What is the purpose of krausening?

Krausening is a technique used primarily in the lager brewing process, wherein a small amount of actively fermenting wort is added to a nearly finished beer. The purpose of this method is to introduce healthy, lively yeast that helps to perform a secondary fermentation in the beer, which can lead to several benefits.

One of the primary benefits of krausening is the enhancement of carbonation. As the newly added yeast ferments the residual sugars in the beer, carbon dioxide is produced, naturally carbonating the beer. Furthermore, krausening can subtly improve the flavor profile by adding fresh yeast character and possibly even helping to condition the beer by refining its aromas and tastes through ongoing fermentation.

The idea behind krausening is not to directly enhance the alcohol content of the finished beer, which is more influenced by the initial fermentation process and total fermentable sugars available. Additionally, while krausening may aid in the clarity of the beer over time, its main purpose is not primarily to clarify; this is usually achieved through different processes like fining or cold crashing.

Utilizing krausening effectively requires attention to timing and the amount of wort added to ensure that the yeast is still lively enough to ferment without overwhelming the existing brew. Thus, it’s clear that