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Post by zenwalk on Aug 3, 2022 19:55:45 GMT -5
If this is a result of fracking ...
Craft breweries are facing tough decisions amid a nationwide carbon dioxide shortage Craft breweries across America have been on the front lines of businesses facing higher material costs because of inflation. Now, many are confronting a shortage of a key ingredient: carbon dioxide, the gas that gives beer its crisp, effervescent taste. And one brewer has already said it plans to shut down a key manufacturing plant and lay off workers as a result. Night Shift Brewing, in Everett, Massachusetts, just outside Boston, cited the CO2 shortage as the reason it is suspending operations at its longtime facility and outsourcing to nearby locations instead. "Come October 1, we won’t likely have jobs for many of this team," the company said in a statement on Instagram. www.nbcnews.com/business/consumer/craft-beer-breweries-shutting-down-carbon-dioxide-shortage-rcna41346
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Post by WKDWZD on Aug 4, 2022 5:48:20 GMT -5
If this is a result of fracking ...
Craft breweries are facing tough decisions amid a nationwide carbon dioxide shortage Craft breweries across America have been on the front lines of businesses facing higher material costs because of inflation. Now, many are confronting a shortage of a key ingredient: carbon dioxide, the gas that gives beer its crisp, effervescent taste. And one brewer has already said it plans to shut down a key manufacturing plant and lay off workers as a result. Night Shift Brewing, in Everett, Massachusetts, just outside Boston, cited the CO2 shortage as the reason it is suspending operations at its longtime facility and outsourcing to nearby locations instead. "Come October 1, we won’t likely have jobs for many of this team," the company said in a statement on Instagram. www.nbcnews.com/business/consumer/craft-beer-breweries-shutting-down-carbon-dioxide-shortage-rcna41346 When I brewed my own craft beer (and wine) I used secondary fermention to add the gas to my bottles and barrels. During the fermentation process the only things produced from the sugars are alcohol and CO² in approximately equal amounts. There is an answer available there and I am not too sympathetic with any breweries that can't address it.
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Post by alienrace on Aug 4, 2022 8:19:43 GMT -5
When I brewed my own craft beer (and wine) I used secondary fermention to add the gas to my bottles and barrels. During the fermentation process the only things produced from the sugars are alcohol and CO² in approximately equal amounts. There is an answer available there and I am not too sympathetic with any breweries that can't address it. Totally agree, like WTF, these guys are pumping CO2 into their beer? Also, aren't we trying to reduce our carbon footprints?
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Post by zenwalk on Aug 4, 2022 10:13:49 GMT -5
If this is a result of fracking ...
Craft breweries are facing tough decisions amid a nationwide carbon dioxide shortage Craft breweries across America have been on the front lines of businesses facing higher material costs because of inflation. Now, many are confronting a shortage of a key ingredient: carbon dioxide, the gas that gives beer its crisp, effervescent taste. And one brewer has already said it plans to shut down a key manufacturing plant and lay off workers as a result. Night Shift Brewing, in Everett, Massachusetts, just outside Boston, cited the CO2 shortage as the reason it is suspending operations at its longtime facility and outsourcing to nearby locations instead. "Come October 1, we won’t likely have jobs for many of this team," the company said in a statement on Instagram. www.nbcnews.com/business/consumer/craft-beer-breweries-shutting-down-carbon-dioxide-shortage-rcna41346 When I brewed my own craft beer (and wine) I used secondary fermention to add the gas to my bottles and barrels. During the fermentation process the only things produced from the sugars are alcohol and CO² in approximately equal amounts. There is an answer available there and I am not too sympathetic with any breweries that can't address it. I used to home brew as well and the fizz in beer was a byproduct of the fermentation. It's ironic that the CO2 spikes from climate change can't be utilized for this most critical use.
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Post by zenwalk on Aug 4, 2022 10:24:01 GMT -5
When I brewed my own craft beer (and wine) I used secondary fermention to add the gas to my bottles and barrels. During the fermentation process the only things produced from the sugars are alcohol and CO² in approximately equal amounts. There is an answer available there and I am not too sympathetic with any breweries that can't address it. Totally agree, like WTF, these guys are pumping CO2 into their beer? Also, aren't we trying to reduce our carbon footprints? Keeping the fizz on a higher octane beer probably has something to do with it. The higher the proof the closer to wine it gets.
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Post by microg on Aug 5, 2022 11:43:39 GMT -5
I homebrewed once due to a kit that was given to me as a gift ("Strictly Stout"). It was really cool but the cleaning required to make sure that unwanted bacteria doesn't get introduced drove me nuts. It was many years ago and I think I saved a bottle of it somewhere. What was cool was when I ran out of bottles and I knew that I had no choice but to drink what was left in the barrel. It was a tough job but somebody had to do it.
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Post by microg on Aug 5, 2022 11:45:39 GMT -5
By the way, does anyone see the irony of this? We are concerned about increasing CO2 levels in the atmosphere causing global warming but we don't have enough CO2 to brew beer. Can the two sides get together and work out a solution?
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Post by pickle20 on Aug 8, 2022 13:35:14 GMT -5
CO2 is used to push beer out of the keg, through the tap and into your glass.
If breweries don't have CO2 to do this, yeah, it's a problem.
