Biomedical Engineering and Bioengineering Commons^™

Comparing Economics Of Traditional Carbonation Method And A Novel Carbonation Invention For Craft Beer, Kira Simonson

Biological and Agricultural Engineering Undergraduate Honors Theses

The traditional method for the carbonation of beer includes bubbling CO₂ through a pressurized brite tank until the desired level of carbonation concentration is reached. The gas either dissolves in the liquid volume or passes through the beer into the gas headspace above the bulk volume of beer. The gas that passes through the liquid can strip the beer of flavors, and this undissolved gas is vented to the atmosphere. To reduce the gas lost to the atmosphere, the CO₂ is dissolved into the beer slowly over a long period of time, which increases gas-use efficiency but sacrifices …