Carbonation in Lambic: Difference between revisions

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Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywere in the world[REF]. Further, unusal carbonation states, such as the "Loerik" or "Lazy" guezes [link] that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of aging. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

Overview

==Overview==

Carbonation is formed by the dissolution of CO2 in a liquid. This carbonation may be the result of microbial action, or forced into the liquid from an external source. In lambic, only the former is traditionally responsible for carbonation in bottles, but the latter may be used, at least to some extent, to force the beer out of the keg or to augment the carbonation in the bottle.

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The Formation of Carbonation in Lambic

==The Formation of Carbonation in Lambic==

Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's overall form is:

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~~Volumes~~ of carbon dioxide in lambic and other beers

==Concentration of carbon dioxide in lambic and other beers==

Measurements of carbonation can be reported in volumes of CO2 dissolved in the beer. By dividing both by the volume of the liquid, we arrive at a dimensionless number called "volumes of CO2". So if one liter of carbon dioxide at cellar temperature and pressure ("CTP", 55 F, 1 atm) is dissolved in one liter of lambic, we may say that this beer contains "one volume of CO2". As the molar volume of CO2 at CTP is 0.043 mol/l [NIST WEBBOOK], we can convert from "volumes of CO2" to molarity by multiplying the former by 0.043. Note that this measures the volume of CO2 applied, and thus the total carbon in the system irrespective of whether it's in the form of aqueous CO2, carbonic acid, or any of its deprotonations.

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Chemistry

==The Chemistry of Dissolved Carbon Dioxide==

When dissolved in water, carbon dioxide forms carbonic acid with its solvent via:

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Mouthfeel and ~~physiology~~

==The effects of Carbonation on Mouthfeel and Physiology==

The prickly mouthfeel of carbonation is partially attributed to the human body's pain sensing system, specifically those pain sensors that express the TRPA-1 protein, which responds to the local pH drop due to the presence of carbonation (as well as mustard and cinnamon) on the tongue with a sharp, tingling sensation. The mechanical sensation of a large amount of gas nucleating and coming out of solution quickly as it warms is responsible for the rest of the sensation (note that the solubility of gasses in liquids generally decreases with temperature) [WANG, CHANG, and LIMAN, 2010].

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Other ~~gasses~~

==Other Gasses in Lambic==

In contrast to CO2, most other common gasses like nitrogen are much less ~~soluable~~ in water, leading to a much different drinking experience for nitro beers. Also, the helium beer thing is a prank. Helium isn't very ~~soluable~~ in water and most of it would be drunk, not inhaled.

In contrast to CO2, most other common gasses like nitrogen are much less soluble in water, leading to a much different drinking experience for nitro beers. Also, the helium beer thing is a prank. Helium isn't very soluble in water and most of it would be drunk, not inhaled.

Oxygen has a reasonable solubility in water (https://water.usgs.gov/owq/FieldManual/Chapter6/table6.2_6.pdf), and its presence or lack thereof is very important to the ecosystem in the bottle and the final lambic, as well as the slow oxidation of the product as it ages. These effects are outside the scope of this article.

Unusual Carbonation States

==Unusual Carbonation States of Lambic==

Sometimes a lambic will fail to carbonate as expected [LINKS to Loeriks, Doesjels], which are usually ~~refered~~ to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.

Sometimes a lambic will fail to carbonate as expected [LINKS to Loeriks, Doesjels], which are usually reffered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.

Because lazy lambic is a rare and unpredictable event, there is no research and little evidence of why they occur, though we can speculate as to the general cause. As most carbonation in lambic is due to the action of saccharomyces, we can surmise that this group of yeasts is inhibited in lazy lambic for some reason. It may be due to differing temperature conditions early in fermentation, strain variation, outcompetition or inhibition by another organism due to ~~innoculation~~ variation and environmental differences, or inhibition or lack of simple sugars due to batch variation in starting ingredients. It may also be the result of extremely rapid saccharomyces fermentation in the youngest lambic prior to the introduction to the bottle, leaving little sacc-fermentable sugars to induce carbonation.

