Extra CO2 shouldn't be necessary as the product of yeast consuming sugar is alcohol and CO2, so the process of fermentation should provide enough fizz on its own. Maybe the large industrial beer plants add CO2 (not sure why... to speed up the process?), but I don't think the smaller breweries tend to do this, so if you support your local craft brewery it shouldn't be a problem. IMHO.
beer

Last edited by ChryCoGuy; 09/17/22 07:47 PM.