USAGE OF CARBON DI-OXIDE IN BEER MAKING

There are four main ingredients in beer namely barley, water, hops and yeast. In brewing, a process called the mash converts the starches in the malted barley into fermentable sugars. The next step in the beer brewing process is called the boil.

During fermentation process, yeast converts the glucose in the wort to ethyl alcohol and carbon dioxide gas and this giving the beer both its alcohol content and its carbonation. When the specific gravity has reached a predetermined level, addition of carbon dioxide is stopped. As the fermentation continues, production of Co₂ also continues. This is how the beer gets most of its carbonation, and the rest will be added manually later in the process. Extra needed quantities of carbon dioxide is added at the end. After that, the beer bottle is closed with cap.

Purging the beer bottle with Co₂ several times before it is filled is also taking place in the industry. The bottles are pressurized with Co₂ so that when the beer is forced into the bottles under pressure it doesn't foam up too much.

SICGIL supplies food grade Co₂ to the major breweries.

For any information / Co₂ requirements, contact :

SICGIL INDIA LIMITED
VI Floor, Dhun Building, # 84, (Old No. 827), Anna Salai, Chennai-600 002.
Phone : 91 - 044 - 2852 1644 / 2852 1467 / 2852 0657 / 2852 0870
Fax : 91 - 044 - 2852 1249, E-mail : corporate@sicgil.com, vijay@sicgil.com,

Contact Persons
V.N.Vijay Kumar		Mobile no:98402 53253
Ruqshad Dadabhoy

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