Following national trend, Vermont brewery turns carbon emissions into beer bubbles

Fans of Heady Topper, one of Vermont’s first popular craft beers, can now consume the brewery’s carbon emissions. Carbon dioxide, a gas that contributes to global warming, is one of two main byproducts created during the brewing process. Brewers also need carbon to make the drink fizz.

Many large-scale breweries have capitalized on that situation, using technology to capture the gas and use it for carbonation. Thanks to emerging technology, some smaller breweries are now able to follow in the footsteps of larger businesses. VBSR Champion member The Alchemist, which has locations in Waterbury and Stowe, appears to be the first brewery of its size in Vermont to do so, and one of a few dozen across the country.

“I think it’s important for every brewery, and the whole industry, to be looking at climate change.” – Joel Hartman, chief operations officer at the Alchemist

Read the full article from VTDigger: