frankvw
Well-Known Member
Hi, everyone! I have just finished brewing my first batch which, happily, turned out well. I started at the bottom of the ladder (read: kit brewing) and I intend to slowly progress to full mash brewing, but I need to learn what I'm doing as I go along. So I've been doing a lot of reading lately.
Which brings me to a question. Beer has a long history that goes centuries back. These days we know beer as a carbonated beverage, with natural carbonation resulting from fermentation under pressure. (I'm ignoring for the moment the barbaric practice of forced carbonation with CO2 injection under high pressure. <g>) Traditional beer, on the other hand (as is still brewed in southern Africa, where I live) ferments in either open or in closed but unpressurised vessels, and has no carbonation at all.
So when did carbonation become a standard property of beer? I suppose it started when the benefits of lagering were discovered, but am I correct in that? Were the wooden casks used in recent centuries sufficiently airtight to provide carbonation?
I'm curious. Does anyone know more about this?
Cheers!
// FvW
Which brings me to a question. Beer has a long history that goes centuries back. These days we know beer as a carbonated beverage, with natural carbonation resulting from fermentation under pressure. (I'm ignoring for the moment the barbaric practice of forced carbonation with CO2 injection under high pressure. <g>) Traditional beer, on the other hand (as is still brewed in southern Africa, where I live) ferments in either open or in closed but unpressurised vessels, and has no carbonation at all.
So when did carbonation become a standard property of beer? I suppose it started when the benefits of lagering were discovered, but am I correct in that? Were the wooden casks used in recent centuries sufficiently airtight to provide carbonation?
I'm curious. Does anyone know more about this?
Cheers!
// FvW