Originally Posted by merkinman
As to the question of commercial brewers, wouldn't they package their beer warm to prevent this problem. I think if advertising is to be believed, Coors would be the exception, but their beer is not carbed up enough for this to be a concern for them.
Breweries that naturally carbonate their beers probably bottle warm, but for any brewery that doesn't have yeast in the bottle, it's too time consuming to bottle warm. As it's been pointed out in this thread, CO2 absorbtion is better in cold beer, so it makes sense that they get the beer cold, then add carbonation, then bottle. You'd be suprised how quickly it happens also.
Of course, every brewery is different and it depends on the equipment. Smaller breweries are probably carbonating inline after they filter the beer (which is usually done at a lower temp, but not "cold"), before it hits their bright tank. They can then bottle right from the bright tank.