[RandallFlagg]

I’ve been working at Coors in Golden, CO for the last 22 years making the malt, not brewing the beer. However, I did find this article that may answer your questions:

https://www.cacgas.com.au/blog/co2-carbon-dioxide-and-beer-brewing#:~:text=The%20gas%20gives%20a%20refreshing,distinct%20volumes%20of%20CO2%20required.

I’m guessing that they add CO2 because of this:

“Another method, faster and more efficient, and normally used in big breweries – it is better for high production – is also accessible for home brewers. This alternate method, called forced carbonation, is to add the CO2 into the beer. The CO2 is added to the beer using a cylinder of compressed gas. Pressure gauges, hoses, connectors, and regulators are required when putting CO2 into the beer when using pressurized cylinders. In this way the brewer has more control over the volume of CO2 inside the beer and the beer is ready to be consumed in approximately two days.”

Just my $0.02

[MRadtke]

That sounds right. I sometimes make my own homebrew, and it takes at least a month of conditioning after bottling before the beer is properly carbonated.

[HYPOCRACY]

Just inject the beer with nitrous oxide. That will make it way better.

[mad_as_he$$]

Thank you for watching over the malt that goes into my favorite mass produced beer.

[ifinnegan]

Thanks.

[brewer1516]

I’m a homebrewer. Most of my beers are kegged and force carbonated, though I’ll occasionally bottle and carbonate naturally. Force carbonation provides more control over the finished product.

[Freedom4US]

Homebrewers don’t want to mess with bottle carbonation either. It adds considerable expense, but by racking to a Keg, and force carbonating, they are ready to go much sooner.

Typically a 5 gallon batch needs 40 or 50 bottles and usually makes a bit of a mess no matter how careful. Bottles need to be cleaned and sanitized, stored correctly, caps, etc. Old soda kegs and sankeys are in demand, etc.