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One of the most effective ways to increase shelf life is one of the oldest tricks in the book: package conditioning with a bit of fresh yeast. Yet there are pitfalls. Here’s how “the biggest natural-conditioning operation in the world” goes about it.
Many commercial brewers today may view bottle conditioning as the domain of homebrewers and Belgians, perhaps reserved for a few mixed-culture special releases—or else avoided altogether. Yet the people who make one of the most important and successful American craft beers still swear by it.
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