Blog Category - General Info

Tri-State Carbonation's President Michael Taylor addresses the current CO2 shortage and how Tri-State Carbonation is balancing customer demand with the current supply issue.

The Smarter, Safer, and More Cost-Effective Choice for Beverage Freshness

As summer crowds surge across the Northeast, bars and restaurants face one critical challenge: keeping beverages perfectly fresh, consistently carbonated, and flowing without interruption.

From ice-cold draft beer to crisp fountain sodas and sparkling cocktails, carbon dioxide (CO₂) is the invisible force behind every refreshing sip. But how you source your CO₂ matters more than ever during peak season.

When it comes to enjoying our favorite beverages, we often think of flavor, aroma, and presentation. However, there's a hidden hero that plays a crucial role in enhancing our drinking experience: low pressure CO2.

Are you looking to create the perfect blend? Whether you're a coffee shop owner, a bartender, or a soft drink enthusiast, understanding the science behind blended beverage gas systems can take your creations to the next level. In this post, we will dive deep into the intricacies of these gas systems and how they can enhance the taste, texture, and overall experience of your beverages.

Have you ever wondered what makes nitrogen-infused drinks so undeniably appealing? With their cascading bubbles and smooth texture, these beverages have taken the food and beverage world by storm. But what exactly is the science behind their irresistible charm?

The secret behind the allure of nitro drinks lies in the gas itself. Nitrogen bubbles are smaller than carbon dioxide bubbles, resulting in a smoother and creamier texture. Additionally, the release of nitrogen gas creates a visually captivating display, reminiscent of a cascading waterfall.

Understanding the science behind carbonation unveils the secrets to achieving the ideal effervescence in beverages. From the carbonation process to the impact of temperature and pressure, we'll unravel it all. Get ready to discover how manufacturers strike the perfect balance between bubbles and liquid in order to deliver the refreshing experience you crave.

Take a trip back to high school biology class and you might remember the part about plants absorbing carbon dioxide and releasing oxygen. According to Columbia University "Plants use sunlight, carbon dioxide from the atmosphere, and water for photosynthesis to produce oxygen and carbohydrates that plants use for energy and growth. Rising levels of CO2 in the atmosphere drive an increase in plant photosynthesis—an effect known as the carbon fertilization effect."

From carbonation to foam stability - find out how CO2 affects the flavor and quality of beer production. Your next pint has never tasted better!

An update to keep you informed of the difficulties we’re all facing currently with CO2.

In an article published in the Beverage Industry, Barbara Harfmann examines the craft beer industry's attempt at rebounding from 2020.

Whether you're starting a new business that requires high quality CO2 or you have an existing use for carbon dioxide, it's worth your time to give Tri-State Carbonation a try. We offer complete, quality-driven carbonation solutions for the restaurant and beverage-dispensing industries supplying & servicing compressed gas customers for over 35 years.

The impact of the 2020 pandemic on the craft beverage industry will undoubtly be felt for quite a while. Adapting to the changes will allow those smart entrpreneurs to take advantage of new trends.

It doesn’t matter if your business is located in the Morristown, Madison, Whippany, Florham Park or any part of Morris County, Tri-State Carbonation Service is your dependable, honest bulk CO2 supplier.

It doesn’t matter if your business is located in the Albany, Saugerties, Kingston, Poughkeepsie or any part of the Hudson River Valley, Tri-State Carbonation Service is your dependable, honest bulk CO2 supplier.

Tri-State Carbonation Service, Combined Energy Services and AllGas Welding Supply are excited to announce the opening of a new location at 155 Route 303 in West Nyack New York. Tri-State Carbonation Service (TCS) offers complete, quality-driven carbonation solutions for the restaurant and beverage dispensing industries. Supplying and servicing compressed gas customers for over 35 years, TCS provides a hassle-free affordable alternative to high pressure cylinder tanks through bulk tank systems. Our bulk tank systems provide a continuous reliable supply of CO2, and automatic deliveries, will help minimize waste and maximize profit.

How COVID-19’s quarantine affected the CO2 shortage

We have seen numerous photos of the positive effect that the quarantine had on the environment. From night skies being brighter to waterways becoming clearer. The fact that less vehicles on the road benefited Mother Nature is hard to dispute.

