Ever poured a soda at high altitude only to find it comes out flat or worse, foamy and all over the floor? If you operate a beverage business in a place like Denver, Salt Lake City, or even certain parts of California, you’ve probably seen it firsthand. Altitude messes with your beverage CO₂ system and not in a good way.
But don’t worry, you don’t need a PhD in physics to fix it. In this article, we’re breaking down everything you need to know about how altitude affects your beverage CO₂ system and what you can do to stay ahead of the problem.
A beverage CO₂ system is what powers your fizzy drinks. It pushes soda through lines, adds that satisfying sparkle, and even helps with pouring beer or nitro cold brew. Think of it as the heartbeat of your beverage setup.
CO₂ gives soda, beer, and even sparkling water their signature bubbles. Without it, drinks taste flat and lifeless. The right amount of CO₂ = happy customers.
CO₂ tanks pressurize the liquid in your kegs or soda bags. That pressure forces the liquid up and out through your tap. But pressure isn’t a one-size-fits-all situation, it depends a lot on where you are.
Altitude just means how high you are above sea level. The higher you go, the thinner the air. Simple, right?
At sea level, atmospheric pressure is about 14.7 psi. But head up a few thousand feet and it drops. That drop in pressure is where things get tricky for CO₂ systems.
Lower atmospheric pressure means CO₂ escapes more easily from liquids. That means your perfectly carbonated drink at sea level could fall flat—literally—up in the mountains.
Remember high school science? Boyle’s Law says pressure and volume are inversely related. Henry’s Law? It tells us gas dissolves better under higher pressure. Together, they explain why CO₂ doesn’t behave the same at 7,000 feet as it does at sea level.
Less pressure = less CO₂ stays dissolved. So, when pressure drops at altitude, your drink starts “degassing” faster.
Every drink has a sweet spot for carbonation, usually around 2.5 to 2.7 volumes of CO₂. But to achieve that, the pressure needs to be adjusted based on your altitude.
At high altitude, you may notice drinks taste flat or don’t hold fizz for long. That’s because the CO₂ escapes the drink faster.
The drop in air pressure means your standard CO₂ settings don’t cut it. You need more CO₂ pressure to keep the same carbonation.
CO₂ tanks themselves can show lower readings at higher altitudes, not because they’re empty, but because the ambient pressure is lower.
If your pressure’s too high trying to compensate, you’ll get foam. If it’s too low, flat drinks. It’s a balancing act.
At over 5,000 feet, Denver restaurants often deal with excessive foam or flat soda until they recalibrate. Even national chains tweak their systems for elevation.
Breweries love CO₂, but at altitude, they have to condition beer differently or risk flavor and foam issues.
Nitro cold brew, which relies on gas infusion, also struggles at altitude. Without enough pressure adjustment, it just doesn’t pour right.
Most systems need a 2–4 psi bump for every 2,000 feet of elevation. But this varies by drink type.
Not all regulators are created equal. High-altitude locations need adjustable, high-quality regulators to maintain consistent pressure.
Weekly pressure checks become essential at elevation. Keep a log and look for patterns.
Many equipment providers include charts showing ideal pressures by altitude. Keep one handy.
Online calculators let you plug in your altitude and drink type to get a precise psi recommendation.
Still having issues? Your beverage equipment supplier or CO₂ provider likely has a tech who can visit and make adjustments.
Higher altitudes = more pressure variation = more wear. Check those lines, gaskets, and connectors.
Use pressure stabilizers or backup tanks to avoid fluctuations during service.
Your team should know how to spot foam issues, check gauges, and respond quickly.
They absolutely don’t. Altitude changes the rules.
This mindset leads to wasted product and unhappy customers. Regular tweaks = smooth service.
Being in the mountains means you lose more CO₂ through natural degassing unless you adjust for it.
Flat or foamy drinks mean remakes and those add up fast.
No one wants to pay for a craft soda or a nitro coffee that’s anything less than perfect.
From replacing tanks more often to losing regulars, the price of inaction is steep.
Figure out your elevation and what adjustments you need.
They know the terrain and usually have experience solving these exact issues.
Arm your crew with the knowledge they need to pour a perfect drink, no matter the altitude.
Altitude isn’t just something pilots worry about, it’s a big deal for beverage service. Whether you’re serving soda in a ski town or brewing beer in a mountain village, your CO₂ system needs to be altitude-aware. The good news? A few simple adjustments can keep your drinks bubbly, your customers happy, and your equipment running smoothly.
1. How do I know if altitude is affecting my CO₂ system?
Look out for flat drinks, excessive foam, or inconsistent pours. If you’ve ruled out equipment issues, altitude is likely the culprit.
2. Can I use the same CO₂ tank pressure settings at all elevations?
Nope! Higher altitudes need higher pressure to maintain the same carbonation levels.
3. Is altitude only a concern for very high places?
Even 2,000–3,000 feet can start to show effects. If you’re not at sea level, it’s worth looking into.
4. What drinks are most affected by altitude-related CO₂ issues?
Sodas, sparkling water, nitro cold brew, and beer are all sensitive to pressure changes.
5. Who should I call if I need help adjusting my system for altitude?
Start with your CO₂ supplier or beverage equipment provider. They’ve likely dealt with this before and can get you sorted fast.