The Bar Towel

I read an article on green brewing in the Metro today (an eco theme tying in with St.Patrick's day), and they said that Steam Whistle beer is carbonated naturally. What is natural carbonation (I thought that was what bottle conditioning was), or is this just some marketing spiel?

Green beer isn't only for St. Patrick's Day

I am not a homebrewer so I may be off here, but I thought that CO2 was a bi-product of fermentation (so bottle conditioning would produce CO2 but so would fermentation).

Perhaps Steam Whistle produces enough CO2 during fermentation that it doesn't require any more CO2 to be added afterwards?

TheSevenDuffs wrote:I am not a homebrewer so I may be off here, but I thought that CO2 was a bi-product of fermentation (so bottle conditioning would produce CO2 but so would fermentation).

Perhaps Steam Whistle produces enough CO2 during fermentation that it doesn't require any more CO2 to be added afterwards?

I thought that might be the case, that they were able to re-use the CO2 that they made during fermentation somehow.

From what I remember, some breweries use closed fermentation vessels that help retain CO2 in the brew.

Casks are naturally carbonated... but I doubt that's what they mean in this case.

This was a requirement of the German Purity law. There's various methods, I don't know what they do...

Some collect CO2 during fermentation and then re-introduce a measured amount. I suspect this is what they would do.

Some 'cap' the fermenation before it is complete, so all the CO2 doesn't escape. Much like a 'cask', but on a very large scale. Note: you need a very 'clean' yeast (sulphur compounds from lagers remain in solution if it is cold-conditioned under pressure).

Some 'kraussen', which is introducing a portion of fresh wort that is vigorously fermenting (but still has a known amount of sugar content). Some breweries still do this, though it is probably more common for hefeweizens than lagers (as this also traps some fermentation byproducts).

Derek wrote:
Some collect CO2 during fermentation and then re-introduce a measured amount. I suspect this is what they would do.

I think you're right.

Steam Whistle uses the method that Derek describes of "capping" the tank just before the fermentation is complete in order to naturally carbonate. Take their tour!

kona wrote:Steam Whistle uses the method that Derek describes of "capping" the tank just before the fermentation is complete in order to naturally carbonate. Take their tour!

I guess I should. Hey Derek, do you want to take the Steamwhistle tour next time you're in town?

I recently had a Steamwhistle and again was reminded how similar it is to many German, Austrian and Czech blonde lagers I sampled during my recent trip there. The hops they use (I am sure the malts too) are authentic, it's a regional flavour which I couldn't get initially but I see now where it's from. Really good stuff and as different from the hop profile of APA, or English bitter, say, as can be. One of the most distinctive national (or sub-national) beer flavours out there.

Gary

I always intended to take the tour, but never got around to it. Maybe someday.

When it's fresh, I like the hop character as well, it's not just the one dimensional Saaz that a lot of them have.

They need to ditch the stupid green bottles and stick to cans and draft. It is indeed a well brewed and excellent lager; the beer deserves better treatment than that.

Hey guys,

Great question. I'm glad I came across this post! I work at Steam Whistle Brewing as a communications coordinator.

Just to clarify, natural carbonation occurs during termination when yeast is converting protein to alcohol. The natural byproduct is then carbonation.

Some brands add CO2 during the bottling process. We don't do that and our beer only contains natural carbonation that is created through the brewing process.

In return, this creates a more pleasant drinking experience since you feel less full and bloated and of course, less of a hang over (all caused by having more CO2 in the beer).

Hope this clears things up!

MariNarn maybe your yeast are on a protein diet to stay sexy but I believe they should be converting sugars into alcohol.

I like Steam Whistle on draught, it does seem very natural and well-made like a nice South German Pils, and it's slightly round with some fruit. And the smoothness of the carbonation does give it a good mouth feel.

marinarn wrote:Hey guys,

Great question. I'm glad I came across this post! I work at Steam Whistle Brewing as a communications coordinator.

Just to clarify, natural carbonation occurs during termination when yeast is converting protein to alcohol. The natural byproduct is then carbonation.

Some brands add CO2 during the bottling process. We don't do that and our beer only contains natural carbonation that is created through the brewing process.

In return, this creates a more pleasant drinking experience since you feel less full and bloated and of course, less of a hang over (all caused by having more CO2 in the beer).

Hope this clears things up!

umm......