Fermentation at Sierra Nevada



	In our fermentation tanks, living yeasts convert the malt sugars into alcohol and carbon dioxide. The type of beer produced depends on the strain of yeast and the fermentation temperature. To make our ales we use top-fermenting yeasts, which produce a robustly flavorful and aromatic beer. During this process, we allow the temperature of the fermenting beer to climb to 68°F, hold it there for several days, and then slowly cool the fermented beer.
	The beer naturally clarifies and the flavor matures during an additional period of cold conditioning below32°F. Our lagers are produced by bottom-fermenting yeasts at temperatures below 50°F. After fermentation, the lagers are cold-stored in their tanks for up to eight weeks. Though expensive, this aging time is necessary to fully develop each beer’s quality and character.


	What do we mean when we talk about appearance, aroma, mouthfeel, and flavor? Just that you can use all your senses to enjoy our beer. Admire its color, the lacings of the foam, and the creaminess of the head. Enjoy the full hoppy aroma and the sweeter, darker hints of roasted malts. Finally, as you sip your beer, notice the smooth, crisp mouthfeel, and savor the earthy malt and spicy hop flavors.