the process of adding fermentable sugars (often corn sugar) to individual bottles in order to acquire carbonation. Usually, a tablespoon for each bottle. (most consider this the "old way") Also called bottle priming. Used in single stage brewing.
Traditional method of conditioning the beer that adds considerable to the edepth of character and effervescence. A dosage of yeast is added at bottling, creating a third fermentation and leaving a yeast deposit in the bottle.
The secondary fermentation that occurs when yeast and sugars are added to the beer right before bottling. This process leads to higher alcohol content and allows the beer to be aged, which can produce varying changes in taste and strength.
Refermentation in the bottle, triggered by the addition of a little yeast and sugar.
Secondary fermentation and maturation in the bottle, to improve beer complexity.
Bottle conditioned beers are either unfiltered so the final conditioning of the beer takes place in the bottle, or filtered and then reseeded with yeast so that an additional fermentation may take place. Not all bottle conditioned beers will referment in the bottle.