The Science of Fizz: How the DRINKPOD Fizzpod Unlocked Carbonation for Any Drink

It began, as many great discoveries do, with a curious mind in a brewery. In 1767, the English chemist Joseph Priestley found himself fascinated by the gas that hovered invisibly over the enormous fermenting vats. By suspending a bowl of water above the bubbling brew, he discovered he could infuse the liquid with this “fixed air,” giving it a pleasant, tangy effervescence. He had, in essence, invented carbonated water.

For two centuries, this magical process evolved. It fueled the golden age of the American soda fountain, and eventually, it was miniaturized into appliances for the home. Yet, for all that progress, a stubborn, unbreachable wall remained. From the earliest siphons to modern machines, the cardinal rule was etched in stone: Water Only. To attempt to carbonate juice, wine, or tea was to invite a sticky, volcanic eruption. What fundamental law of physics held our liquid creativity hostage for so long, and what kind of engineering would it take to finally break free?

The Unruly Nature of a Sugary Bubble

The challenge lies not in getting the gas in, but in controlling its chaotic escape. The process is governed by a principle known as Henry’s Law, which states that the amount of gas dissolved in a liquid is proportional to the pressure of that gas above it. A soda maker works by creating a high-pressure CO₂ environment, forcing the gas into the water. When you release the pressure, the gas rushes out, forming the bubbles we love.

With pure water, this process is clean and predictable. But introduce the complex chemistry of juice or wine, and you invite a tempest into the bottle. The primary culprits are nucleation sites. Think of CO₂ molecules as a crowd looking for a place to gather. In pure water, there are few gathering spots, so they form bubbles reluctantly. But in juice, every microscopic particle of sugar, pulp, or mineral is a pre-made meeting point. A sudden blast of CO₂ is like shouting “Fire!” in a crowded theater—instant, widespread panic and explosive foaming.

Compounding this is the liquid’s viscosity and lower surface tension. The thicker fluid and natural compounds in juice act like armor for the newly formed bubbles, making them more stable and preventing them from popping quickly. The result is a rapidly rising, persistent foam that standard machines, with their simple, one-shot injection and rapid pressure release, are utterly powerless to contain.

Engineering the Calm: Taming the Liquid Tempest

To carbonate anything, you don’t fight the physics—you must outsmart it. This is the engineering philosophy embodied in the DRINKPOD Fizzpod. Rather than treating all liquids like water, its design acknowledges their unruly nature and coaxes them into accepting carbonation. It achieves this through a pair of clever mechanical innovations.

The first is what the company calls a “Split Injection Pipe.” Imagine the difference between putting out a small fire with a high-pressure firehose versus a gentle sprinkler. The firehose blast would send embers flying everywhere, creating a bigger mess. The sprinkler gently dampens the area. Similarly, this system likely avoids a single, violent jet of CO₂, instead infusing the gas more diffusely and gently. This minimizes the initial shock to the liquid, preventing the instantaneous, explosive nucleation that causes so many failed experiments.

Even more critical is the “2-Step Gas Relief” system. This feature addresses the most dangerous moment: depressurization. It’s best understood through an analogy from deep-sea diving. A diver who ascends to the surface too quickly gets “the bends”—a painful and dangerous condition caused by dissolved nitrogen rushing out of their bloodstream too fast. To prevent this, they ascend slowly, making stops to allow the gas to release from their body gradually and safely.

The Fizzpod applies the same principle to its bottles. After carbonation, it doesn’t just vent all the pressure at once. It first performs a slow, partial release, allowing the most volatile, over-saturated gas to escape in a controlled manner, letting the foam settle. Only after the internal environment has stabilized does it fully release the remaining pressure. It’s a beautifully simple, purely mechanical solution to a complex fluid dynamics problem.

From Blueprint to Countertop: Design in the Real World

The intelligence of the design extends to its physical form. The transparent bottles are crafted from PET (Polyethylene Terephthalate), a remarkable polymer chosen for its trifecta of properties: clarity, durability, and a high strength-to-weight ratio, making it the perfect material to serve as both a viewing window and a reliable pressure vessel.

Of course, engineering is always a game of trade-offs. Some users have noted that the bottles, at a reported 16 inches, are too tall to stand upright in a standard refrigerator door. While a valid practical point, this height is likely a deliberate choice, balancing the need for a generous liquid volume with the structural integrity required to withstand thousands of pressurization cycles without failure. It’s a reminder that every design decision has consequences, and clever users often find their own solutions, such as carbonating chilled liquids on demand.

Perhaps the most user-centric decision, however, was to ensure compatibility with standard 60L CO₂ cylinders. In an industry rife with proprietary cartridges, this commitment to an open standard is a refreshing nod to the consumer. It liberates users from being tethered to a single brand, allowing them to easily swap cylinders at countless major retailers across North America.

The Liberation of Your Liquid Imagination

For over 250 years, the joy of creating a bubbly beverage was chained to the purity of water. The barrier wasn’t a lack of desire, but a lack of understanding—or perhaps, a lack of will—to solve the messy physics of a sugary, pulpy liquid under pressure.

By applying elegant principles of fluid dynamics and controlled depressurization, the Fizzpod does more than just make soda. It dismantles that centuries-old wall. It transforms the user from a simple consumer of sparkling water into a true creator—a home mixologist, a kitchen scientist, a parent making healthy, fizzy fruit drinks for their kids. It finally delivers on Joseph Priestley’s initial spark of curiosity, placing a personal laboratory of liquid imagination right on your countertop.