skimmingale

[BELOW] Detail from schematic drawing of Ballantine brewing process, showing both open and closed fermenters. Open typically used for top fermenting ale, allowing for the skimming, collection and reuse of yeast, and closed, for lager beers and for the collection of carbon dioxide used to carbonate finished beer before packaging.

In 1970, Ballantine converted to krausening for

the carbonating of Ballantine Lager Beer; like otherbrewers using an "Americanized" term, in theircase - "Cold Brewing". Confusingly, stressingthe lagering temperature (see explanation fromMay, 1970 AP article on changes under newInvestors Funding Corp. leadership.)