It doesn’t matter if your business is located in the Bronx, Brooklyn, Manhattan, Queens or Staten Island, Tri-State Carbonation Service is your dependable, honest bulk CO2 supplier.

The short answer is that carbon dioxide gives drinks their fizz factor. Beverages, especially cold ones, have a certain amount of carbon dioxide gas dissolved in them. When the gaseous carbon dioxide mixes with water, it undergoes a chemical reaction to produce aqueous carbonic acid.

It is the carbonic acid that imparts the acidic flavor and a sweet sensation in your mouth. Without it, almost every soft drink tastes too bland – or ‘flat’ – as many call it. Have you ever gotten a soft drink from a restaurant that doesn’t have its beverage dispensing system balanced correctly? The taste of the resulting beverage is off putting to say the least.

However, what is so special about carbon dioxide that it is used in these cold drinks? Why don’t manufacturers use some other gas?

There are many reasons why carbon dioxide is the top choice as an additive in cold beverages. Let’s take a look at a few of them:

Solubility

Perhaps the most important factor when it comes to mixing any gas with a liquid. Carbon dioxide is highly soluble in water; in fact, it is the most soluble of the common, non-toxic gases. Consider this… around 1.5 liters of carbon dioxide can be dissolved in 1 liter of water at normal atmospheric pressure.

Other common gases either don’t mix as well with water (e.g., helium, hydrogen), and if they do, they are usually toxic (e.g., hydrogen sulfide, ammonia, sulfur dioxide). Other gases are used in certain beverages, such as nitrogen, which gives beers such as Guinness its velvety mouth feel and dense foam head.

Stability

The reason carbon dioxide dissolves so well in water is that it reacts and forms carbonic acid, which is the primary cause behind the ‘fizz’. This fizz doesn’t just look cool, but also tastes good and has an oddly pleasant sound.

Carbon dioxide has no color and is flavorless. On its own, it is nothing much to write home about. On the other hand, the carbonic acid created during the carbonation process is what creates the fun fizz you love – and that tingly sensation. The colder the beverage and the tighter it is sealed, the fizzier your drink will be. So, when there is excess carbon dioxide, it will stay in the water until the pressure is released, the carbon dioxide escapes, and the beverage goes flat.

Carbonation also occurs naturally. This is true of naturally carbonated mineral water that absorbs the carbon dioxide from the ground. Carbonation can also be man-made, created during a process in which yeast and sugar combined to create alcohol as in homemade beer.

Cost

As mentioned earlier, there are a few of other gases that could serve as an alternative to carbon dioxide gas, but they are usually a bit too expensive for a casual drinker. Furthermore, carbon dioxide is readily available, so that also helps to bring down the cost.

Preservation

You could oxygen instead of carbon dioxide, provided you are okay with all your drinks becoming undrinkable. Oxygen causes food and beverages to go bad, so you cannot use oxygen as an additive for preservation. Whereas, carbon dioxide does a great job preserving drinks for a long, long time.

Reference: Science ABC, (2019, December 4) Carbon Dioxide in Drinks: Why Is Carbon Dioxide Mixed in Cold Drinks & Beverages (https://www.scienceabc.com/eyeopeners/why-is-carbon-dioxide-mixed-in-cold-drinks-and-beverages.html)

Carbon Dioxide + Nitrogen = Beer Gas

There are only two types of gas that are used in beverage systems – carbon dioxide (CO2) and nitrogen (N2). Some might argue that there is a third called beer gas – a blend of carbon dioxide and nitrogen.

The most used gas – carbon dioxide. From carbonating soda to sparkling water to pushing beer for draught systems, CO2 does it all and it’s always used in beer systems when serving draught beer

All beer is carbonated. CO2 provides two purposes:

1. it helps push the beer out of the keg and,
2. in the headspace of the keg or the serving tank, it helps maintain proper carbonation levels.

