In the brewing industry one of the processes for its elaboration is carbonation, for some brewers considered as a very important ingredient.

Carbonation is an important feature of beer, as it adds flavor, body and influences how the aromas of hops and malt will be perceived by the drinker. It is equally important for the appearance of the beer and for the consistency of its foam or head. Here we tell you about some methods to carry it out successfully. Not all beers are carbonated at the same level. On the one hand we have, for example, the English Ales to which they are practically not added and, on the other hand, the German Weizen, which are highly carbonated, the carbonation levels are expressed in volumes of CO2, a measure of gas dissolved in the same volume of liquid, in this case is one liter of CO2 dissolved in a liter of beer, for example. Most beers have 2-3 volume, although there are some exceptions. Normally the levels are adjusted to the style of beer you want to make.

There are different ways of Carbonatar:

  • Adding sugar, consists of mixing a pre-measured amount of sugar and adding it to the beer just before bottling it.
  • Extract Powder / Dry Malt Extract (DME) One option for those who do not want to use sugar in their beer is the DME, an extract that can be used in the same way as sugar.
  • Krausening, this traditional German method uses fresh must to carbonate beer. Similar to the DME method, but in which the calculation of active malt must is a little more complex.
  • Carbonation tablets are sugar or dextrose tablets that are added directly to the bottle. Normally its size is for bottles of 350 grams and are very easy to use, although they make it difficult to customize the carbonation or to work with bottles of different sizes.
  • Forced carbonation by much, the most common method, with which the barrel is simply cooled to later apply CO2 under pressure. After a few days, it will penetrate the beer and carbonate it. forced by much, the most common method, with which the barrel is simply cooled to later apply CO2 under pressure. After a few days, it will penetrate the beer and carbonate it.
  • Natural carbonation in the barrel, although it is no longer used so much, you can try carbonation by adding sugar, extract or must to the barrel as if it were a large bottle to naturally carbonate the entire barrel.

Regardless of the method used is necessary to have the necessary instrumentation to ensure proper carbonation from a temperature control to flow meters, pressure, level, etc., will be essential to ensure the taste and aroma that the consumer seeks within their beer,

At ECN we can help you with different solutions in the brewing process