Belgium-based AB Inbev, the world’s largest beer brewing company, has created a new low-carbon method for adding bubbles to beer. The technique, which is expected to reduce the company’s CO2 emissions by 5 percent, involves heating the brew to just below boiling point, then pumping in CO2 or nitrogen to create gas bubbles. Typically, bubbles are created during the boiling process, which requires a great deal of heat and water. AB Inbev claims that using lower temperatures in the early brewing process cuts emissions and results in a beer that stays fresh for longer.

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AB Inbev fine-tuned and tested this method for four years at an experimental brewery in Leuven near Brussels, then later at large facilities in the United Kingdom. These bubbles are not to be confused with the bubbles that emerge when cracking open a cold one. The oh-so-satisfying suds are a product of fermentation — in which yeast consumes sugars within the brew to create CO2 and alcohol — and pressure formed through kegging or bottling.

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The company’s 5 percent annual emissions reduction is roughly equivalent of the energy consumption of 120,000 Western families. The method will also lead to a 0.5 percent reduction in water consumption which is the equivalent of 1,200 Olympic swimming pools. “Our innovation is to heat everything up to just below boiling point, which provides 80 percent energy savings at this point in time,” AB Inbev Europe research director David De Schutter told The Guardian. “There is a lot less steam released, which allows you to spend less on water. In our case, we managed to go from 5 percent evaporated water to less than 1 percent.” Cheers to that!

Via The Guardian

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