{"id":3874,"date":"2023-06-03T16:32:34","date_gmt":"2023-06-03T14:32:34","guid":{"rendered":"https:\/\/www.co2news.sk\/?p=3874"},"modified":"2023-06-04T07:30:49","modified_gmt":"2023-06-04T05:30:49","slug":"breweries-are-starting-to-capture-carbon-from-beer","status":"publish","type":"post","link":"https:\/\/www.co2news.sk\/en\/2023\/06\/03\/breweries-are-starting-to-capture-carbon-from-beer\/","title":{"rendered":"Breweries are starting to capture carbon \u2014 from beer"},"content":{"rendered":"<div class=\"article-body grid-center grid-body\" data-qa=\"article-body\">\n<p class=\"wpds-c-cYdRxM wpds-c-cYdRxM-iPJLV-css overrideStyles font-copy\" dir=\"null\" data-testid=\"drop-cap-letter\" data-el=\"text\">The fresh, doughy aroma around the conical fermentation tanks at Austin Beerworks is a sign that trillions of yeasts are turning the sweet, hoppy liquid inside into beer. But there&#039;s another byproduct: carbon dioxide. Fermentation releases CO2 as yeast breaks down sugar into alcohol. In most wineries and breweries, it is released into the atmosphere. However, a growing number of craft breweries are beginning to collect this gas, not only reducing CO2 emissions \u2013 albeit by tiny amounts \u2013 but also reusing it to produce beer&#039;s characteristic white foam. Until recently, Austin Beerworks cellar manager Clinton Mack had to load carbon dioxide in tanks 10,000 pounds at a time. But now it uses techniques developed by NASA to capture naturally produced CO2 and dissolve the molecules into its drinks. <em>(Charlie Scudder&#039;s)<\/em><\/p>\n<p dir=\"null\" data-testid=\"drop-cap-letter\" data-el=\"text\"><em><strong>&quot;by clicking on the title of the article, you will be redirected to the entire article&quot;<\/strong><\/em><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The fresh, doughy aroma around the conical fermentation tanks at Austin Beerworks is a sign that trillions of yeast are turning the sweet, hoppy liquid inside into beer. But there\u2019s another byproduct: carbon dioxide. Fermentation releases CO2 as the yeast breaks down sugar into alcohol. At most wineries and breweries, it\u2019s released into the atmosphere. But a growing number of craft breweries [\u2026]<\/p>","protected":false},"author":7,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4,1],"tags":[],"class_list":["post-3874","post","type-post","status-publish","format-standard","hentry","category-klimaticka-zmena","category-znizovanie_co2_cdr_ccs_ccu_dac"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/posts\/3874","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/comments?post=3874"}],"version-history":[{"count":0,"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/posts\/3874\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/media?parent=3874"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/categories?post=3874"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.co2news.sk\/en\/wp-json\/wp\/v2\/tags?post=3874"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}