Speakers: Charlie Berger, Amy George, Kevin Shaw, Rick Wehner
Carbon capture has been a dream of craft brewers. As leaders like Sierra Nevada demonstrated it was possible for the craft industry, small and medium-size craft brewers have wanted to capture their own CO2, reduce emissions, and reduce the reliance on commercial CO2. In a post-COVID-19 world, many brewers have seen CO2 shortages and price spikes, when they are using more CO2 due to packaging, making it a necessity to meet revenue goals.
This webinar shares background on small craft CO2 usage, survey trends in price and supply. You’ll hear about carbon capture case studies from Denver Beer Co. and Buoy Beer, among others. Brewers will walk away with an understanding of why breweries are implementing carbon capture technology, where it is installed, how the team members manage it, and the long-term benefits. There will be an example of how to capture and sell excess CO2 to turn a waste stream into revenue. In addition, breweries will hear about new sustainability incentives and finance opportunities.