What is bottle conditioning?
Squall IPA is a continually hopped, unfiltered Double IPA that’s brewed with three types of malt as well as dry-hopped with Simcoe, Amarillo and Palisade hops….
…it’s also bottle-conditioned.
What exactly does that mean?
Bottle conditioning is a traditional process that naturally carbonates the beer in the bottle using additional yeast and sugar. Both are added just prior to bottling, causing a secondary fermentation to occur, thus creating the CO2 for carbonation!
Why do it?
It makes for finer, champagne-like bubbles when the beer is served. In turn lending to a smoother mouthfeel and denser foam. The yeast will also consume flavor-destroying oxygen picked up during the bottling process, allowing the bright hoppiness to shine through.
How long does it take?
We bottle-condition Squall for two weeks before it’s ready to ship out the door.
Can you age it?
While the residual yeast and sugars in the bottle help to consume any of that flavor-destroying oxygen, this is one that’s meant to be consumed sooner rather than later.
Clocking in at 9% ABV, Squall is a citrus-forward IPA with floral notes of pine and grapefruit. And because it’s bottle-conditioned, you’ll appreciate that ‘psst!’ even more as you crack open a bottle!
And just because you might be wondering…
Does Dogfish Head make any other bottle-conditioned beers?
Just one…75 Minute IPA!
Is the yeast in the bottle what ends up as particles/sediment in my beer? Are they okay?
Precisely! This is common in an unfiltered beer. Usually, cold storage and gingerly pouring the beer will help eliminate some of that sediment. But, nothing to fear, it’s totally okay to drink it. Some folks even say it gives it some added flavor!
Thanks to Dogfish Head for this awesome blog post and I hope that you learned something about bottle conditioning.