New World Ales Bottle Conditioning
While we now understand the science behind bottle conditioning, the art of it has not changed much from Sir Hugh Plat's historical definition. At New World Ales, we have our own interpretation of bottle conditioning to ensure you are consistently getting the highest quality product possible.
15 Days in Fermenter
An extended amount of time in the fermenter allows for better clarification of fully fermented beer while yeast remains partially in suspension.
Priming Sugar Addition
A small amount of cane sugar is added at bottling to the fully fermented beer to naturally produce the precise amount of carbonation desired without affecting flavor.
21 Days in Cellar
These three weeks give yeast in the bottle time to carbonate the beer to the desired level while “conditioning” it to eliminate off flavors created during fermentation. Yeast left in the bottle also allows the beer flavor to evolve over time.