What We Do Week #8: Natural Carbonation

When fermentation is nearly complete, we close the tank to allow the CO2 generated during the fermentation process to naturally carbonate our beer.  This process, called spunding, is also seldom practiced by modern brewers, who prefer the convenience of carbonating beer after maturation with CO2 purchased from outside of the brewery.  However, our natural carbonation provides a distinct texture and mouthfeel that cannot be recreated later in the process by manually injecting CO2 into the beer. 

Next Week’s Topic:  Natural Clarification!