Summary: While individual preferences vary when it comes to carbonation level, there's little argument that the sparkle and fizz in beer is important to producing a desirable product. In this episode, contributor Malcolm Frazer joins Marshall to discuss the ins and outs of carbon dioxide including some conjecture on its history in beer, methods of carbonation, and the results of exBEERiments on the subject. This and every episode of The Brülosophy Podcast is proudly brought to you by The American Homebrewers Association. Become a member today at brulosophy.com/aha | Relevant Articles | Force Carbonation vs. Keg Conditioning: http://brulosophy.com/2016/09/12/carbonation-methods-pt-1-force-carbonation-vs-keg-conditioning-exbeeriment-results/ Force Carbonation vs. Bottle Conditioning: http://brulosophy.com/2016/09/26/carbonation-methods-pt-2-force-carbonation-vs-bottle-conditioning-exbeeriment-results/ Force Carbonation vs. Spunding: http://brulosophy.com/2018/02/26/carbonation-methods-pt-3-force-carbonation-vs-spunding-exbeeriment-results/
