The process of introducing carbon dioxide into a liquid (such as beer) by: pressurizing a fermentation vessel to capture naturally produced carbon dioxide; injecting the finished beer with carbon dioxide; adding young fermenting beer to finished beer for a renewed fermentation (kraeusening); adding young fermenting beer to finished beer for a renewed fermentation (kraeusening); priming (adding sugar to) fermented wort prior to packaging, creating a secondary fermentation in the bottle, also known as “bottle conditioning.”