Are bottled beers with corks better?

Cork stoppers are mainly used for craft beers whose fermentation continues even after bottling. This is called secondary fermentation or second fermentation.

What is the purpose of this?

The second fermentation brings a rich and typical taste.

In addition, corked beer bottles can age in the cellar and improve over time.

The second fermentation is carried out by adding yeast and sugar during bottling. The beer then matures in the bottle allowing the yeast to do its job.

It took generations to develop this particularly complex process.

The older the beer gets, the more aroma it has and the more pronounced the taste and colour.

So it is not only the wine that can be aged in the cellar, with a bonus. Many beers improve over time. To enable this process, only the cork stopper has the required superior sealing qualities and performance.

Without the cork stopper, the art of wine conservation and ageing would not have reached the heights of refinement we know today. Quality artisanal beers are taking the same path.

Why can't beers with caps or mechanical stoppers compete with bottled beers with corks?

Because the refermentation in the bottle, essential for the improvement and exquisite flavours, produces gas which is maintained by the cork stopper, and which, because of its flexibility, allows a small variation in pressure (like champagne) without losing its tightness.

Beers with caps, mechanical stoppers or canned beers cannot be refermented because the bottle or can would explode.

The reason why brewers cap their beers is economical. For standard beers, cans or capsules are justified because they are cheaper.

On the other hand, the very good brewers always offer their best beers in bottles with corks (and refermentation in bottles).

At Beer My Guest (online shop in Switzerland) we have chosen to offer you these best beers.

So if you want to offer or taste high quality beers, check the bottling process!