Date of Graduation


Document Type


Degree Name

Bachelor of Science in Biological Engineering

Degree Level



Biological and Agricultural Engineering


Osborn, G. Scott

Committee Member/Reader

Seo, Han-Seok

Committee Member/Second Reader

Le, Kieu


The traditional method for the carbonation of beer includes bubbling CO2 through a pressurized brite tank until the desired level of carbonation concentration is reached. The gas either dissolves in the liquid volume or passes through the beer into the gas headspace above the bulk volume of beer. The gas that passes through the liquid can strip the beer of flavors, and this undissolved gas is vented to the atmosphere. To reduce the gas lost to the atmosphere, the CO2 is dissolved into the beer slowly over a long period of time, which increases gas-use efficiency but sacrifices time. The CO2 lost to the atmosphere can also lead to increased costs and a higher carbon footprint for breweries. A carbonation invention prototype was created to address these issues; the invention aims to shorten carbonation time, reduce CO2 waste, and lessen flavor striping associated with the traditional method. The objective of this project is to analyze the economic differences between the traditional carbonation method and the method of the invention. The additional revenue requirements to make the method of the invention economically advantageous over the traditional method will also be determined. To compare the two methods, both methods will be scaled to a commercial size production of carbonating a 40-barrel brite tank in two hours. The rate of CO2 delivered vs the rate ofCO2 absorbed for the two methods will be calculated based on the development of a model adapted from Simple Model for CO2 Absorption in a Bubbling Water Column (Martínez and Casas, 2012). The prototype of the invention will also be scaled-up to a commercial size so that an accurate economic comparison between the two methods can be conducted.


Biological Engineering, Craft Brewing, Carbonation, Food Science