Pressure fermentation
Term from the Brauwerkstatt brewing glossary, category “Fermentation and yeast”.
Explanation
Fermentation in a pressure-rated vessel, for example a keg, with a spunding valve. A pressure of about 0.8–1.2 bar suppresses esters and fusel alcohols, so lager can be fermented warmer. At the same time the beer is carbonated during fermentation.
Test your knowledge
Why can lager be fermented warmer under pressure?
- No yeast works under pressure
- Pressure cools the beer
- Pressure suppresses esters and fusel alcohols
Show answer
Correct: Pressure suppresses esters and fusel alcohols. In pressure fermentation unwanted by-products stay low, and the beer is carbonated at the same time.