topfermentatie
Topfermentation is a traditional brewing method used to produce beer, particularly in the Belgian and German brewing traditions. It involves fermenting the wort, a sweet liquid derived from malted grains, at relatively high temperatures, typically between 20°C and 30°C (68°F and 86°F). This method is distinct from bottom fermentation, where the wort is fermented at lower temperatures.
The high fermentation temperatures in top fermentation allow for the growth of specific yeast strains, such
Top fermentation is typically carried out in open fermenters, which allow for the release of carbon dioxide
After fermentation, the beer is typically cooled and transferred to a secondary fermenter or aged in barrels