What is true about bottle-conditioned beer?

Bottle-conditioned beer is characterized by undergoing secondary fermentation in the bottle. This process involves adding a small amount of sugar and sometimes yeast to the beer before it is sealed in the bottle. As the yeast consumes the added sugar, it produces carbon dioxide, which is trapped in the sealed bottle, leading to natural carbonation. This method not only carbonates the beer but also can enhance its flavor and complexity over time, as the yeast continues to interact with the beer while it ages in the bottle.

In contrast, pasteurized beer is treated with heat to kill unwanted microorganisms, which means it does not go through secondary fermentation in the bottle. Yeast remnants are typically present in bottle-conditioned beer and can contribute to the flavor profile, contrary to any assertion that there is "no yeast remaining." Additionally, the carbonation in bottle-conditioned beer is natural, achieved through fermentation, rather than through artificial methods like carbonation with gas or CO2. Understanding these nuances highlights the traditional brewing methods behind bottle conditioning and its significance in craft beer production.