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Bottle Conditioned
Bottle Conditioned: A beer whose carbonation has been produced by natural processes in the bottle by the action of living yeast. (Taken from "The Brewmaster's Bible" by Stephen Snyder)
Bottle conditioned beers are either unfiltered so the final conditioning of the beer takes place in the bottle, or filtered and then reseeded with yeast so that an additional fermentation may take place. Not all bottle conditioned beers will referment in the bottle.
Bottle conditioned beer are usually carbonated entirely by the natural action of the yeast, as opposed to filtered beers which are carbonated using high pressure gas injection.
Bottle conditioned beers are never pasteurised. Thus they generally contain some live yeast. Homebrewers sometimes take advantage of this by cultivating the yeast from famous beers to use in their own brewing. Some beers, however, use a different strain of yeast for bottling, which in effect contaminates the primary yeast that gives the beer its character.
Some beers, however, use a different strain of yeast for bottling, which in effect contaminates the primary yeast that gives the beer its character
What? Contaminates? Whatever book you got that from is a little off. The second yeast strain is solely for the production of carbon dioxide, used mainly if bottle conditioning a lager, in which case all useable yeast is settled or dead, a filtered beer, which you would themn be putting yeast back in so filtering is a bit of a waste, or for breweries that like to protect their proprietary strains.
http://en.wikipedia.org/wiki/Bottle_conditioned
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