Tips on Improving Your Brewery’s Carbonation

Recent advancements in technology has changed the way craft brewers carbonate beer. The implementation of new equipment into breweries allows craft brewers to save time and space, while brewing more efficiently, and with the peace of mind knowing their product will be carbonated in a consistent, repeatable manner.
But consistency in carbonation was not always a reality. Throughout the early ages, carbonation was a natural result of the fermentation process. Brewers were unable to safely contain the beer, and carbonation wore off quickly. As a result, the beer had to be consumed immediately. Later, people figured out ways to channel that carbonation into vessels for the purpose of injecting it after the brewing process was complete. Other processes, including the use of acid and marble chips, were also used. Still, none of these methods were consistent, nor were they entirely effective.
Skip ahead to present day, and brewers truly have it made. Technological innovations over the years have resulted in newer methods including inline mixing and computerization of several processes. Today, while natural carbonation continues to contribute to the character of beer, the new equipment provides improved means of ensuring balance.
The most recent and revolutionary advancement in force carbonation is the brainchild of Peter Schultz, Engineering Director at ProBrew, a leading craft brewing equipment supplier located in New Berlin, Wisconsin. Out of engineering convenience came a profound solution to help brewers reclaim more beer, reduce dissolved oxygen, and cut days from their clearing and packaging cycle. Schultz was just trying to save some hassle with the flow controls between a centrifuge and a carbonator when he thought, “What if I just switch these around?”
This simple notion created the world’s first ever integrated carbonation and centrifugal separator unit. The ProCarb Plus removes the need for traditional carbonation altogether by using the internal forces of the centrifuge to dissolve carbon dioxide or nitrogen gas into the liquid.
The effects of the ProCarb Plus system were so profound that ProBrew filed for a patent in the Spring of last year, and were awarded Patent # 9,789,450 on October 17, 2017.
What are the benefits to the brewer? The ProCarb Plus helps brewers against two of their greatest enemies: time and oxygen. Even by itself, the ProCarb in-line carbonation unit can significantly speed up the brewing cycle by allowing precise control over gas injection. However, by injecting the gas before sending it through the centrifuge, brewers can take advantage of 17 G-force acceleration to achieve higher-than-average levels of gas absorption, resulting in stable, clearer beer.
This means dramatic time savings and a significant decrease in dissolved oxygen (DO) levels. By adding the gasses ahead of time, brewers eliminate the extra space for oxygen to get in. Better yet, brewers save time because brite tanks can be cleared for the next batch. In terms of cellar space, brewers have the option of reducing the size of their cellar to make room for other brewing equipment & solutions, or to expand their tap room, and more.
The ability to carbonate faster & more consistently, use less space, and achieve better results has given craft brewers the protection of knowing that their beer will be enjoyed the same way every time. ProBrew’s ProCarb Plus is a part of a full line of carbonation and nitrogenation systems designed, engineered, and manufactured in the U.S.

To learn more about ProBrew’s ProCarb Plus systems, or to discover the other revolutionary equipment solutions for craft brewing, visit www.probrew.com.

4 Comments

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  2. Skøt Dee Brüare

    November 14, 2019 at 11:55 pm

    Okay this was cool and all, but it’s a little disingenuous to not state clearly that something is sponsored content or branded content. It sort of reminds me of the really old PBR & Miller magazine ads from the 30s, 40s, & 50s where they tell a story of a pro bowler or a local golf pro and end the “article” with copy extolling the virtues of Pabst and it’s magical bowling elixir properties. Still, I’d produce 10 hours of qvc style advertainment to get one of these jawns for my boutique cidery. Did you know that famous scientists at CERN crunch their numbers over a Barnyard Cidery dry cider to improve focus, virility, and mathematical accumen?

    • Jon Sicotte

      November 19, 2019 at 1:05 pm

      Thanks for the input. Our Brew Talks section is written for and by suppliers and vendors to showcase their products.
      Although not stated in the headline, per se, the article’s byline shows it is written by a company spokesperson and includes a hyperlink to the website. The piece is also tagged at the end to give information about the company.
      We hope that shows that we are not trying to be disingenuous. Cheers!

  3. Pingback: Brewer Magazine Q&A: Joel Will, Rohrbach Brewing

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