Kräusen is the traditional German method of carbonating beer by introducing a measured volume of actively fermenting wort to a batch of fully fermented beer right before packaging. The active yeast consumes the fresh sugars in the sealed tank or bottle, producing natural carbon dioxide. This process also helps clean up fermentation byproducts like diacetyl and scavenges dissolved oxygen.
Heard on the job
We need to kräusen the helles tomorrow morning, so pull 50 liters of fresh wort from the new batch.
Insider tip
The noun form refers to the foamy, rocky head that forms on top of beer during peak active fermentation.
Also heard as
- krausening