Freshly fermented beer is lagered, meaning it is treated with potassium metabisulfate.

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Freshly fermented beer is commonly lagered, which refers to a process of storing the beer at low temperatures for a period of time to allow for further conditioning and flavor development. Potassium metabisulfite is typically not used in this process, as it is primarily used as a preservative or sanitizing agent in winemaking and cidermaking rather than beer brewing.

Freshly Fermented Beer Is Lagered, Meaning It Is Treated with Potassium