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2. Brewing - Wikipedia

   en.wikipedia.org/wiki/Brewing

   A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...

3. Gulden Draak - Wikipedia

   en.wikipedia.org/wiki/Gulden_Draak

   Akin to the other special beers of the Brewery Van Steenberge, Gulden Draak is a high fermentation beer with secondary fermentation. For the secondary fermentation, a wine yeast is used. Fermentation happens both in the bottle as in the barrel, which ensures a preservation for years. [2]

4. Secondary fermentation - Wikipedia

   en.wikipedia.org/wiki/Secondary_fermentation

   Secondary fermentation - a second fermentation in brewing beer Topics referred to by the same term This disambiguation page lists articles associated with the title Secondary fermentation .

5. Beer in England - Wikipedia

   en.wikipedia.org/wiki/Beer_in_England

   Beer has been brewed in England for thousands of years. As a beer brewing country, it is known for top fermented cask beer (also called real ale) which finishes maturing in the cellar of the pub rather than at the brewery and is served with only natural carbonation. English beer styles include bitter, mild, brown ale and old ale.

6. Real ale - Wikipedia

   en.wikipedia.org/wiki/Real_ale

   A pint of real ale. Real ale is the name coined by the Campaign for Real Ale (CAMRA) for beer that is "brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide".

7. Münchener Bier - Wikipedia

   en.wikipedia.org/wiki/Münchener_Bier

   Once this initial fermentation is complete, the remaining yeast is removed and the beer is placed into secondary fermentation tanks. Over the next four to eleven weeks, this secondary fermentation gradually matures the beer and it is then ready to be bottled or put into kegs. [ 4 ]