A pub in California is pulling carbon dioxide from the air to carbonate pints. If the business model works, it could give the broader carbon-capture industry a boost.
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Beats having to use another source of co2 and letting all this be in the atmosphere anyway ig?
The dissolved oxygen has to leave the beer somehow to get the yeast to produce alcohol. You could use some energy-intensive process to remove the oxygen, but otherwise it naturally gets turned into the CO2 beer drinkers expect. And I doubt that energy-intensive process would be worth it in the end.
Though maybe the naturally present oxygen isn’t enough to make it as carbonated as consumers expect, and more air or CO2 is pumped in to make it more carbonated. In that case using captured CO2 instead of letting the yeast turn some more of the wheat into CO2 would make a difference.