Secrets Behind the Ultimate Beer Carbonation
Soda is fizzy, milk is smooth, and beer has that delicate tingle paired with the carbonated foam top. Carbonation impacts a beer’s aroma and drinkability, and without that signature, beer is rather unappealing and lifeless.
Properly carbonating beer is a challenging, in-depth process to understand and master because temperature and carbon dioxide absorption are so dynamic. Without control of these two elements, carbonation can become an unpredictable wildcard.
Carbonation is essentially achieved when beer absorbs carbon dioxide and is sealed under pressure into a container (bottle, keg, tank).
The most common form of carbonation is a natural result of fermentation, when yeast digests the sugar in the wort. This creates alcohol and carbon dioxide, which then blend together and remain under pressure once sealed. Beer can also be naturally carbonated right in the bottle if the beer is completely fermented but unfiltered. At the time of bottling, a small amount of sugar is added to the beer, and carbonation occurs once the bottles are sealed and the yeast digests the sugar.
However, “forced” carbonation can occur if natural carbonation does not. This is similar to soda carbonation techniques in the sense that carbon dioxide is pumped into a sealed container to achieve desired results.
Ensuring the Best Carbonation
Every beer drinker and brewer aims for carbonation equilibrium, which is the point at which no more carbon dioxide can be absorbed into the beer based on pressure and temperature, and the most appealing carbonation has been achieved.
Since temperature and carbon dioxide levels can vary drastically, inconsistent production is a large concern for breweries. The key to avoiding this trouble is to utilize a tank manager who monitors and controls the most important variables — tank temperature, carbonation, and dispending pressure — to avoid erratic carbonation levels. It works similarly to a programmable thermostat; simply set specifications and the technology takes care of the rest.
This system ensures crowd-pleasing carbonation and eliminates a host of complications from the brewing process.
Ø No more carbonation extremes
Ø Reduce bothersome short fills
Ø Limit distribution of improperly carbonated beer and maintain brand image
Ø Reduce freezing and thawing of product due to unstable temperature conditions
Not only does carbonation control improve the product quality and avoid customer dissatisfaction, it also saves an enormous amount of money each year by avoiding costly repairs.