kegconditioned

Kegconditioned refers to beer that has been conditioned and carbonated inside a keg rather than in bottles or a fermenter. The term, sometimes written as keg-conditioned, is used in brewing literature and product descriptions to indicate that the final carbonation and maturation occurred within a keg, typically for draught serving or direct distribution.

There are two primary approaches to keg conditioning. Natural keg conditioning involves transferring beer to a sanitized keg, adding a measured amount of priming sugar, sealing the keg, and allowing residual yeast to carbonate the beer at a controlled temperature until the targeted level of carbonation is reached. This method can enhance flavor integration and reduce exposure to air during packaging. Forced carbonation uses carbon dioxide injected into the sealed keg at a specified pressure to achieve the desired carbonation level more quickly and predictably; temperature control is important, as warmer beer will carbonate faster and may develop off flavors if mishandled.

Equipment and practices associated with keg conditioning include proper sanitation of the keg, a source of CO2 for conditioning or serving, a regulator to control gas pressure, and appropriate temperature management. Keg-conditioned beers are typically served from draught systems, which can help maintain stability and clarity by minimizing oxygen pickup after packaging. The approach is common among homebrewers and craft breweries seeking consistent carbonation and efficient keg handling, especially for beers intended for on-tap service.

See also: carbonation, bottle conditioning, forced carbonation, priming sugar.