Just keep in mind that carbon dioxide is very soluble in liquid. That whatever beverage you serve under carbon dioxide pressure, it will eventually carbonate and you will get a sparkling water, soda, tea, coffee. The purity level of the carbon dioxide is also very important. Tri-State Carbonation Service only sells beverage grade CO2. This ensures that with properly balanced equipment, the beverage you serve is how it was intended.

Now for Nitrogen (N2). Nitrogen is a gas that is very insoluble compared to carbon dioxide. That means it is hard to get a liquid to absorb the Nitrogen. Typically, you use nitrogen for one of three purposes:

1. to allow high pressure when dispensing the beverage through something that’s restricted like a beer tap;
2. to allow enough gas pressure or a high pressure to push the liquid over a very long length of beer line; or
3. to serve nitrogenated beverages like Guinness.

Sometimes beer lines run up to 120 feet from the keg room to the bar. This is where nitrogen would be used in combination with carbon dioxide to push the beer. To do that without losing carbonation or over carbonating the beer, nitrogen is generally mixed or blended with carbon dioxide. This is considered beer gas, you’re third gas. The carbon dioxide-nitrogen blend or mix is what allows the beer to travel over great lengths. This “beer gas” also allows kegs to be connected to a draught system under higher pressure without over carbonating.

The correct blend (or mix) keeps the beer at the correct carbonation level throughout the whole keg, no matter how long it is on tap.

Blended or Mixed Gas will:

• Keep a “nitro” beer properly carbonated and nitrogenated
• Keep beers properly carbonated, no matter how long they are on tap
• Prevent beers from going flat
• Reduce foaming problems due to temperature fluctuations.

Blended or Mixed Gas will not:

• Give your beer the creamy head of a “Guinness”
• Fix Beer that is already over-carbonated
• Eliminate all foaming in poorly designed, balanced or maintained dispense systems

Nitrogenated beers like Guinness require 25% CO2 / 75% Nitrogen whereas all other regularly carbonated beers will require 60% CO2 / 40% Nitrogen and in some cases 70/30 CO2 to nitrogen.  These last 2 blends cannot be achieved stable over any period of time pre-mixed in a cylinder which is why blending the gases on-site as they are delivered to the keg is more effective and reduces waste. 

You can also get more out of your nitrogen with a nitrogen generator. Nitrogen generators basically just take the ambient air and produce highly purified Nitrogen. They can also be used for your draught system but also a nitro-coffee station.

All beers have CO2 dissolved into them. Nitrogenated beer has N2 dissolved into it also. To properly serve nitrogenated (nitro) beers mixed gas must be used.

 Want more information or to speak with one of our experienced sales team members? Complete the form below and we’ll reach out.

Controlling your pool’s pH with Carbon Dioxide (CO2)

There’s nothing quite like having a swimming pool in your back yard on a hot summer day. Kids laughing and splashing the afternoon away. Kicking back after work on a float letting your cares disappear.

That is until you decide to test the water! Sometimes it’s like being a mad scientist trying to balance your pool water. pH is too high, chlorine is too low, total alkalinity out of whack – where does it end? Water balance is the relationship of the different pool chemical measurements combined in the water.

The causes for out of balance pool water are varied: too much rain, pollen, too many swimmers and the list goes on. One of the toughest measures to balance correctly is pH because the ideal range is so small 7.4 – 7.6.

What difference does pH make? Well, the pH scale runs from 0 – 14, 7 being considered neutral. Anything under 7 and the water is acidic. This means the water irritates your eyes and nose as well as leaving your skin dry and itchy.

High pH levels – anything above 7.8 creates an alkaline level. This means the chlorine your putting in your pool for sanitation is less effective. You typically notice cloudy water when pH rises. The most common way to lower pH is with liquid muriatic acid, also know as hydrochloric acid. You may also use powdered sodium bisulfate (dry acid).

If you’d rather not mess with acids, then the easy way to keep your pool’s pH where it should be is with a CO2 injector. Hayward makes a model for both commercial and residential use. This system complements your automatic control system by providing hands-free operation and eliminates the need for acid feed pumps. These systems can also be combined with a liquid chlorine application from Wechsler Pool.

Learn more about the use of CO2 to balance your pool by visiting our website or reaching out to our team by completing the form below.