Bruges' Autonomous Beertasters VZW Present
01 02 2020 & 02 02 2020
Bottom-fermenting or cool fermenting is a fermentation method used during the brewing-proces. Bottom-fermenting yeasts are most active at low or cool temperatures, between 4 en 12°C, depending on the type of beer. Bottom-fermenting yeasts sink, during the proces, to the bottom of the vessel. Bottom-fermentation takes more time than top-fermentation, but is less susceptible to bacteria. The end result is therefor more predictable and is more attractive to larger breweries. Lagers represent the vast majority of bottom-fermentating beers produced.