A fully krausened beer is a beer that has undergone the process of krausening, a traditional German method for carbonating beers. This method is unique because it does not rely on the addition of sugars or other adjuncts to carbonate the beer. Instead, actively fermenting malt wort is added to the already fermented beer to provide the necessary malted sugars for carbonation.
To understand krausening, it's important to first have a basic understanding of the fermentation process in beer brewing. During fermentation, yeast consumes the sugars present in the wort (the liquid extracted from malted grains) and produces alcohol and carbon dioxide as byproducts. The carbon dioxide is usually allowed to escape during fermentation, resulting in a still (non-carbonated) beer.
However, in some beer styles, carbonation is desired to enhance the drinking experience. This is where krausening comes in. Instead of adding additional sugars, krausening relies on adding actively fermenting wort to provide the necessary sugars for carbonation.
The process of krausening typically begins by transferring the partially fermented beer (referred to as “green” or “young” beer) into a separate vessel. This vessel is then filled with actively fermenting wort, which is essentially a mixture of malted grains and water that has been allowed to undergo primary fermentation. The active yeast in the fermenting wort consumes the remaining sugars and produces more alcohol and carbon dioxide.
The actively fermenting wort is added in specific quantities to achieve the desired level of carbonation. The mixture is then allowed to ferment for a period of time to allow the yeast to consume the sugars and produce carbon dioxide. Once this secondary fermentation is complete, the fully krausened beer is ready to be packaged and enjoyed.
One of the benefits of krausening is that it can result in a more natural and complex carbonation compared to artificially carbonated beers. The use of actively fermenting wort adds depth and character to the carbonation, contributing to the overall flavor profile of the beer. Additionally, because no additional sugars or adjuncts are added, krausened beers tend to have a cleaner and more authentic taste.
I have personally had the opportunity to try a fully krausened beer, and it was a delightful experience. The carbonation was lively and effervescent, with fine bubbles that danced on my palate. The natural carbonation added a refreshing quality to the beer, enhancing its drinkability. The flavors were well-balanced, with the malted sugars from the actively fermenting wort providing a subtle sweetness that complemented the other flavor components.
A fully krausened beer is one that has undergone the traditional German method of krausening, where actively fermenting malt wort is added to the already fermented beer to provide the necessary sugars for carbonation. This method results in a natural and complex carbonation, contributing to the overall flavor profile of the beer. Krausened beers offer a clean and authentic taste, making them a favorite among beer enthusiasts.