non-bottle conditioned beers

[andyakameatloaf]

How are commercial non-bottle conditioned beers carbonated?
Obviously the pressure has to build up in the bottle for carbonation, but how is this achieved without any sediment?

 

[Tim_Crowhurst]

My guess is that they're bottled & capped under pressure.

 

[Stone Cold]

with a counter pressure filler.

heres the home brew equivalent

http://morebeer.com/products/counter-pressure-bottle-filler.html

 

[MacKiwi]

I can almost get my head around how those things work. But what stops the beer foaming up due to the pressure drop when you disconnect the beer gun from the bottle?

 

[fbsf]

They probably keep the beer *very* cold...

I've managed to bottle from a corny key with a little bottler grafted onto a bit of syphon tube, and it bottled well, but the keg was down at 2°.

 

[stuey]

How are commercial non-bottle conditioned beers carbonated?
Obviously the pressure has to build up in the bottle for carbonation, but how is this achieved without any sediment?

The beer is filtered and chilled. Bottled using counter pressure system which force carbs in the bottle.
Bottles then pasteurised in most circumstances to prevent over conditioning.

 

[Dr Mike]

I wonder if any commercial brewery (or homebrewers) has ever tried to make a bright bottle conditioned beer by the champagne method (upturn the bottle after conditioning so the yeast drops onto the cap, freeze the neck so an ice plug forms around the yeast, take the cap off so the yeast plug fires out then quickly re-seal)