Stay on target Fiber-Based Six-Pack Can Rings Offer Eco-Friendly Alternative to PlasticEven More Kellogg’s Cereal Gets Re-Born as Craft Beer When someone comes up with a way to turn something bad into something good, that’s a reason to get excited. Especially when the good thing is beer, and the bad thing is excess carbon dioxide in our atmosphere.As many of you probably know, carbon dioxide is naturally produced during the brewing process. During fermentation, sugars are converted into alcohol and CO2. At larger breweries, it’s become common to install recovery equipment. Coors, for example, captures around 300 million pounds of CO2 every year.For smaller craft brewing operations, however, that equipment can be prohibitively expensive. Enter the scientists at the Lawrence Livermore National Laboratory. A couple of years ago, they came up with new technology that will help craft brewers reclaim CO2 at a much more reasonable cost — as much as 75% less.The Lab’s solution: tiny capsules with a permeable outer shell that contains a sodium carbonate solution. The solution reacts with carbon dioxide and traps it inside. Later, the stored CO2 can be released simply by adding a little heat.Roger Aines, one of the LLNL researchers, said: “We think the microcapsule technology provides a new way to make carbon capture efficient with fewer environmental issues.” He added that “a huge improvement regarding environmental impacts because we can use simple baking soda — present in every kitchen — as the active chemical.”Earlier this year, the Lab talked about the system in a YouTube video:Reducing environmental impact isn’t the only reason a craft brewery might want to adopt LLNL’s microcapsule capture system. Breweries produce much more carbon dioxide than they need to create the right level of fizziness. That excess can be packaged and sold. Turning waste into a revenue stream? That’s a definite bonus.Let us know what you like about Geek by taking our survey.