Brewing up a solution Pentair's CO_2 recovery plants create good cheer for US beer industry

摘要

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 use to anyone or anything.