Bottom-fermentation

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.

 

Er zijn geen bieren met "bottom-fermentation" aanwezig op het bierfestival.

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