Securing Beer’s Sparkle
A refreshing experience captured
The satisfying hiss as a beer bottle opens is music to many people’s ears. The perfect experience during opening and drinking is determined by how the bottle is filled and closed. Vacuum and overpressure solutions from Busch ensure that one of life’s simple pleasures can be enjoyed just the way it’s meant to be.
Just as a good beer should be enjoyed slowly, a good beer also takes time to brew. After the careful selection and preparation of the ingredients that give the beer its distinct flavor, the fermentation process is where the characteristic bubbles first appear. So that the special mouthfeel these give the drink is maintained and the customer can experience the beer at its best, special care needs to be taken during bottling.
Fermented but fresh
Fermentation is an important part of beer manufacture, but once it is complete and the beer has been bottled, it shouldn’t change anymore. While a small-batch craft beer may not stay in the bottle long before being enjoyed, beer made on an industrial scale needs to be able to be stored for much longer periods without any difference in quality. To make sure of this, the bottle must be truly empty – which means no ambient air. This is where vacuum technology takes the spotlight. A vacuum pump evacuates the bottle, and the drink is filled. By removing the air, no oxygen can dissolve in the beer. This stops the beer from oxidizing in the bottle, and means that it retains its taste, appearance and overall freshness for longer. And it is also good news for efficiency in large-scale operations: Filling under vacuum is faster than in ambient air. Lower pressure in the bottle than in the holding tank effectively draws the beer in, with the result that the flow rate increases.
Room to fizz
The final stage in bottling brings the beer and the empty space at the top of the bottle into equilibrium. The carbon dioxide dissolved in the beer would gradually escape from the liquid into the air if this empty space were filled with air, resulting in less fizz. To combat this, carbon dioxide is injected into the headspace at high pressure using a compressor. The bottle is then immediately sealed, creating a pressurized environment, with the headspace at the same pressure as the carbonation in the liquid. This equilibrium makes sure that the trapped CO2 can’t escape during transportation and storage – even through changes of temperature and altitude. As a result, however far across the globe the beer has to travel, and however it gets there, the customer will never end up with a flat beer. Instead, the beer will be just as refreshingly bubbly as the moment it was bottled. Cheers!
Fermented but fresh
Fermentation is an important part of beer manufacture, but once it is complete and the beer has been bottled, it shouldn’t change anymore. While a small-batch craft beer may not stay in the bottle long before being enjoyed, beer made on an industrial scale needs to be able to be stored for much longer periods without any difference in quality. To make sure of this, the bottle must be truly empty – which means no ambient air. This is where vacuum technology takes the spotlight. A vacuum pump evacuates the bottle, and the drink is filled. By removing the air, no oxygen can dissolve in the beer. This stops the beer from oxidizing in the bottle, and means that it retains its taste, appearance and overall freshness for longer. And it is also good news for efficiency in large-scale operations: Filling under vacuum is faster than in ambient air. Lower pressure in the bottle than in the holding tank effectively draws the beer in, with the result that the flow rate increases.
Room to fizz
The final stage in bottling brings the beer and the empty space at the top of the bottle into equilibrium. The carbon dioxide dissolved in the beer would gradually escape from the liquid into the air if this empty space were filled with air, resulting in less fizz. To combat this, carbon dioxide is injected into the headspace at high pressure using a compressor. The bottle is then immediately sealed, creating a pressurized environment, with the headspace at the same pressure as the carbonation in the liquid. This equilibrium makes sure that the trapped CO2 can’t escape during transportation and storage – even through changes of temperature and altitude. As a result, however far across the globe the beer has to travel, and however it gets there, the customer will never end up with a flat beer. Instead, the beer will be just as refreshingly bubbly as the moment it was bottled. Cheers!
Read more – The perfect foam for a flawless pour
Getting the right ratio of beer to foam is an art form. It’s not as simple as just opening and pouring – there’s a technique. The wrong angle can result in a glass full of foam and a small amount of flat liquid. But it doesn’t all come down to the pour. In fact, there are many factors that influence a beer’s effervescence.
Most of the responsibility is in the hands of the brewer. The selected ingredients and fermentation process are what determine how much carbon dioxide the finished beer contains, and therefore its natural foaming potential. Generally speaking, the longer a beer ferments, the higher it is in alcohol – and more alcohol means less fizz. The brewer may choose to add additional CO2 or nitrogen to counteract this, or just to add even more sparkle to an already fizzy beer.
However, what’s going on around the person drinking also has an effect. Dust or leftovers of dish soap in the glass can cause excessive foaming. Warmer climates lead to bubbles that are bigger, but smaller in number. Even cosmetics such as lip balm have the potential to ruin a pint – as do pub snacks. Fats on the rim of the glass affect the stability of the foam, also resulting in fewer bubbles.
Getting the right ratio of beer to foam is an art form. It’s not as simple as just opening and pouring – there’s a technique. The wrong angle can result in a glass full of foam and a small amount of flat liquid. But it doesn’t all come down to the pour. In fact, there are many factors that influence a beer’s effervescence.
Most of the responsibility is in the hands of the brewer. The selected ingredients and fermentation process are what determine how much carbon dioxide the finished beer contains, and therefore its natural foaming potential. Generally speaking, the longer a beer ferments, the higher it is in alcohol – and more alcohol means less fizz. The brewer may choose to add additional CO2 or nitrogen to counteract this, or just to add even more sparkle to an already fizzy beer.
However, what’s going on around the person drinking also has an effect. Dust or leftovers of dish soap in the glass can cause excessive foaming. Warmer climates lead to bubbles that are bigger, but smaller in number. Even cosmetics such as lip balm have the potential to ruin a pint – as do pub snacks. Fats on the rim of the glass affect the stability of the foam, also resulting in fewer bubbles.