Carbonation is an important part of the beer-making process. It is what gives beer its signature fizzy taste, and it can also affect the mouthfeel and appearance of the final product. In this blog post, we will discuss all things carbonation: what it is, how it affects beer, and how to get the perfect level of carbonation for your brew. So pour yourself a cold one and let’s get started!
What is Carbonation?
Glacier Tanks beer carbonation is the process of adding carbon dioxide to beer. This can be done either by injecting CO2 into the beer or by allowing the beer to naturally absorb Carbon dioxide from the atmosphere. Carbonation gives beer its characteristic fizziness and also helps to preserve the flavor of the beer. Without carbonation, beer would quickly become stale and flat.
There are two main types of beer carbonation:
- Forced Carbonation
Forced carbonation, on the other hand, involves adding carbon dioxide gas to the beer after fermentation has occurred. This method is typically used for mass-produced beers, as it allows for a consistent level of carbonation across all bottles. As a result, forced carbonation is often considered to be a more reliable method of carbonating beer. However, many craft brewers prefer natural carbonation, as it can give the beer a more complex flavor profile. Ultimately, the decision of which type of carbonation to use is up to the brewer.
- Natural Carbonation
Natural carbonation occurs when water seeps through rocks and soil, picking up small amounts of carbon dioxide along the way. This process can take thousands of years, and often results in a slightly higher level of carbonation than artificial carbonation. Artificial carbonation, on the other hand, is simply the process of adding carbon dioxide to water. This can be done with a machine or by shaking the water vigorously until the carbon dioxide dissolves. Although it is a quicker process, artificial carbonation often results in a slightly lower level of carbonation. Ultimately, both methods can be used to create refreshing and bubbly drinks.
In general, beers that are intended to be consumed fresh, such as lagers and pilsners, are usually carbonated using the forced method, while beers that are meant to be aged, such as ales and stouts, are often carbonated using the natural method. Either way, carbonation is an essential component of any beer.
The carbonation chart in beer can range from very low to very high. Low-carbonated beers are often described as “flat,” while high-carbonated beers are said to be “fizzy.” The amount of carbonation in a beer is usually determined by the brewer, although there are some styles of beer that are naturally carbonated (like lambic beers).
The carbonation level of a beer can affect its taste, mouthfeel, and appearance. For example, a highly carbonated beer will often have a more intense flavor than a low-carbonated beer. And because carbonation affects the mouthfeel of a beer, it can also change how the drink feels in your mouth. A highly carbonated beer will feel much fizzier than a low-carbonated beer.
Finally, carbonation can also affect the appearance of a beer. A highly carbonated beer will often be very cloudy, while a low-carbonated beer will be much clearer. So if you’re looking for a clear brew, you might want to go for a beer that is less carbonated.
Now that you know all about carbonation, it’s time to put this knowledge to use! The next time you’re brewing beer, pay attention to the carbonation level and see how it affects the taste, mouthfeel, and appearance of your final product. Cheers!