Everything You’ve Ever Wondered About the Fizz in Your Beer

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. Forced Carbonation For Precise Results Forced carbonation is a bit quicker and more precise than natural carbonation. This method involves adding carbonation manually after fermentation has taken place. Carbon dioxide is simply pumped into the sealed container that holds the beer. It is immediately absorbed by the beer and held there until opened. There is no right or wrong method of carbonation, but it’s important to find the technology that guarantees the best results. Meheen Manufacturing Inc. offers the filling and carbonating technologies necessary to produce brews your customers will love. Call (720) 406-7442 to learn more about Meheen’s Tank Manager and how it can help you optimize your carbonation process.