You can check out the nitty gritty of how it works below, but basically conditioning is a natural way to carbonate beer and create a more stable brew that stays tastier longer.
Since it worked pretty well in the cans, we went full tilt and started conditioning more of our brews in the bottle, starting with 420. Today all of our year-round brews except Blue are bottle and/or can conditioned.
One thing you might wanna know about – if you see some floaty stuff in the bottom of your bottles, don’t worry. It’s just leftover yeast from the conditioning process and won’t hurt ya or change the brew’s flavor.