What is the typical volume of CO2 for kegs?

In the context of kegged beer, carbonation levels are expressed in volumes of CO2, indicating how many times the volume of the beer is equivalent to the volume of carbon dioxide dissolved in it. The range of 2.5 to 2.7 volumes of CO2 is typical for many styles of beer that are commonly served from kegs, such as ales and lagers.

This level of carbonation strikes a balance that enhances the beer’s mouthfeel and aroma without overwhelming the palate or leading to excessive foaming when poured. This carbonation level is particularly suited for maintaining the freshness and quality of the beer during storage and serving.

Other options typically represent values too high or too low for most kegged beers. For instance, higher volumes like 3.0 to 3.2 or 3.5 to 3.7 would be more characteristic of certain styles such as highly carbonated Belgian ales or some wheat beers—but these are less common for standard keg serving conditions. Lower carbonation levels, such as 2.0 to 2.2, can lead to a flatter beer, which is typically less desirable in this context. Thus, 2.5 to 2.7 volumes offers the most widely accepted and versatile carbonation level