• It's a result of fermentation. The yeast reacts with the grain mash to produce alcohol and carbon dioxide.
  • Great question. Tiny, microscopic yeast cells, a prokaryot in the biological world, ingests the mash, or 'immature' beer. As a result of this feeding process, the yeast produces carbon dioxide "carbonation", and ethyl alcohol as waste products. Interestingly enough, yeast was not known about to mankind until the 19th century following the advent of the microscope. It wasn't even included as one of the ingredients under the famous German "Reinheitsgebot". Thank you, yeast!
  • Large breweries use a different method. The beer is first pasteurized (or killed if you're a purist) and then carbon dioxide gas is used for carbonization. This can be done by pressurizing a largish container and waiting for the CO2 to dissolve into the beer it contains or it can be done on the fly by injecting high-pressure CO2 gas into a pipe through which beer is flowing.
  • I explain it to my kids like this : the microscopic yeast cells eat the sugar then they piss alcohol and fart CO2 gas and that's how the bubbles get in.
  • There are two different ways to carbonate beer: 1) You can take the beer straight from secondary fermentation and rack it to a keg. From here you can get a CO2 tank and carbonate the beer 2) You rack the beer to a bottling container and add 5oz of corn sugar/5 gal of beer. After bottling, let bottles sit for 2 weeks to age at 75 degrees to allow the remaining yeast to work at the sugar.
  • Danny Devito & Rhea Pearlman. No contest

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