Pressure fermentation has several advantages compared to traditional fermentation methods. These benefits are: lower ester production, fewer fusel alcohols, faster fermentation time, lower chance of oxidation and more hoppy beer. You can use pressure fermentation to ferment a lager beer at room temperature (I did a Czech pilsner at 28°C (82.4°F) with no off-flavors). When ferment your beer this way, you need to use some kind of spunding valve (a valve that releases at certain pressure) to keep pressure at bay. However, because of this, a lot less CO2 is being released compared to traditional fermentation with an airlock. This will keep more hop flavors in your beer. Also, because there is always a certain pressure in the fermenter, you can easily pressure-transfer your beer to a keg, and don’t have to worry about oxidation (great for NEIPAs).