krausening

Krausening is a brewing technique used primarily in the production of certain types of beer, especially in the German style. It involves adding a small amount of sugar and active yeast to already-fermented beer before bottling. This additional yeast consumes the sugar and produces carbon dioxide, naturally carbonating the beer. Krausening can enhance the beer's flavor and aroma, making it more complex. It differs from forced carbonation, which uses external pressure and CO2. This method is appreciated for producing a softer, more integrated carbonation and allowing for the development of unique characteristics in the final product.