Freeminer brewery is one of Britain’s premier bottle conditioned beer producers, having won many awards for our products (see awards list) and regularly featuring on British and European television programmes about the revival of this traditional product.

What is bottle conditioned beer?

Bottle conditioned beer is unfiltered unpasteurised beer in a bottle!! The beer in a BCB is exactly the same as the beer in a cask, in effect our BCBs are mini casks.

How does the beer get its fizz?

Beers, which have been filtered and pasteurised, get their sparkle (condition) from the artificial addition of carbon dioxide and/or nitrogen; some rely on various gizmos and widgets to inject the carbon dioxide and/or nitrogen into the beer to produce a “head”. The “head” on a BCB comes from the natural fermentation of yeast in the bottle after bottling, yeast being “Natures natural widget” this natural “secondary” fermentation carbonates the beer in the same way as traditional champagne. Because of the nature of this process, the level of carbonation will vary according to the beer type, each beer reaching its own natural level of carbonation according to storage conditions.

What is the sediment in the bottom of the bottle?

Because of the natural style of the beer, a sediment will form in the bottle, this sediment is the result of the natural settling of the yeast in the beer, as it does in a cask and is in no way detrimental to the beer, some people like to pour the sediment into the glass with their beer, some prefer their beer without sediment.

Why does the beer change in flavour sometimes?

The “live” beer in the bottle can vary according to age and storage of the beer, in the same way as cask ales can vary from cellar to cellar. This characteristic of the beer, and its ability to mature to produce different flavours with time like a wine is one of the features that attract many BCB fans. Some of our stronger beers are enjoyed up to 18 months after bottling for the superb flavours which can only develop as a result of ageing (in a cool place). The main complaint from these fans is the stress caused by having to restrain themselves from opening their stash of maturing beers!

When I put the beer in my fridge why does it sometimes show a haze?

The haze produced by the cold is a result of proteins in the beer becoming visible because they stick together as they cool down, these hazes are called a “chill haze” and will in no way effect the flavour of the beer, stronger full mash ales can be prone to this, but the removal of the proteins which cause these hazes would involve filtration which would, we feel, detract from the natural, unrefined, character of the product.

To help avoid chill haze, do not store the beer below 10c.

PLEASE NOTE; IF THE BEER IN QUESTION IS “SHAKEMANTLE GINGER ALE” THEN IT IS MEANT TO BE CLOUDY, AS IT IS A BELGIAN STYLE “WHITE BEER”.

How are the beers best stored?

Store bottle conditioned beers in a cool dark place in an upright position (storing them on their sides makes them difficult to pour without getting yeast in the glass).

Ideal storage/serving temperature is 10-12c.

Where can I buy these beers?

See our suppliers and stockists page for our virtual off licence details. Or click HERE.