Because lazy lambic is a rare and unpredictable event, there is no research and little evidence of why they occur, though we can speculate as to the general cause. As most carbonation in lambic is due to the action of saccharomyces, we can surmise that this group of yeasts is inhibited in lazy lambic for some reason. It may be due to differing temperature conditions early in fermentation, strain variation, outcompetition or inhibition by another organism due to inoculation variation and environmental differences, or inhibition or lack of simple sugars due to batch variation in starting ingredients. It may also be the result of extremely rapid saccharomyces fermentation in the youngest lambic prior to the introduction to the bottle, leaving little sacc-fermentable sugars to induce carbonation.

Because brettanomyces may produce carbonation, but has much slower growth rates than saccharomyces, it is likely that the slow months-to-years carbonation that builds in lazy lambic is due to the action of brett which may work on similar ~~timeframes~~.

Because brettanomyces may produce carbonation, but has much slower growth rates than saccharomyces, it is likely that the slow months-to-years carbonation that builds in lazy lambic is due to the action of brett which may work on similar time frames.

It is possible, though less likely, that more complex sugars are being slowly broken down into more simple sugars which saccharomyces may then consume. Some bacteria may excrete simple sugars in the presence of more complex sugars, or may simply synthesize them as a storage compound which they release upon lysing[REF]. Enzymes released by brett or other organisms during lysis may also break down complex sugars [REF]. As priming sugar may re-start saccharomyces fermentation in the bottle [REF], it would stand to reason that the slow re-introduction of simple sugars either by their synthesis or by the cleaving of sugar monomers off of higher-order carbohydrates would lead to carbonation by saccharomyces fermentation with the former cleaving step being rate-limiting.

In some rare cases, intentionally-still lambic has been reported to have carbonated after years of ageing [REF]. Reasons for this are also unknown, but are likely similar to how lazy lambic carbonates over long ~~timeframes~~.

In some rare cases, intentionally-still lambic has been reported to have carbonated after years of ageing [REF]. Reasons for this are also unknown, but are likely similar to how lazy lambic carbonates over long time frames.

