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    Das weltweit erste Bier, das mit aus der Luft gewonnenem CO2 hergestellt wird, kommt in Kalifornien auf den Markt


    Das weltweit erste Bier, das mit aus der Luft gewonnenem CO2 hergestellt wird, kommt in Kalifornien auf den Markt

    https://interestingengineering.com/innovation/first-beer-carbonated-with-air-captured-co2

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    7 Kommentare

    1. sksarkpoes3 on

      A California craft brewery has launched what it claims is the world’s first beer carbonated with carbon dioxide captured directly from the air, marking a shift in how a critical industrial input can be sourced

      Aircapture, a company focused on direct air capture (DAC), partnered with Almanac Beer Co. to debut Flow – Clean Air Edition (Flow – CAE).

      The system sits inside Almanac’s brewery in Alameda, California. It pulls CO₂ from ambient air and refines it to beverage-grade quality before feeding it into the brewing process.

    3. DillDoughzer on

      Aren’t most beers carbonated naturally during fermentation? Kegs are pressurized with co2 when they are tapped but this is weird to me. Is it just a tank of co2 that they’ve “captured”?

    4. somethin_brewin on

      An interesting proof of concept for the technology, but just the process of fermenting a beer creates an order of magnitude more CO2 than is needed for carbonating. Way more ecological to just capture that CO2 and use it to carbonate instead. People have been doing that for centuries.

    6. ChornobylChili on

      Ask not what your Country can do for You, but what You can do for your Country

    7. Mlakeside on

      This seems a kind of a pointless invention that would have a much better solution available. TBH, this sounds a lot like green-washing.

      Yeast produces CO2 as a by-product of fermentation. In fact, fermentation produces **much** more CO2 than is necessary to carbonate beer. Thus this current solution produces more CO2 than it captures. Instead, we could capture the CO2 released during fermentation and use that to carbonate the beer. The excess could be in turn used to carbonate other products like sodas, that don’t produce their own CO2.

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