英和和英

出典:『Wikipedia』 (2011/05/28 18:16 UTC 版)

英語による解説

引用

Filtered beer has been deliberately cleaned of significant contact with yeast through filtration. The process of filtering removes carbonation so that the beer requires force carbonation. Mechanical filtering and pasteurisation of bottled beer started at the end of the 19th century. Beer in which yeast is no longer in suspension is known as bright beer. Beers may also become "bright" by waiting for the yeast to drop of its own accord, clearing with finings or by draining the beer off the yeast.