Is this a gimmick? I know yeast can be and probably are still alive if the beer isn't pasturized. Besides yeast what would make a beer live?
I've ready the yeast book but I don't recall anything about temps after fermentation. My best guess to this is they cooled the beer during fermentation to keep the gravity higher than it could have gone. Then if you warmed it up the yeast would start eating again. This doesn't seem logical when beer is bottles in glass and shipped. I would imagine bottle bombs happening.
Is there something with temperature I'm missing? Why would a beer have this label?