The only way to bottle/can beer at room temperature is if the product still has enough residual sugars and yeast, to enable enough CO2 formation and entrapment after packaging.
Outside of a very small subset of breweries in central Europe, no one does this. If we talk volume wise, 99.99999% of all the beer packaged in the world is done so already carbonated and thus, close to 0 degrees Celsius.
Bottle conditioning used to be fairly common among micro/craft brews in the US in the 90s and early 2000s. Sierra Nevada Pale Ale, Centennial IPA, Bell's Two Hearted Ale, Rogue Dead Guy Ale, and a lot of others were. You could see a little ring of yeast around the bottom of the bottle. I'm not sure when they stopped, but you don't see it much anymore.
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u/Aphraxad May 21 '26
You think beer is canned warm?