{"id":5634,"date":"2024-02-13T12:11:04","date_gmt":"2024-02-13T09:11:04","guid":{"rendered":"https:\/\/www.ellinikienosizithopoion.gr\/?post_type=alphabet&p=5634"},"modified":"2024-02-13T12:11:04","modified_gmt":"2024-02-13T09:11:04","slug":"fermentation","status":"publish","type":"alphabet","link":"https:\/\/www.ellinikienosizithopoion.gr\/en\/alphabet\/fermentation\/","title":{"rendered":"Fermentation"},"content":{"rendered":"\n

Fermentation is the most essential process in beer production. After the wort is boiled and clarified by a natural swirling process, it is then cooled and transferred to fermentation tanks, where yeast is added and the process of converting the natural sugars into alcohol and carbon dioxide begins. It is important to note that each strain of yeast has a unique effect on the taste of the beer. Depending on the fermentation method, a distinction is made between top-fermented beers, such as ales, where the yeast rises to the surface, and bottom-fermented beers, also known as lagers, where the yeast settles to the bottom of the fermentation tank.<\/p>\n","protected":false},"featured_media":2307,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"class_list":["post-5634","alphabet","type-alphabet","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\nFermentation - Hellenic Association of Brewers<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ellinikienosizithopoion.gr\/en\/alphabet\/fermentation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fermentation - Hellenic Association of Brewers\" \/>\n<meta property=\"og:description\" content=\"Fermentation is the most essential process in beer production. After the wort is boiled and clarified by a natural swirling process, it is then cooled and transferred to fermentation tanks, where yeast is added and the process of converting the natural sugars into alcohol and carbon dioxide begins. 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