What is the main difference between force carbonation and natural carbonation of beer?

The main difference between force carbonation and natural carbonation of beer lies in the method of carbon dioxide infusion rather than in the level of dissolved CO2, the taste profile, or the duration of carbonation.

Force carbonation involves chilling the beer and then infusing it with CO2 under pressure, allowing for a quick and controlled increase in carbonation levels. This method permits brewers to achieve precise levels of carbonation in a relatively short time frame and is often used in draft systems or when quicker turnaround times are essential.

On the other hand, natural carbonation occurs through a fermentation process, where yeast consumes sugars and produces CO2 as a byproduct. This method often contributes to the complexity of the flavor profile, as the CO2 produced naturally can result in a softer and more integrated mouthfeel. However, it typically takes longer for the carbonation to develop to desired levels due to the time required for yeast activity.

While there could be minimal variances in the final level of dissolved CO2 depending on the methods used, the fundamental distinction is rooted in how the CO2 is introduced into the beer during the carbonation process.