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English Views: 17 Author: Site Editor Publish Time: 2025-08-22 Origin: Site
Beer carbonation is achieved by adding carbon dioxide to the beer, where it dissolves. To hold the carbon dioxide gas in the liquid, pressure is applied. In the case of beer, this pressure might be a sealed bottle cap or label. When the pressure is released, the carbon dioxide rises and escapes as bubbles.
The degree of carbonation in beer depends on the style of beer. Most beers contain approximately 1.8 grams of carbon dioxide per liter (or 2.7 grams per pint). Lagers and wheat beers typically have higher carbon dioxide levels than ales, while cask ales typically have lower levels.
Carbon dioxide is forced into beer under pressure. This can be achieved in a variety of ways, depending on the brewery. However, carbonation is typically performed after the beer has cooled (around 0°C) after fermentation, as the final step before packaging and storage.
Furthermore, the lower the temperature of a liquid, the more gas it can hold. This is known as Henry's Law, and brewers need to understand and apply it. It states that higher pressure and lower temperature help a liquid absorb more gas.
Beer is carbonated in two main ways: natural and artificial.
Carbonating fossil beer is the most common method of carbonation. Beer and other alcoholic beverages naturally produce carbonation during the fermentation process. During fermentation, yeast consumes raw materials such as barley and produces carbon dioxide. While most of the carbon dioxide is lost during subsequent production, some typically remains in the beer.
Another natural carbonation method involves retaining some yeast and air in the beer before bottling, allowing the yeast to continue fermenting. This method is less common because it may not produce the same carbonation as during fermentation.
Artificial carbonation involves the use of various devices to carbonate beer. The most common method is so-called "forced carbonation," which involves cooling the beer and then placing it in a sealed container to complete the carbonation process.
After cooling, carbon dioxide is forced into the container and held for several days. The changes in pressure and temperature allow the carbon dioxide gas to be absorbed by the beer, achieving the desired level of carbonation. The carbon dioxide is typically absorbed within a few days or a week, giving the beer its signature fizz. Forced carbonation is the most common carbonation barrel strategy used by almost all brewers because it is one of the most cost-effective and simple carbonation methods.
Not all beers have the same carbonation level. At one extreme, we offer authentic English ales without added carbonation. At the other extreme, we offer beers like German Weissensee, which are highly carbonated and therefore often poured in stages, allowing the beer to rest before adding more beer.
Carbonation is expressed as volume of carbon dioxide. A volume of carbon dioxide (unitless) refers to the volume of gas dissolved in the same volume of liquid. Thus, 1 volume means 1 liter of carbon dioxide dissolved in 1 liter of beer, or 1 gallon of carbon dioxide dissolved in 1 gallon of beer. Most beers have a carbonation level of 2-3 volumes, but there are exceptions outside these ranges. We often adjust the carbonation level of our beers based on the style of beer we're brewing.
Syphon the beer into a sterilized keg and secure the lid.
Connect the gas line and raise the pressure to approximately 40 psi. Carefully check for leaks!
As beer cools, more carbon dioxide dissolves in the beer, so place the keg with the gas line on top of the refrigerator and leave it under pressure for approximately 24 hours.
Turn the pressure down to 20 psi and hold for 24 hours.
Test the carbonation level: Turn the regulator down to approximately 10 psi and release any excess pressure in the keg by raising the pressure relief valve.
Install the sterilized beer line assembly, pour the beer, and enjoy. If more carbonation is desired, turn the regulator up to approximately 20 psi and let it sit for another 24 hours.
Please note that carbonation will decrease over time, and you may lose the "bubbles." This is because unless stored under pressure, the gas will escape into the surrounding environment. Beer and cola are very similar to carbonated beverages. The carbon dioxide in cola stored unpressurized will escape into the surrounding environment, losing its "bubbles."
The only way to maintain beer's carbonation is to store it under the same conditions that carbonation occurs. In other words, if you want to preserve carbon dioxide in beer, you must store it under pressure and at low temperatures.
Once beer is opened, it's best to consume it within a few hours. If left for too long, the beer will taste completely different than you expected, the carbonation will disappear, and the mouthfeel will become unpleasant.
If you're concerned, you can add some extra yeast when transferring the beer from the fermenter to the bottling keg, ensuring it's homogenized before packaging. I've heard of people successfully adding half a package of dry yeast to a full package of liquid, but I've never done this, so please research it yourself if you'd like.
Yes. Refrigerated pressed beer will still produce carbonation. If you have the conditions and prefer a clearer beer, don't worry; there's still plenty of yeast in suspension to consume the starting sugars and produce CO2. If your beer isn't carbonated, it might be because the seal isn't good or the temperature is a bit low. Some people also believe that beer takes longer to form carbonation.
