Carbon dioxide is also one of the main components of beer and an important component of the unique flavor of beer. So it plays an important role in craft beer.

Beer has had a very close relationship with carbon dioxide since its start. Carbon dioxide was present in beer thousands of years ago. During beer fermentation, yeast decomposes decomposable sugars into carbon dioxide and alcohol under anaerobic conditions, and these gases combine with water to produce carbonic acid, which is conducive to removing oxygen in beer, preventing beer oxidation, and ensuring beer. taste

The carbon dioxide and organic acids in beer are refreshing and refreshing. On the one hand, moderate drinking can reduce excessive excitement and tension, and can promote the relaxation of human muscles. But, it can stimulate the sensory nerves and has the effect of promoting digestion. The carbon dioxide in beer is not only conducive to the formation of uniform and rich foam, but also gives the beer a killing taste. Also, it can also make some hop resins precipitate to make the bitterness of beer more delicate and soft and inhibit bacterial contamination, thereby prolonging the shelf life of beer.

Beer without carbon dioxide is a cup of bitter water, and it is difficult to make people have the desire to continue drinking. This is the reason why the beer that has been stored in the cup for a long time will reduce the carbon dioxide content, resulting in a bad taste.

Low levels of carbon dioxide also occur during beer production, one of the reasons being during fermentation. Carbon dioxide levels were not well controlled, resulting in sub-standard carbon dioxide at the end of fermentation and poor taste. Another reason is that when a beer is produced with high concentration dilution, the concentration of carbon dioxide decreases due to dilution with water.

Beer with lower carbon dioxide content is difficult to sell. So from the end of the 18th century to the beginning of the 19th century, the process of injecting carbon dioxide appeared and has been used until now. Most brewers now use high-pressure aeration to pump carbon dioxide into beer.

As an indispensable and important part of beer, the level of carbon dioxide content has a great impact on the taste and filling production of beer, and if the control is too low, it will affect the killing and foaming properties. But, the carbon dioxide content in beer is not as high as possible. If the content is too high, it will cause the filling of wine, which will cause harm to the production, transportation, storage and other processes, resulting in an increase in the rate of bottle bursting and injury.

In recent years, with the booming development of craft beer, some beer gardens, craft restaurants, and craft beer bars have also begun to sell their brews. As this model prevails, the demand for carbon dioxide increases. While stimulating the diversification of carbon dioxide supply channels, it has also led to vicious incidents such as industrial carbon dioxide injection into beer.

The first reason is that carbon dioxide suppliers are shoddy, supplying industrial carbon dioxide instead of food carbon dioxide to brewers. Omit, some craft brewers lack the awareness of carbon dioxide identification and inject industrial carbon dioxide into wine. These situations reflect that the network coverage of food-grade carbon dioxide is not enough, and the publicity is not in place, which has caused many craft brewers to fall into misunderstandings.

Thus, both consumers and craft brewers need to increase their awareness of identifying carbon dioxide. For ordinary consumers and home-brewing practitioners, it is impossible to go to relevant agencies to detect whether it is food-grade carbon dioxide. So, when purchasing carbon dioxide or self-brewed beer, you can ask the merchant to issue relevant qualifications for operating or using carbon dioxide, or check whether there is a corresponding food label on the carbon dioxide cylinder.

Carbon dioxide is a very common and familiar gas in our daily life, but it has a huge and magical role in beer. But, for ordinary consumers and homebrewers, understanding and improving the ability to identify and use food-grade carbon dioxide is where we need to pay most attention.