Beer fermenting
There are three main fermentation methods, warm, cool and wild or spontaneous. Fermentation may take place in open or closed vessels. There may be a secondary fermentation which can take place in the brewery, in the cask or in the bottle.
1.Warm-fermenting
In general, yeasts such as Saccharomyces cerevisiae are fermented at warm temperatures between 15 and 20 °C (59 and 68 °F), occasionally as high as 24 °C (75 °F),while the yeast used by Brasserie Dupont for saison ferments even higher at 29 °C (84 °F) to 35 °C (95 °F).
2.Cool fermenting
Lager is beer that has been cool fermented at around 10 °C (50 °F), compared to typical warm fermentation temperatures of 18 °C (64 °F). It is then stored for 30 days or longer close to the freezing point, and during this storage sulphur components developed during fermentation dissipate.
3.Spontaneous fermentation
"Wild yeast" redirects here. For the role of wild yeast in winemaking, see Yeast in winemaking.
Lambic beers are historically brewed in Brussels and the nearby Pajottenland region of Belgium.[72][73] They are fermented in oak barrels after being inoculated with wild yeast and bacteria while cooling in a Koelschip. Wild yeast and bacteria ferment the wort in the oak barrels. The beers fermented from yeast and bacteria in the Brussels area are called Lambic beers. These bacteria add a sour flavour to the beer. Of the many styles of beer very few use bacteria, most are fermented with yeast alone and bacterial contamination is avoided.
Edited by Kevin
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