Franconian Beer Message Board
Mahr's Weisse |
| Posted by Tim Polster on 2006-08-30 15:31:02 |
| Well they add some yeast and a little bit of wort (unfermented beer) at bottling to create the carbonation. The yeast eats the sugar in the wort and gives off carbon dioxide. Since the bottle is capped, the CO2 gets absorbed into the beer. The reinheitsgebot prohibits the use of forced or added CO2, only natural CO2 can be used. Brewers use lager yeast because it is active a colder temperatures and allows them to cold condition the beer while it carbonates. Using the hefeweizen strain for carbonation is more traditional in practice, needs a little warmer temp (55-60f) for activity, and some say does not add any "new" flavors to the beer as it is the same strain used to make the beer to begin with. |