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!

To access hundreds of features, subscribe today! Discover the in-depth content our subscribers receive every month by reading this week’s free feature. Join gasworld and become a subscriber to access all of our content from just $250 per annum, or if you are only interested in North American content, pay just $190!