Beer glossary
- Fermentation
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Fermentation is the process in the fermenting vat when the yeast added to the wort converts maltose into alcohol, carbonic acid, and aromatics.
- Fermentation cellar
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The main fermentation takes place in the fermentation cellar. The yeast added to the wort converts maltose into alcohol and carbonic acid. The ideal temperatures for this process are 4–20 °C. Depending on the beer type, the main fermentation takes about two to nine days.
- Fermenting vat
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Fermentation takes place in the fermenting vat.
