Unfiltered, unpasteurised beers without additives – One Beer Later

Unfiltered, unpasteurised beers without additives

By choice, we decided not to add a coagulant which nevertheless improves the visual qualities of the beers. Typically, these additives are added after fermentation to remove more yeast than just low temperature sedimentation. These coagulants provide better clarity, brighter beer, and speed up fermentation. One Beer Later is without additives.
The natural sedimentation of the yeast can also be achieved by prolonged cold storage. We have 2 weeks of active fermentation and then at least 2 weeks of storage at 1.5 ° C. These low-temperature weeks help to refine the taste of beer and remove the majority of yeast. Thus, we purge the yeast clumps from the bottom of the fermenters for several weeks.
But there are still suspended yeasts that end up falling to the bottom of the bottle. It's not very aesthetic, however we see several benefits. Without added additive, we let our beers ripen long enough for them to become clear and at the same time their taste refines. This is very important for balanced beers like Lagers and Pale Ales.
After fermentation, we could filter the beer to remove the yeast and thus, make our blondes more sparkling. This technique unfortunately has a major drawback, it eliminates a lot of aromas. The most aromatic beers, such as India Pale IPA, would lose much of their aromaticity and interest if we filtered our beers. One Beer Later is unfiltered.
Some industrial brewers, some of whom call themselves 'craft' or like to pretend to be artisans (these words are not or poorly regulated in Romania), choose to perform a sterilizing filtration with the disadvantages mentioned, or to pasteurize the beer to protect from possible contamination. Yet when the brewing processes are efficient and the fermentation is complete at the time of storage, there is no reason for the beer to continue its fermentation in the bottle. In addition, sterilizing filtration as well as pasteurization have a negative effect on beer aromas, especially for the finest beers. One Beer Later is not pasteurized.
However, we do not rule out pasteurizing certain beers if it had an interest in taste or food safety. Thus, for some fruit beers, we could look for a sweet finish by preventing the fruit from fermenting after adding it to the fermenter. Pasteurization kills the yeasts and prevents the fermentation of the remaining sugars. So she has an interest in some beers. Pasteurization is also useful for non-alcoholic beers that contain a lot of unfermented sugars. In this case, rather than adding additives that would block fermentation, pasteurization would be better.
François-Xavier, One Beer Later

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