Carbonation corresponds to the concentration of dissolved CO₂ in the beer, generally expressed in volumes of CO₂ (1 volume = the volume of CO₂ dissolved in one volume of beer).

• Typical measurement: 1.5 to 3 volumes for an English ale, 2.5 to 4 volumes for a Belgian beer or a German lager

• Influence on perception: carbonation accentuates the aromas and freshness, gives body and lightness to the beer, and helps cleanse the palate between sips.

• Carbonation methods:

  • Natural secondary fermentation (yeast produces CO₂ in the bottle or keg)

  • Forced carbonation (injection of CO₂ under pressure in a cask or keg)

A well-controlled carbonation balances the malt, the hops and the alcohol for a harmonious tasting experience.