As a very light article is desired nowadays, and this has to be provided in a short time, artificial means must be resorted to, in order to replace the natural fining or brightening which storage brings about. Finings generally consist of a solution or semi-solution of isinglass in sour beer, or in a solution of tartaric acid or of sulphurous acid. After the finings are added to the beer and the barrels have been well rolled, the finings slowly precipitate (or work out through the bung-hole) and carry with them the matter which would otherwise render the beer turbid.


Formerly it was the general custom to brew a special beer for bottling, and this practice is still continued by some brewers. It is generally admitted that the special brew, matured by storage and an adequate secondary fermentation, produces the best beer for bottling, but the modern taste for a very light and bright bottled beer at a low cost has necessitated the introduction of new methods. The most interesting among these is the "chilling" and "carbonating" system. In this the beer, when it is ripe for racking, is first "chilled," that is, cooled to a very low temperature. As a result, there is an immediate deposition of much matter which otherwise would require prolonged time to settle. The beer is then filtered and so rendered quite bright, and finally, in order to produce immediate "condition," is "carbonated," i.e. impregnated under pressure with carbon dioxide (carbonic acid gas).