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One of the most current and significant issues for brewers is gasification. Specially, because the physical behaviour of gases is complex, therefore, it is not easy to understand the phenomenon. But also, because many brewers are in that great moment in which they want to move up and go from natural to force carbonation.

Additionally, some brewers that use force carbonation method are currently having technical problems that lead to under or over-carbonation; or probably they start with a good gasification and pressure in the keg but then the problem arises when the beer is dispensed causing an excess of foam.

In force carbonation, the amount of carbon dioxide in beer mainly depends on the pressure of CO2 applied to the keg and the temperature of the beer.

We will focus on some physical laws and equations which will help us better understand such dependences. In addition, we’ll review some techniques to achieve successful beer carbonation.

Finally, even though you have the force carbonation facilities, I always recommend not to discard the natural method. Bottle conditioning is an excellent option for many beer styles, like dark strong ales, barleywine, imperial stout or belgian saison, because leftover yeast normally affects the beer positively during re-fermentation.