Testing a Prototype for Improved Carbonation of Beer

Abstract.

A prototype of an invention (US Patent application 15/130262) to improve beer carbonation was tested along with a model to predict carbonation time. The carbonation step in beer brewing is critical for final beer quality. Beer was carbonated in a brite tank within an operating brewery by recirculating the beer through the prototype. The invention allows nearly 100% utilization of purchased carbon dioxide gas and prevents release of carbon dioxide, a greenhouse gas, into the atmosphere. Cost savings may be realized by reducing carbon dioxide use compared to currently used bubble systems where the bubbles rise through the beverage and escape undissolved from the brite tank. Cost savings may also realized by reducing the time required by operators to assure proper carbonation, which currently requires close monitoring and sampling using a manual method. The replicated data acquired was manually measured carbon dioxide concentration compared with that predicted by the model. The results showed the invention operated as anticipated by theory. The concentration of dissolved carbon dioxide in the brite tank was accurately determined using a pressure gauge rather than an industry standard meter that can be difficult to use and can provide varying outputs. The model was able to accurately predict the concentration and pressure of beer and water in the brite tank by fitting two parameters, but unexplained variation in percent saturation data between different liquid temperatures and brite tank sizes indicates the model requires further testing as it may cause error when used for scaling up the equipment.