Carbon Dioxide

Gaining visibility on your brewery’s use of carbon dioxide can help protect your team and the bottom line.

A method known to the largest lager brewers and many homebrewers remains relatively rare at small breweries—pressure fermentation. When properly applied, it can be an effective way to trim tank time and control the quality of cleaner-fermenting beers.

CO2 prices are spiking, allotments are limited, and suppliers don’t expect the shortage to let up until late fall at the earliest. Is it time to consider shifting to nitrogen in the cellar? Boston’s Dorchester Brewing offers an example and some guidance.