Cold crashing

Cold crashing is a process used in brewing where, after fermentation is complete, the beer is cooled rapidly to near freezing temperatures. This helps proteins, yeast, and other particles settle out of the liquid more quickly, resulting in a clearer, cleaner beer. By decreasing the temperature, sedimentation speeds up, making it easier to transfer the beer without disturbing the sediment at the bottom. This step improves the beer’s appearance, stability, and overall quality, and often reduces the need for additional filtration or aging. Cold crashing is a common technique to produce a polished final product.