Changes

The above tables show a significant decrease over the first 5 years, and then a gradual decrease over the decades. As the pressure decreases inside the bottle, the rate of CO² loss slows down. This data may or may not accurately reflect highly carbonated sour beer. Other factors in sour beer that do not apply to sparkling wine and Champagne include living ''Brettanomyces'' which could continue to slowly release CO² by fermenting long chain sugars, although this could also be an insignificant amount if the beer was aged for a long time before packaging (see [[Packaging#Final_Gravity|Final Gravity]]). Similar studies in beer have not been published as far as we know.