Bottle Conditioning

Bottle conditioning is a fermentation process used in brewing, particularly for beers and some sparkling wines. After the initial fermentation, a small amount of sugar and yeast is added to the liquid before sealing it in bottles. This additional fermentation occurs inside the bottle, producing carbon dioxide, which naturally carbonates the beverage. This method enhances flavor and can create a unique character in the drink. The sediment from the yeast settles at the bottom, and many consumers choose to pour carefully to leave this residue behind, enjoying the fresh, effervescent taste of bottle-conditioned beverages.