Glossary

Refermentation : Fermentation is the transformation of sugars by micro-organisms. The fermentation of these sugars by yeast yields alcohol. This process takes place in big tanks, called fermentors. The secondary fermentation (refermentation) is another fermentation, but in the bottle this time. 1.Bottom fermentation. Beers made from bottom fermentation are the most widespread. They are usually pale or blonde beers, light in alcohol, with a rather neutral flavour. During the production of these beers, yeast is injected at lower temperatures (6.5 to 8.5 °C), in chilled fermentors containing the wort of the future beer. Then, when fermentation is finished, one chills the beer to 0°C. The yeast settles down at this point and the beer will go through a maturation phase before being drinkable.