After fermentation, the beer may undergo various treatments collectively called conditioning.

• The beer is kept in contact with the yeast to develop a mature flavor. For ale, this process may take a few days. For lager beer, two to three weeks is standard.
• The beer may be treated with finings, substances that bind with and encourage the precipitation of haze-forming compounds.
• The beer may be filtered to remove haze.

This topic is covered in The Chemistry of Beer: The Science in the Suds, Chapter 13.