What Is Beer Carbonation?

Whether it's the crisp, rich carbonation of a Pilsner or the smooth, delicate bubbles of a Stout, carbonation is a defining quality of any beer style. Carbonation influences the beer's taste, flavor, aroma, and appearance. Beer without carbonation is considered lifeless. This is because yeast produces carbon dioxide and alcohol as it consumes sugar. Adding a certain amount of sugar to the yeast before bottling can achieve the desired level of carbonation.

What is carbonation?

Carbonation occurs when a liquid contains carbon dioxide gas. To hold the carbon dioxide gas in the liquid, pressure is required. In the case of beer, this pressure is the tight seal of the bottle cap or label. When the pressure is released, the carbon dioxide rises and escapes as bubbles or carbonation.

All beers are carbonated during the brewing process. There are two specific methods: natural carbonation and forced carbonation.

Natural Carbonation

Natural carbonation is a result of the fermentation process. During fermentation, yeast digests the sugars in the wort, producing alcohol and carbon dioxide. While much of the carbon dioxide escapes during fermentation, brewers seal the beer in containers as it nears completion. This is how breweries utilize natural carbonation in fermenters and barrels to create carbonated beer.

Another method of natural carbonation is in the bottle. In this method, the beer is allowed to ferment. The beer is unfiltered, with active yeast suspended in it. A small amount of sugar is added during bottling. Once the bottle is sealed, the yeast begins to break down the sugars, releasing carbon dioxide that is then absorbed by the beer.

Forced Carbonation

Beer must be completely sealed with a tight-fitting cap to maintain its carbonation. A tight cap ensures that no carbon dioxide escapes before the beer is opened. Once opened, beer should be consumed within a few hours. If it's opened beyond this time, the beer will taste completely different than you expected. The carbonation may also gradually diminish or disappear completely, which can be unpleasant.

Why is beer carbonated?

Beer is carbonated to give it its unique flavor and mouthfeel. When the carbon dioxide bubbles burst, they release a pleasant aroma, enhancing the beer's taste. Carbonation also brings out the natural flavors of the hops and malt used in the brewing process. For those who dislike bitterness, carbonation can make beer more palatable.

Carbonation also helps maintain the long-term stability of beer, making it available for sale and consumption worldwide.

How is beer carbonated?

Most often, breweries add more carbon dioxide to the beer to enhance its carbonation and create the desired amount of bubbles. This is achieved through a so-called forced carbonation system, which pumps carbon dioxide into the beer under pressure. The higher the pressure, the smaller the bubbles and the more fizzy it becomes.

Breweries may also use a natural carbonation process, harnessing the power of wild yeast. Belgian lambics or bottled beers use this process, where yeast is added to the beer and fermented in sealed containers.

How to Store Carbonated Beer?

The shelf life of carbonated beer depends on the type of beer and how it's stored. Besides factors like temperature and beer type, knowing how to store the beer in the right container to ensure its freshness is crucial. Beer doesn't like light, so it should be stored in dark bottles in a cool, dry place. If beer is stored in kegs or cans, sunlight won't penetrate, and the beer won't be exposed to strong light. If you're looking for long-term beer storage, a temperature-controlled beer refrigerator is your best option.

When enjoying sparkling beer, it's important to pour it in stages. This helps the beer maintain its carbonation and prevents the foam from overflowing. It's also often recommended to pour the beer into chilled pint bottles to maximize the carbon dioxide bubbles.

It's important to note that beer's carbonation doesn't reach its peak until several weeks after bottling. After that, the bubbles begin to dissipate, and the beer's flavor may change over time. Therefore, it's best to enjoy your beer at your most enjoyable time, while it's still bubbly and refreshing.

When was beer first carbonated?

Beer has been carbonated for centuries, and over the years, brewers have experimented with various methods to introduce bubbles into beer. Artificial carbonation was first used in the late 19th century, when scientists began exploring ways to inject carbon dioxide into beer.

Are all beers carbonated?

All beer is carbonated at the brewing plant, but the specific methods vary. There are two methods: natural carbonation and forced carbonation. Both use pressure to seal the beer and carbon dioxide together. As a result, the gas is absorbed into the beer, creating its signature fizz.

Will cold pressing leave enough yeast to carbonate my beer?

Yes. Cold-pressing beer still produces carbonates. If you're on a budget and prefer a clear, packaged beer, don't worry; there's still plenty of yeast in suspension, ready to consume fermentable sugars and produce carbon dioxide. If your beer isn't carbonated, it could be because the seal isn't good or the temperature is too low. Some people find that it takes longer to carbonate.

Can I bottle aged beer?

If you're concerned (I've never been), you can add more yeast when pouring the beer from the fermenter into the bottling keg and ensure it's thoroughly homogenized before packaging. People have had success using anywhere from half a packet of dry yeast to a full packet of liquid yeast, but I've never done this myself, so do your research if you're interested.