Homebrew Carbonating
Carbonation is one of the essential aspects of beer that sets it apart from other fermented beverages, such as wine or mead. Many home brewers opt for natural carbonation, which is a long process that can deliver somewhat variable results from batch to batch. Effective and adequate carbonation can make all the difference between a passable and an excellent beer because it has a significant impact on mouthfeel, flavour and aroma.
While a natural process, many homebrewers help the carbonation process by inserting Carbon dioxide gas into the liquid under high pressure. This is the reason why most modern beers fizz up once the beer is dispensed. Aside from creating the fizzy effect in beer, carbonation provides so much more to the beer. Experts agree that while hops and malt create the basic flavour of the beer, carbonation puts acidity to the beer. It also creates a mouthfeel in beer which affects the sensory experience when sipping it. The fizz stimulates the taste buds while getting the tang and kick from the malt and hops. (more info below)
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