The fresh, doughy aroma around the conical fermentation tanks at Austin Beerworks is a sign that trillions of yeasts are turning the sweet, hoppy liquid inside into beer. But there's another byproduct: carbon dioxide. Fermentation releases CO2 as yeast breaks down sugar into alcohol. In most wineries and breweries, it is released into the atmosphere. However, a growing number of craft breweries are beginning to collect this gas, not only reducing CO2 emissions – albeit by tiny amounts – but also reusing it to produce beer's characteristic white foam. Until recently, Austin Beerworks cellar manager Clinton Mack had to load carbon dioxide in tanks 10,000 pounds at a time. But now it uses techniques developed by NASA to capture naturally produced CO2 and dissolve the molecules into its drinks. (Charlie Scudder's)
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