We all know that some belgian ales (tripel, Dubbel, golden strong and Saison) get their unique character from bottle conditioning. How do you adapt this process to a pub brewery setting where bottling is not an option?
- Is anyone conditioning/carbonating there beers by priming them in the serving tank? issues/concerns?
- Can you really get the same/similar aroma and flavor profile from extended lagering, filtering and forced carbonation?
Look forward to some ideas!
Cheers!
Shailly.
- Is anyone conditioning/carbonating there beers by priming them in the serving tank? issues/concerns?
- Can you really get the same/similar aroma and flavor profile from extended lagering, filtering and forced carbonation?
Look forward to some ideas!
Cheers!
Shailly.
Comment