coldfermentation

Cold fermentation is a process used in various food and beverage production methods, most notably in bread making and brewing. It involves a prolonged period of fermentation at cooler temperatures, typically between 35-50°F (1-10°C). This slow, controlled fermentation differs from warmer methods that encourage rapid yeast activity.

In bread making, cold fermentation, often referred to as retardation, allows enzymes to break down starches into sugars more slowly. This prolonged enzymatic activity can develop more complex flavors and improve the texture of the final baked product. The dough is usually kept in a refrigerator or a cool environment for an extended period, ranging from several hours to a few days. This process can also enhance the dough's extensibility, making it easier to handle.

In brewing, cold fermentation, or lagering, is characteristic of lager beers. Yeast strains known as Saccharomyces pastorianus are used, which are capable of fermenting effectively at these lower temperatures. This contrasts with ale brewing, which uses Saccharomyces cerevisiae yeast at warmer temperatures. Cold fermentation in brewing leads to a cleaner, crisper flavor profile with fewer esters and phenols compared to ales, as the cooler temperatures inhibit the production of these byproducts. The lagering process also aids in clarifying the beer and mellowing its flavors.