Other issues affecting the industry have been the shortage of carbon dioxide following the early stages of the energy crisis
My kneejerk reaction is that that’s probably self-solving. Like, you only need so much food-grade carbon dioxide, so you only have so many facilities capturing it from power plants or whatever rather than just dumping it into the atmosphere. Makes no sense to increase capture if there’s no demand. But if supply falls off, then it makes sense to capture from more sources of carbon dioxide.
googles
Huh. Apparently the brewing industry is actually a source of food-grade carbon dioxide, not a consumer.
We supply food grade carbon dioxide (CO2) , nitrogen (N2), and oxygen (O2) along with other gases authorised for foodstuffs as individual gases in cylinders under high pressure as well as liquids in insulated tanks for subsequent mixing at the packaging machine and premixed.
Carbon dioxide is taken from natural wells or captured as a by-product of fermentation processes (wine, beer) or ammonia production.
Well brewed beer shouldn’t need additional carbonation, it’s not a soft drink. They need it as they’re making shit beer at a massive mark up as “craft”.
My kneejerk reaction is that that’s probably self-solving. Like, you only need so much food-grade carbon dioxide, so you only have so many facilities capturing it from power plants or whatever rather than just dumping it into the atmosphere. Makes no sense to increase capture if there’s no demand. But if supply falls off, then it makes sense to capture from more sources of carbon dioxide.
googles
Huh. Apparently the brewing industry is actually a source of food-grade carbon dioxide, not a consumer.
https://www.linde-gas.com/en/products_and_supply/food_grade_gases/index.html
Well brewed beer shouldn’t need additional carbonation, it’s not a soft drink. They need it as they’re making shit beer at a massive mark up as “craft”.
It’s needed for purging tanks to avoid oxidation, pressurisation, moving it through lines etc, not necessarily carbonation.