Bock German term for a strong beer. Originally bocks were bottom fermented from roasted malts for long periods. This process produced a high alcohol strength so as to preserve the condition of the beer over extended journeys. Bottle-conditioned beer Beer bottled on yeast lees and therefore, conditioned in the bottle. The beer is cloudy when poured.
Most commercial beer is conditioned before filtration at the brewery, and is clear when poured.
Bottom fermentation Lagers are traditionally made with bottom fermenting yeasts, which fall to the bottom of the fermenting vessel. Brewery-conditioned beer Beer which has been brought to perfect condition in the brewery prior to filtration, instead of conditioning in the cask or bottle. Brewer's grains The residue of grain left after the beer has been drained off. Sold by Lion Nathan for stock food. Probably the most famous version of this brew is Newcastle Brown Ale.