Yes, but I see Belgian, Czech and German beer makers follow only the natural method and their beers are so much better
Eh, not necessarily.
They are very particular about their beers for sure, but bottle conditioning is not really the norm, I don’t believe it would be the majority or even close.
I know for example Hefe Weissen is really popular in Bavaria, about 30% of the beer sold in the country. The bottled Hefe’s are conditioned by a specialty yeast different than the strain used in fermentation. But they have to be stored for a few weeks before they are ready to ship.
They sell a lot of it on tap, and I think that has to be carbonated artificially.