The process of introducing carbon dioxide into a liquid (such as beer) by:
1. pressurizing a fermentation vessel to capture naturally produced carbon dioxide;
2. injecting the finished beer with carbon dioxide;
3. adding young fermenting beer to finished beer for a renewed fermentation (kraeusening);
4. priming (adding sugar to) fermented wort prior to packaging, creating a secondary fermentation in the bottle, also known as bottle conditioning.
By Justin Beerber on Mar. 23, 2016