Written by Dr. Murthy Tata for QuantiPerm. QuantiPerm’s automated xFlow carbonation and deoxygenation systems offer versatility and reliability for higher quality beer.
In the old days, beer was fermented in open vessels, and then transferred into wooden casks. We like to imagine that maybe long ago, a brewer one day made a mistake and accidentally bunged a still-fermenting barrel—and was pleasantly surprised when it served up a spritzy beer. Was that how carbonated beer was born?
Today, most beer is served at a level between 2.5 and 2.75 volumes of carbonation. Anything less runs the risk of being derided as “flat beer.” Cask beers on the other hand have less carbonation.
Traditionally, air pumped into casks during dispense introduces nitrogen. Nitrogen microbubbles give cask beers their silky smooth texture.