@@ Line 1: / Line 1: @@
 Carbonation forms one of the most important parts of the lambic-drinking experience. Unlike most other styles for which carbonation only exists in a narrow concentration band, lambics span the range from entirely still to some of the most carbonated beers brewed anywere in the world[REF]. Further, unusal carbonation states, such as the "Loerik" or "Lazy" guezes [link] that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of aging. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.
-Overview
+==Overview==
 Carbonation is formed by the dissolution of CO2 in a liquid. This carbonation may be the result of microbial action, or forced into the liquid from an external source. In lambic, only the former is traditionally responsible for carbonation in bottles, but the latter may be used, at least to some extent, to force the beer out of the keg or to augment the carbonation in the bottle.
@@ Line 8: / Line 8: @@
-The Formation of Carbonation in Lambic
+==The Formation of Carbonation in Lambic==
 Carbonation in lambic, as in most beer, is primarily due to the fermentation of simple sugars by saccharomyces [REF]. For glucose, this reaction's overall form is:
@@ Line 21: / Line 21: @@
-Volumes of carbon dioxide in lambic and other beers
+==Concentration of carbon dioxide in lambic and other beers==
 Measurements of carbonation can be reported in volumes of CO2 dissolved in the beer. By dividing both by the volume of the liquid, we arrive at a dimensionless number called "volumes of CO2". So if one liter of carbon dioxide at cellar temperature and pressure ("CTP", 55 F, 1 atm) is dissolved in one liter of lambic, we may say that this beer contains "one volume of CO2". As the molar volume of CO2 at CTP is 0.043 mol/l [NIST WEBBOOK], we can convert from "volumes of CO2" to molarity by multiplying the former by 0.043. Note that this measures the volume of CO2 applied, and thus the total carbon in the system irrespective of whether it's in the form of aqueous CO2, carbonic acid, or any of its deprotonations.
@@ Line 32: / Line 32: @@
-Chemistry
+==The Chemistry of Dissolved Carbon Dioxide==
 When dissolved in water, carbon dioxide forms carbonic acid with its solvent via:
@@ Line 70: / Line 70: @@
-Mouthfeel and physiology
+==The effects of Carbonation on Mouthfeel and Physiology==
 The prickly mouthfeel of carbonation is partially attributed to the human body's pain sensing system, specifically those pain sensors that express the TRPA-1 protein, which responds to the local pH drop due to the presence of carbonation (as well as mustard and cinnamon) on the tongue with a sharp, tingling sensation. The mechanical sensation of a large amount of gas nucleating and coming out of solution quickly as it warms is responsible for the rest of the sensation (note that the solubility of gasses in liquids generally decreases with temperature) [WANG, CHANG, and LIMAN, 2010].
@@ Line 77: / Line 77: @@
-Other gasses
+==Other Gasses in Lambic==
-In contrast to CO2, most other common gasses like nitrogen are much less soluable in water, leading to a much different drinking experience for nitro beers. Also, the helium beer thing is a prank. Helium isn't very soluable in water and most of it would be drunk, not inhaled.
+In contrast to CO2, most other common gasses like nitrogen are much less soluble in water, leading to a much different drinking experience for nitro beers. Also, the helium beer thing is a prank. Helium isn't very soluble in water and most of it would be drunk, not inhaled.
 Oxygen has a reasonable solubility in water (https://water.usgs.gov/owq/FieldManual/Chapter6/table6.2_6.pdf), and its presence or lack thereof is very important to the ecosystem in the bottle and the final lambic, as well as the slow oxidation of the product as it ages. These effects are outside the scope of this article.
-Unusual Carbonation States
+==Unusual Carbonation States of Lambic==
-Sometimes a lambic will fail to carbonate as expected [LINKS to Loeriks, Doesjels], which are usually refered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.
+Sometimes a lambic will fail to carbonate as expected [LINKS to Loeriks, Doesjels], which are usually reffered to as being some form of "lazy" or "snoozing" in Flemish. Many of these lazy lambics are highly sought-after due both to their rarity and the quality of some batches. They may eventually carbonate slowly over many months or years.
-Because lazy lambic is a rare and unpredictable event, there is no research and little evidence of why they occur, though we can speculate as to the general cause. As most carbonation in lambic is due to the action of saccharomyces, we can surmise that this group of yeasts is inhibited in lazy lambic for some reason. It may be due to differing temperature conditions early in fermentation, strain variation, outcompetition or inhibition by another organism due to innoculation variation and environmental differences, or inhibition or lack of simple sugars due to batch variation in starting ingredients. It may also be the result of extremely rapid saccharomyces fermentation in the youngest lambic prior to the introduction to the bottle, leaving little sacc-fermentable sugars to induce carbonation.
+Because lazy lambic is a rare and unpredictable event, there is no research and little evidence of why they occur, though we can speculate as to the general cause. As most carbonation in lambic is due to the action of saccharomyces, we can surmise that this group of yeasts is inhibited in lazy lambic for some reason. It may be due to differing temperature conditions early in fermentation, strain variation, outcompetition or inhibition by another organism due to inoculation variation and environmental differences, or inhibition or lack of simple sugars due to batch variation in starting ingredients. It may also be the result of extremely rapid saccharomyces fermentation in the youngest lambic prior to the introduction to the bottle, leaving little sacc-fermentable sugars to induce carbonation.
-Because brettanomyces may produce carbonation, but has much slower growth rates than saccharomyces, it is likely that the slow months-to-years carbonation that builds in lazy lambic is due to the action of brett which may work on similar timeframes.
+Because brettanomyces may produce carbonation, but has much slower growth rates than saccharomyces, it is likely that the slow months-to-years carbonation that builds in lazy lambic is due to the action of brett which may work on similar time frames.
 It is possible, though less likely, that more complex sugars are being slowly broken down into more simple sugars which saccharomyces may then consume. Some bacteria may excrete simple sugars in the presence of more complex sugars, or may simply synthesize them as a storage compound which they release upon lysing[REF]. Enzymes released by brett or other organisms during lysis may also break down complex sugars [REF]. As priming sugar may re-start saccharomyces fermentation in the bottle [REF], it would stand to reason that the slow re-introduction of simple sugars either by their synthesis or by the cleaving of sugar monomers off of higher-order carbohydrates would lead to carbonation by saccharomyces fermentation with the former cleaving step being rate-limiting.
-In some rare cases, intentionally-still lambic has been reported to have carbonated after years of ageing [REF]. Reasons for this are also unknown, but are likely similar to how lazy lambic carbonates over long timeframes.
+In some rare cases, intentionally-still lambic has been reported to have carbonated after years of ageing [REF]. Reasons for this are also unknown, but are likely similar to how lazy lambic carbonates over long time frames.