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CO2 Recapture – Cashing in on the Byproducts of Fermentation
by Josh Amaris
In the fermentation process, yeast feeds on sugars to produce carbon dioxide and alcohol. Typical package brewery operations allow this CO2 to escape, which is problematic for several reasons. Since breweries have to purchase CO2 for carbonating beer before bottling, the fact that this naturally-created CO2 eventually finds its way into the atmosphere does not add up financially. It also contributes to the brewery’s overall CO2 emissions. HMM, is there a better way???
Yes: by recapturing CO2 from the fermentation process, a brewery can reduce its C02 purchasing and decrease its emissions.
C02 Recovery – Preventing Waste and Protecting Your Final Product
A CO2 Recovery plant captures the CO2 created during the fermentation process. Current CO2 recovery systems are also able to purify the CO2 – a crucial step in ensuring that nothing beyond CO2 is transferred to the finished beer. This prevents any deleterious effect on the taste of the beer. The brewery also enjoys lower operational costs while decreasing its carbon footprint.
In a survey of sustainable brewing techniques, BlueMap Inc. found C02 recovery to be one the easiest ways for breweries to simultaneously cut costs and shrink their carbon footprint – benefits this author will raise a glass to.
BlueMap Inc. is a business sustainability consulting firm based in San Francisco, California. To learn more about BlueMap Inc., visit www.bluemapinc.com or contact Oren Jaffe, Director of Sustainability Consulting, at oren@bluemapinc.com.
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