What is one method brewers use to carbonate beer?

Carbonating beer through natural carbonation involves the addition of a fermentable sugar to the beer before it is sealed in a container. This process allows residual yeast to consume the sugar, producing carbon dioxide as a byproduct, which dissolves into the beer and creates carbonation. This method is often preferred for its ability to enhance mouthfeel and achieve a smooth, well-integrated carbonation.

Natural carbonation is commonly used in bottle conditioning, where the yeast continues to work in the bottle, allowing for a deeper development of flavors and aromas. This contrasts with forced carbonation methods, where carbon dioxide is injected under pressure into the beer. Techniques such as cold crashing, hoppy additions, or high fermentation temperatures do not specifically contribute to the carbonation process, but rather influence other aspects of beer character, such as aroma, clarity, and overall fermentation performance.