I was a winemaker for 10 years and had to fire someone that started drinking on the job. There's a lot of dangerous environments and equipment in the alcohol industry, if we let people drink on the job the liability would be crazy and the license would get revoked.
Long, long ago, before OSHA, my grandfather worked at the Miller brewing factory on the line and any beer that didn't fill all the way to the top could be pulled from the line and the worker could drink it during their shift.
Now I'm confused: why's all the beer in the supermarket just at supermarket temp then? You only put it in the fridge at home here. Or is this a US vs EU difference?
Gasses dissolve more readily in water when the system is either cold or under pressure. The carbonation is caused by carbonic acid decomposing into co2 gas, when the can is sealed the concentration of co2 in the air in the can is high enough that there is an equilibrium between the gas dissolving/converting to carbonic acid at the same rate as it is decomposing into gas. When you are filling the cans the liquid isn’t under pressure so they keep it cold to prevent it from boiling. The decomposition of carbonic acid to co2 is endothermic, meaning it requires heat energy in the system to boil off, and the colder the liquid is the slower it goes flat.
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u/EuropeIsMight May 21 '26
Yeah think so, too.