The purpose of beer carbonation is closely related to the characteristics and drinkability you want in your beer. First, carbonation changes the way you interpret flavors. This reaction occurs when carbon dioxide (CO 2 ) gas is dissolved in beer through fermentation or forced carbonation.
 
Although the amount varies, carbonation is one of the defining characteristics of beer. The effects of carbonation affect the taste, flavor, aroma and appearance of beer. Beer without carbonation will be flat and lifeless. The two main products of maltose fermentation are ethanol and carbon dioxide gas. Carbon dioxide dissolves in beer.
 
Natural carbonation occurs during fermentation when yeast consumes sugar and produces carbon dioxide as a byproduct. In traditional brewing methods, carbon dioxide is trapped in the beer, dissolving into the liquid and creating carbonation.
 
Carbonation improves the perceived flavor of beer by releasing volatile aroma compounds and creating a slight acidity from the carbonic acid. This acidity helps balance the sweetness of the malt with the bitterness of the hops, creating a more complex flavor profile.
 
Carbonation helps improve the mouthfeel of the beer, and the bubbles provide a pleasant sensation in the mouth.
 
Carbonated beer produces a thick, creamy head. Adds to the visual appeal of the beer and also helps capture the aroma of the beer.
 
Natural Carbonation: Natural carbonation occurs when yeast consumes sugar and produces carbon dioxide during fermentation. Suitable for traditional brewing methods.
 
Forced Carbonation: Carbon dioxide gas is injected into the beer after fermentation is complete. Whether it's done through a keg or a simple soda machine, the goal is to get the carbon dioxide dissolved in the beer.
 
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