Basic Principle of Bottle/Keg Conditioning SUGAR DOSING  Priming sugar (Granulated, Syrup, Wort)  Special attention for residual sugar in beer  Dosing rate (0,5-1P) depends on carbonation level desired in finished beer vs initial concentration of CO2 in primed beer REFERMENTATION IN WARM ROOM Fermentation Yeast removal Maturation BBT YEAST DOSING  Using fresh yeast (healthy and vital)  Select the desired yeast strain (slurry or dry yeast)  Discover the attenuation of that yeast strain  Concentration varies between 0,5-2M cells/ml Bottling Kegging  Monitored Temperature  Routine Lab Analyses

Equipment Required / Process Length WHAT EQUIPMENT DO YOU NEED?  Sugar dosing system  Yeast dosing system  Dedicated propagator or yeast tank  Warm room with monitored temperature HOW LONG DOES THE PROCESS TAKES?  2-4 weeks of refermentation  Length of refermention depends on multiple factors Temperature of the beer at packaging Temperature of the warm room ABV of the beer Yeast strain selected CO2 concentration desired Yeast cells concentration in primed beer

Beer Styles that lend best to this technique TRAPPIST BEER OR ABBEY BEER Trappist monks developed an expertise in bottle conditioning Complex, yeasty, fruity and estery aroma and flavor profile GUEUZE Blend of old and young lambics (sour beer) Residual sugars from the young lambic allow natural carbonation in bottles WHEAT BEERS Naturally couldy Typical yeast bread aroma Better young ANY BEER INTENDED TO AGE Good aging potential compared to forced carbonated beers

Impact on the finished product FINER BUBBLES Different mouthfeel (silkiness, creaminess, fizziness) ENHANCED HEAD RETENTION LONGER SHELF LIFE Natural oxygen scavenging Increased flavor stability Increased complexity Darker beers age better

Impact of refermentation on aged flavor notes

Pilsner beer aged 6 months at 20 o C

Increased complexity after refermentation A study done at Leuven University in Belgium showed the evidence of the production of odorant polyfunctional thiols and esters by bottle refermentation Chromatographic analyses performed on a refermented beer showed that 19 polyfunctional thiols and esters were created or increased through refermentation Sensorial analyses showed an improvement of the general aroma

Dark beers age better Beers with prominent flavor of specialty malts More complex background =aged flavor less apparent Aging adds complex notes not necessarily rejected Decline in fruitiness during aging Esterases released by the yeast as a result of autolysis

Challenges encountered producing the beer MICRO ISSUE Warm primed beer makes a perfect media for bacterial growth Finished product not pasteurized High risk of contamination due to manual operations Home brewing vs industrial brewing Larger volume = more operators Fluctuation in operations affect quality and consistency At an industrial scale

Challenges encountered producing the beer RESULT Massive amount of infected beer dumped Generating BO on the market SOLUTION Automation required to preserve quality and consistency Developed a special cleaning cycle for kegs

Advices or tips for brewers Absolute care throughout the process Need very good Standard Operating Procedures Automation helps to achieve consistency Easier to brew seasonal products

La Fin du Monde La Fin du Monde means « the end of the world » The most awarded Canadian beer Released in 1994 after 18 months of research to achieve the perfect balance in a Triple Originally brewed by the Trappist Monks in the Middle Ages and served at special occasion 39 Medals  12 Platinum  16 Gold  7 Silver  4 Bronze