Packaging at Sierra Nevada



	At last, the beer is ready to be bottled or racked into kegs. All our beers are naturally carbonated. For the bottled ales, we employ the same bottle-conditioning techniques used for centuries to produce the finest champagnes. Just before bottling, our ales receive a small dosage of brewer's yeast, which
	produces a secondary fermentation in the bottle, adding character and developing the perfect level of carbonation. The small amount of brewer's yeast at the bottom of each bottle attests to this traditional method of natural carbonation.


	Take a deep breath. The air you’re breathing is almost one-fifth oxygen. We need oxygen to live, but it can ruin beer, giving it a stale, cardboard-like taste. Our entire brewing process is designed to eliminate dissolved oxygen in our beer. To keep it that way, we evacuate the air from our bottles prior to filling them, ensuring that no oxygen is introduced. Bottle conditioning removes the last traces, creating virtually oxygen-free beer that tastes better, fresher, longer.