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Beer Carbonation (adding of CO2): Why and How?

Beer is an alcoholic beverage produced by the saccharification of starch from barley malt and fermentation of the resulting fermentable sugar. Beer’s carbonation can be artificial, but is often natural and is caused by fermentation. CO2 gas is a byproduct of the fermentation process, so all beer carbonation whybeer has some level of dissolved CO2. It is a natural by-product of fermentation that is produced by the yeast involved. This makes it the natural compound for use in beer. Normally it started to be served in a more carbonated state when it was served directly from the cask. Certainly the mass production of glass bottles probably has some correlation to the development of more highly carbonated beer styles as wooden kegs can only hold so much pressure. CO2 content is expressed in g/l;

CO2g/l = (CO2gas, g)/(volume of liquid,l)

Why Carbonation?
1. Mouth feel: Sparkling – considered refreshing
2. Presentation – head retention (foam stability) : Promote development of foam by CO2release during pouring

How Carbonation?
Beer carbonation can be achieved by dosing of pure CO2 or by container conditioning (tertiary fermentation in kegs or bottles). CO2 content partly depending on beer package (keg, bottle, can) and partly on traditions

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