After fermentation, the yeast is removed through filtration, and the clarified beer is stored under refrigeration for several weeks until it matures. This stage is essential for improving the beer’s organoleptic characteristics. During this period, a second slow fermentation takes place, lasting 2–3 weeks. The reduction of diacetyl is an indication that maturation has been completed.

After maturation is complete, the beer undergoes filtration, CO2 is added if necessary, and finally the beer is bottled.