fermentation phase

A characteristic technique is dry hopping, where hops are added during the fermentation phase in addition to those that went into the initial boil.

During the fermentation phase of sherry production the flor yeast work anaerobically, converting sugar into ethanol.

The fermentation phase is important in the development of the flavour of the coffee, which is partially due to the microbiological processes that take place.

In August 2013, the first containers with half a million liters of Super Bock Non-Alcoholic 0.0% went to Saudi Arabia - thanks to a dealcoholisation process that does not include stopping the fermentation phase, and allows the conservation of the main features of a beer.