Brewing up a solution

co2 in a bottle

Allowing yeast to eat sugars, create alcohol and produce an elixir called beer dates back some 5,000 years to Neolithic Europe. But for much of that time, the carbon dioxide these yeasties expelled as part of that microbiological process, have always escaped into the atmosphere, gone forever and of no ...

You must be a subsciber to read this content

If you already subscribe, please sign-in now

Subscribe to Gas World

Get instant access to must-read content from top industry writers!

Subscribe now to access this and hundreds more full length features from only $175Read this week’s free feature to discover some of the in-depth content subscribers receive every month.