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Given craft beers, which are typically brewed without many preservatives, what is the average duration a beer must sit inside a barrel before it is ready for serving?

If different types of beer require different brewing times, can you provide a list?

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It all depends on the beer really. Lagers are typically brewed longer than ales. Of the few brews I've made so far, I usually let them ferment for 2 weeks in the fermenter, then I bottle them and wait another 2 weeks.

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