Food & Beverages

Technical Gases in Brewing

In the brewing industry, technical gases are essential at every stage of production — from fermentation to bottling. They help maintain consistent beer quality, preserve flavor, and ensure safe and efficient processes.

1. Carbon Dioxide (CO₂)

The most important gas in beer production:

• Carbonation:
  CO₂ is added to give beer its characteristic fizziness and foam.
• Oxidation prevention:
  Used to purge oxygen from tanks, pipelines, and bottles before filling, protecting beer from spoilage and flavor loss.
• Pressure and transfer:
  CO₂ is used to move beer through production lines safely and hygienically.

2. Nitrogen (N₂)

Used in certain beer styles (e.g., stouts) and in production processes:

• Nitrogenation:
  Adds a smooth, creamy texture and dense foam, especially in dark beers.
• Oxygen displacement:
  Like CO₂, nitrogen is used to create an inert environment in tanks, pipelines, and packaging.
• CO₂/N₂ blends:
  Commonly used for draught beer systems, improving foam stability and pour quality.

3. Oxygen (O₂)

Used in limited stages, primarily:

• Wort aeration before fermentation:
  Oxygen is introduced to activate yeast. After this stage, oxygen must be removed to avoid oxidation and spoilage.