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 ~~range~~ of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[CraftBeerPDF, PrinciplesOfBrewingScience,GuinardLambic]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

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 bandb of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[CraftBeerPDF, PrinciplesOfBrewingScience,GuinardLambic]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO2 can escape from a bottle, particularly over long timescales where the cork may become compromised.

==Overview==

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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.

~~Labic~~ ranges from still lambic with 0 volumes of CO2 (0 molar) to upwards of 5 volumes of CO2 (0.2 molar) in the case of some highly-carbonated guezes [REF].

Lambic ranges from still lambic with 0 volumes of CO2 (0 molar) to upwards of 5 volumes of CO2 (0.2 molar) in the case of some highly-carbonated guezes [REF].

Measurements of carbonation in lambic are shown below along with selected other styles and carbonated beverages for comparison:

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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 range of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[CraftBeerPDF, PrinciplesOfBrewingScience,GuinardLambic]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO<sub>2</sub> can escape from a bottle, particularly over long timescales where the cork may become compromised.
+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 bandb of concentrations, lambics span the range from entirely still to some of the most carbonated beers brewed anywhere in the world[CraftBeerPDF, PrinciplesOfBrewingScience,GuinardLambic]. Further, unusual carbonation states, such as the "Loerik" or "Lazy" and "Doesjel" or "snoozer" guezes (examples from [[Cantillon_Loerik|Cantillon]], [[Lindemans_Loerik|Lindemans]], and two from 3 Fonteinen, [[3_Fonteinen_Doesjel|1]] [[3_Fonteinen_Golden_Doesjel|2]]) that fail to carbonate as normal, are often highly sought-after experiences, and some otherwise-still lambics may carbonate over long years of ageing. Carbonation may also decrease as CO<sub>2</sub> can escape from a bottle, particularly over long timescales where the cork may become compromised.
 ==Overview==
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 Measurements of carbonation can be reported in volumes of CO<sub>2</sub> dissolved in the beer. By dividing both by the volume of the liquid, we arrive at a dimensionless number called "volumes of CO<sub>2</sub>". 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 CO<sub>2</sub>". As the molar volume of CO<sub>2</sub> at CTP is 0.043 mol/l [NIST WEBBOOK], we can convert from "volumes of CO<sub>2</sub>" to molarity by multiplying the former by 0.043. Note that this measures the volume of CO<sub>2</sub> applied, and thus the total carbon in the system irrespective of whether it's in the form of aqueous CO<sub>2</sub>, carbonic acid, or any of its deprotonations.
-Labic ranges from still lambic with 0 volumes of CO<sub>2</sub> (0 molar) to upwards of 5 volumes of CO<sub>2</sub> (0.2 molar) in the case of some highly-carbonated guezes [REF].
+Lambic ranges from still lambic with 0 volumes of CO<sub>2</sub> (0 molar) to upwards of 5 volumes of CO<sub>2</sub> (0.2 molar) in the case of some highly-carbonated guezes [REF].
 Measurements of carbonation in lambic are shown below along with selected other styles and carbonated beverages for comparison: