Carbonation is one of the signatures of a great beer, and most consumers take it for granted. Have you ever considered how much work and care is required to achieve a perfect and sustainable level of carbonation in every single can and bottle on store shelves?
Read on to learn more about the fizz in your beer, and the next time you crack open a cold brew you’ll be able to appreciate it so much more.
The Natural Carbonation Way
Natural carbonation is created during the fermentation process that makes beer. Since fermentation involves yeast digesting sugar to produce alcohol and carbon dioxide, a complete fermentation process results in carbonation becoming trapped in the beer. Brewers ensure carbonation develops by sealing the beer in a container at the end of its fermentation. This traps carbonation in place until the bottle is opened.
It is also possible to achieve natural carbonation by allowing beer to ferment completely and leaving it unfiltered. This method keeps the yeast active. A small amount of sugar can be added during the bottling phase to trigger additional production of carbon dioxide gas. In this case, the bottles need to be quickly sealed to trap all of the CO2 as it develops. Continue reading
There are a handful of components that will make or break your beer, and carbonation is definitely one of them. Just like nobody wants to drink a flat soda on a hot summer day, there isn’t a beer drinker in the world who wants to pay money to suffer through a poorly carbonated brew. As a craft beer manufacturer, the responsibility sits firmly on your shoulders to perfectly carbonate every bottle of beer, every single time. So how can you accomplish that goal without overwhelming stress, costs, and chaos?