ENTREPRENEUR MAKES CRAFT BEER MORE SUSTAINABLE

Daily Interlake

Any burgeoning industry presents opportunities for entrepreneurs to make the production process more efficient, and the craft brewing renaissance of recent years is no different.

Taylor Woods, a Missoula-based entrepreneur and University of Montana Business School alum, has devised a way to capture carbon dioxide emitted during the fermentation process, clean it and recycle it for use in the carbonation process later on...

RECYCLED CARBONATION PROVES BEER IS MORE SUSTAINABLE THAN I THOUGHT

Vine Pair

Lolo Peak Brewery in Montana is recycling its carbon dioxide, an eco-friendly initiative that I never knew was possible.

The recycling program is run by COBrew (get it?). COBrew invented the technology and perfected it at Lolo Peak. It allows breweries to cut emissions and stop spending money on CO2 for carbonation...

LOLO PEAK BREWERY ADDS CO2 RECYCLING SYSTEM TO BREWHOUSE FROM COBREW

Craft Brewing Business

The largest inefficiency within a brewery may be that of CO2 utilization. About 80 percent of the cost of CO2 is in shipping and transportation, which makes all of the wasted CO2 in the fermentation process kind of annoying (fermentation produces about three times the amount of CO2 needed for carbonization and packaging)...