Cicerone Certified Beer Server Test 2025 – 400 Free Practice Questions to Pass the Exam

Bottle conditioning is a process where a small amount of sugar and yeast is added to beer before it is capped in the bottle, allowing fermentation to continue inside the sealed vessel. This process produces carbon dioxide, which carbonates the beer naturally. By allowing the yeast to referment, the beer develops a natural, finer carbonation and can also contribute subtly to the flavor profile.

While enhancing flavor, increasing shelf-life, and clarifying the liquid are important aspects of beer production, they are not the primary motivations for the bottle conditioning process. The main focus of this method is to achieve natural carbonation, which enhances not only the mouthfeel but also the overall drinking experience.