Beer conditioning refers to the way in which beer is carbonated and can greatly influence the final beer flavor throughout the brewing process.
We all know that during primary fermentation, yeast converts sugars into alcohol and carbon dioxide and allows them to escape. In order to achieve a proper level of carbonation, brewers must promote higher pressures after primary fermentation. To achieve this, most microbreweries today inject carbon dioxide into the tank via a carbonation stone until it dissolves in the beer. This method is a great way to dial in a specific level of carbonation for a beer that needs to be on the shelf quickly. Carbonation not only helps with taste, but it also lightens the flavor and helps the beer develop new flavors as it ages. Simply put, the beer must be flat and does not need to be conditioned.