Define "carbonation" in beer.

Carbonation in beer specifically refers to the presence of carbon dioxide (CO2), which is a natural byproduct of fermentation. When yeast consumes sugars, it produces alcohol and CO2. The carbonation level is crucial as it impacts the beer's mouthfeel and aroma. A well-carbonated beer typically feels refreshing and lively on the palate, while also enhancing the release of volatile aromatic compounds that contribute to the overall sensory experience.

This process not only provides a desired texture and effervescence but also plays a significant role in the beer's flavor profile. Proper carbonation helps to balance sweetness and bitterness, and can influence the perception of alcohol strength. Additionally, the aromas released by the bubbles contribute to the beer's olfactory appeal. Understanding the significance of carbonation is essential for appreciating how it can alter the overall enjoyment and character of the beer.