Bottle Conditioned Beer
Storage and Serving Recommendations
Explanation: Bottle conditioning is when a bottle has been filled with uncarbonated, still (flat) beer, then primed with a small addition of sugar and yeast. The beer then undergoes a second fermentation or re-fermentation in the bottle. The additional yeast added at bottling consumes the sugar additions, creating additional C02 which is trapped in the bottle by the cap and/or cork and thus carbonates the beer.
Bottle conditioning creates a more complex beer and provides greater opportunity for the beer to mature, develop, and change over time as the beer is aged. All of Council Brewing Company's beers are bottle conditioned. Many of our bottled beers are sour or wild wild beers which means that in addition to standard brewers yeast (Saccharomyces), the beer also contains wild yeast (Brettanomyces) and bacteria (Lactobacillus, Pediocaccus). This wild yeast and bacteria will change the most over long periods of time developing greater "funk", sourness, and other characteristics attributed to sour beers.
Storage: To fully develop a bottle conditioned wild beer, we suggest storing at cellar temperatures (55 F), then chilling just before serving. If a bottle conditioned beer contains fruit (such as Beatitude), we recommend drinking the beer fairly quickly rather than storing for a long period of time. The fruit character will fall out of the beer, much as hops fall out of an IPA.
Serving: When serving, the beer should be poured slowly from the bottle. If pouring the beer into multiple glasses or refilling a glass, care should be taken to slowly pour the beer without letting it chug out of the botte, then slowly raise the bottle to an upright position after pouring to avoid stirring up the yeast sediment on the bottom of the bottle. We recommend using a tulip glass to fully capture and experience the aromas and flavors a bottle conditioned beer has to offer.