is filtration and pasteurization of beer a part of 'CONDITIONING'

[perfection]

There is a tad confusion in my mind in understanding the term "conditioning of beer"

meaning one - restricted to - maturing processes of the green beer

meaning to - more inclusive - all post fermentation processes that make the green beer more palatable

So I was wondering whether the following processes would be considered conditioing by eperts here on the forum
- sterile filtration
- non sterile filtration
- force carbonation
- pasteurization

Thanks

[UnFermentable]

None of those processes are considered "conditioning". Conditioning only refers to the maturation of the green beer in general. The filtration, forced carbonation, and pasteurization would all take place post conditioning with beer that was considered "finished".

With bottle conditioning, this is somewhat different. Beer is usually "finished" first, and then re-conditioned in bottles and possibly cellared. In contrast, it may be bottled "on the fly" or "old-school" by proper bottle timing of the gravity drop. This requires real skill to achieve with consistent results. It requires proper sugar levels, good yeast health, and steady conditioning environment.

[perfection]

Thanks Unfermentable! (again)