Chapter 13

Beer Fermentation

(book excerpts)

Fermentation is the process by which fermentable carbohydrates are converted by yeast into alcohol, carbon dioxide, and numerous other byproducts. It is these byproducts that have a considerable effect on the taste, aroma, and other properties that characterize the style of beer.

Click on the following topics for more information on beer fermentation.

Within This Chapter: Beer Fermentation

  • Introduction to Beer Fermentation
  • Pitching Beer Yeast
  • Strain
  • Pitching Rates
  • Viability
  • Methods of Determing Pitching Rates
  • Weight-based
  • Hemacytometer
  • Centrifugation
  • Electronic Cell Counting
  • In-line Biomass Sensors
  • Dosing
  • Microbiological Contamination
  • Lager Fermentations
  • Starter Tanks
  • Topping Up (Darauflassen)
  • Traditional Lager Fermentation
  • Modern Lager Fermentation
  • Ale Fermentations
  • Starter Tanks
  • Traditional Ale Fermentation
  • Modern Ale Fermentation
  • Diacetyl Rest
  • High Gravity Fermentations
  • Yeast Collection
  • Fermentation Systems
  • Traditional Lager Fermentation System
  • Traditional Ale Fermentation System
  • Cylindroconical Fermenters
  • Yeast Storage
  • Beer Fermentation Systems
  • Cylindroconical System
  • Yeast Strains
  • Foam Production
  • Temperature Control
  • Coolants
  • Cooling Jackets
  • Traditional Ale Top-Skimming System
  • Traditional Ale Dropping System
  • Yorkshire Square System
  • Burton Union System
  • Open Square System
  • Dual Purpose Vessel System
  • Calculations
  • References