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One of the most important brewing operations, especially in terms of product conditioning and brightness, is carbonation. In general, under or over-carbonation affects beer quality negatively.
Knowing the process fundamentals will help us in our goal of obtaining a high-quality and consistent product.
The theoretical bases of the carbonation process, basically describe the behaviour of gases in a liquid environment and can be condensed in a few mathematical equations that allow us to achieve good results if we applied it in an appropriate way.
This book focuses on both natural and forced carbonation. It covers theory and practice and also includes chapters about the use of nitrogen and line balance of draft beer dispensing systems.
