Join Jan Biering, head of the Research Institute for Beer and Beverage Production, for an illuminating presentation on the fascinating realm of carbon dioxide (CO₂) and its pivotal role in the carbonation of beer. With his wealth of knowledge and experience, Jan guides you through the dos and don’ts of achieving perfect carbonation while shedding light on sustainable practices to minimize CO₂ consumption in breweries.

Carbonation is an essential aspect of high-quality beer, and in this presentation, Jan explores typical methods used to carbonate beer, from traditional techniques to modern innovations. Gain valuable insights into the science behind achieving the ideal level of fizz that enhances the flavor and mouthfeel of your brews.

Jan also addresses the pressing issue of CO₂ sustainability in the brewing industry. Discover how simple and practical measures can be implemented to reduce carbon emissions and minimize CO₂ waste in brewery operations. Learn about eco-friendly practices, resource-efficient technologies, and innovative approaches to achieve your sustainability goals while maintaining the integrity of your beer production.

Learning Objectives

• Understand the principles of beer carbonation
• Explore both traditional and modern techniques to carbonate beer
• Discuss CO₂ sustainability and methods for CO₂ capture