Jazzafish
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From http://www.microbrewer.info/brewing_process.htm
Does anyone do this to their home brew?
Has anyone tried it?
It just doesn't seem like something I'd want to do to my beer
Most (but not all) Australian commercial beers are heat-pasteurised after filtration. Pasteurisation is a process of sterilisation by rapid heating and cooling. It kills off live bacteria (beer spoilage organisms) and yeast cells to prevent the beer from being spoiled by them. Bulk beer is pasteurised before it is transferred into the kegs, but packaged beer is pasteurised after it has been bottled or canned.
Pasteurisation gives the beer a much longer shelf-life but does have some effect on its taste. In Australia it is not a controversial process, but in the USA draught (keg) beer is by law not pasteurised, and in the UK beer which has been pasteurised cannot be called 'real ale'.
CO2 is added to the beer after filtration and pastrurisation, replacing the natural 'sparkle' lost in the process.
Does anyone do this to their home brew?
Has anyone tried it?
It just doesn't seem like something I'd want to do to my beer