We all know that beer has CO2 But do you know why it's so intrical in the taste of your beer? Or why these tiny bubbles make beer better for tasting food then wine? It is the 'better living through chemistry' section today so I guess we're gonna have to delve into the murky depths of O Chem 101 to get a better idea of why beer is just so damn good!
CO2, our little friend carbon dioxide, is a strange bed fellow with H2O, who take up to 80% or more of that beer in your hand. Together the two form carbonic acid. As you take a drink of that beer the CO2 comes out of solution, creating bubbles in my mouth. These bubble are scrubbin' away at the particles in your mouth and gettin' your tongue all prepped and cleaned for your next bite so you can taste every morsel of the fine pizza in front of you.
Now you say, 'But the barley wine I had last night didn't have as much carbonation as the El Sol I have in front of me right now! What's up with that?' And I would say you are a fine scientist and completely correct! Craft brewers are very discerning about the amount of CO2 they put in their beers! Certain beers that have complex flavors and they need to linger so you can enjoy them all. Now there are other beers (these are the Voldemort of beers...we never speak their evil, evil names.), that over carbonate the beer to the degree where the CO2 is equal to the amount in champagne and you will never truly taste there beer (in this case that is a happy thing!!!).
So enjoy a beer with your meal! And when people ask tell them it's for the love of beer and science!
Cheers!
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