In the beer production and during the fermentation process, the yeast feeds on the wort which results in the production of CO2 and alcohol. This best practice focusses on the recovery of the CO2 generated during the beer production from the top of the fermentation tanks, the maturation vessels and the bright beer tanks.
The recovered CO2 can be scrubbed, purified and compressed for storage. It can later further used in other in-house processes such as carbonation and bottling.
This best practice is of potential interest to all brewers and it can be sized to adapt to all scales of beer production. Nevertheless, the application of this best practice may be limited in micro-breweries because of investment costs and the complexity of the system to recover the CO2 generated.