Breweries do add CO2 to beer in order to carbonate it. This process is known as forced carbonation and it is commonly used in the brewing industry to ensure that the beer has the desired level of carbonation.
To understand why breweries add CO2 to beer, let’s first look at the natural process of carbonation during fermentation. During fermentation, yeast consumes sugars in the beer and produces alcohol and CO2 as byproducts. Some of this CO2 is dissolved in the beer, creating a natural carbonation. However, this natural carbonation is often not enough to achieve the desired level of fizziness in the final product.
To increase the carbonation level, breweries use forced carbonation. This involves allowing the beer to fully complete fermentation and then transferring it to a sealed container. The container is then pressurized with CO2 gas, which is absorbed into the liquid, resulting in carbonation.
One common method of forced carbonation is to use a carbonation stone or diffusion stone. This is a porous stone that is connected to a CO2 gas source. The stone is placed at the bottom of the container, and the CO2 gas is forced through the stone, creating small bubbles that rise through the beer and dissolve into it. This method allows for efficient and uniform carbonation throughout the beer.
Forced carbonation is also commonly used for kegs. Once the beer has completed fermentation, it is transferred into kegs and pressurized with CO2. The kegs are sealed and the CO2 gas is absorbed into the beer, carbonating it. This method allows for easy transportation and serving of carbonated beer.
It’s worth noting that there are other methods of carbonation, such as natural carbonation using priming sugar or krausening, which involve adding a small amount of sugar or actively fermenting beer to the finished beer to generate CO2. However, forced carbonation is often preferred by breweries for its efficiency and control over the carbonation process.
In my personal experience as a homebrewer, I have used forced carbonation to carbonate my own beers. It allows me to have more control over the carbonation level and ensures consistent results. It’s a relatively simple process that can be done with the right equipment and a CO2 source.
Breweries do add CO2 to beer through a process called forced carbonation. This method involves fully completing fermentation, transferring the beer to a sealed container, and pressurizing it with CO2 gas. This allows for efficient and controlled carbonation, resulting in the desired level of fizziness in the final product.