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Post by alienrace on Aug 8, 2022 14:10:38 GMT -5
CO2 is used to push beer out of the keg, through the tap and into your glass. If breweries don't have CO2 to do this, yeah, it's a problem. Save the environment, switch to gravity
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Post by pickle20 on Aug 8, 2022 14:11:55 GMT -5
CO2 is used to push beer out of the keg, through the tap and into your glass. If breweries don't have CO2 to do this, yeah, it's a problem. Save the environment, switch to gravity Beer needs to remain under pressure to avoid going flat.
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Post by WKDWZD on Aug 8, 2022 14:16:37 GMT -5
CO2 is used to push beer out of the keg, through the tap and into your glass. If breweries don't have CO2 to do this, yeah, it's a problem. It wasn't a problem when real ale was drawn up from the cellar with a hand pump. It's only a problem when the convenience of pressuring sterile keg beers is required to get them up to the tap. Anyhoo, breweries actually do produce sufficient CO² for their needs, but they just (wastefully) release it into the atmosphere.
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Post by WKDWZD on Aug 8, 2022 14:17:22 GMT -5
CO2 is used to push beer out of the keg, through the tap and into your glass. If breweries don't have CO2 to do this, yeah, it's a problem. Save the environment, switch to gravity Or a hand pump.
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Post by WKDWZD on Aug 8, 2022 14:56:18 GMT -5
Save the environment, switch to gravity Beer needs to remain under pressure to avoid going flat. Not if you drink it fast enough, and what is wrong with flat beer anyway,? If I want fizzy I'd buy a soda. But seriously, Check it out and see why I have zero sympathy for the breweries. There is a very simple answer to their problem, they could even brag about saving the environment if they were to adopt it.
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Post by alienrace on Aug 9, 2022 9:20:26 GMT -5
Save the environment, switch to gravity Or a hand pump. You know lazy Americans aren't going to be cool with this
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Post by pickle20 on Aug 9, 2022 9:41:41 GMT -5
Or a hand pump. You know lazy Americans aren't going to be cool with this They have hand pumps for kegs. The problem is the pressure in the keg from hand pumps dissipates rather quickly.
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Post by alienrace on Aug 9, 2022 10:07:16 GMT -5
You know lazy Americans aren't going to be cool with this They have hand pumps for kegs. The problem is the pressure in the keg from hand pumps dissipates rather quickly. Seems to me an electric pump would work just fine. I mean, if we're gonna electrify everything in the name of saving the planet...
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Post by pickle20 on Aug 9, 2022 10:09:52 GMT -5
They have hand pumps for kegs. The problem is the pressure in the keg from hand pumps dissipates rather quickly. Seems to me an electric pump would work just fine. I mean, if we're gonna electrify everything in the name of saving the planet... Still need CO2 to pressurize the beer.
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Post by alienrace on Aug 9, 2022 10:29:51 GMT -5
Still need CO2 to pressurize the beer. That happens naturally during fermentation.
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Post by WKDWZD on Aug 9, 2022 10:54:09 GMT -5
Seems to me an electric pump would work just fine. I mean, if we're gonna electrify everything in the name of saving the planet... Still need CO2 to pressurize the beer. Only if you want fizzy (pop) beer. Personally give me a Real Ale any day, and one at cellar temperature not teeth rattling fridge temperature.
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Post by cowboyz on Aug 16, 2022 13:12:58 GMT -5
Okay, in this case I am Team Beer... we can't have flat beer. Does Greta and her team offer any solutions?
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Post by pickle20 on Aug 16, 2022 13:51:42 GMT -5
Still need CO2 to pressurize the beer. That happens naturally during fermentation. You need to keep it under pressure to avoid it going flat.
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Post by alienrace on Aug 16, 2022 14:56:52 GMT -5
That happens naturally during fermentation. You need to keep it under pressure to avoid it going flat. Interesting, my bottled beer doesn't go flat.
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Post by pickle20 on Aug 16, 2022 21:52:39 GMT -5
You need to keep it under pressure to avoid it going flat. Interesting, my bottled beer doesn't go flat. Because it’s under pressure. Leave your bottle of beer open overnight and drink it tomorrow and come see me.
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Post by WKDWZD on Aug 17, 2022 5:55:51 GMT -5
Interesting, my bottled beer doesn't go flat. Because it’s under pressure. Leave your bottle of beer open overnight and drink it tomorrow and come see me. All keg beers/ales are stored under pressure, the ones I used to make myself were stored under their own secondary fermentation pressure. It's when they are delivered by a further injection of co² and freezing cold that they cease to be considered as 'real' ales, IMO. I see those as girlie alcopops.
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Post by pickle20 on Aug 17, 2022 6:48:52 GMT -5
Because it’s under pressure. Leave your bottle of beer open overnight and drink it tomorrow and come see me. All keg beers/ales are stored under pressure, the ones I used to make myself were stored under their own secondary fermentation pressure. It's when they are delivered by a further injection of co² and freezing cold that they cease to be considered as 'real' ales, IMO. I see those as girlie alcopops. CO2 keeps it pressurized. CO2 doesn’t carbonate beer, that happens through fermentation. Either way it is still what forces a majority of beer from the keg, through the line, and into your mug. If you wanna drink moldy smelling lukewarm basement beer made the way it was in the 17th century you go on ahead. I’ll drink my fresh tasting beer served at the correct temperature in the 21st century. Or a beer on nitro, like Guinness.
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Post by WKDWZD on Aug 17, 2022 9:17:23 GMT -5
All keg beers/ales are stored under pressure, the ones I used to make myself were stored under their own secondary fermentation pressure. It's when they are delivered by a further injection of co² and freezing cold that they cease to be considered as 'real' ales, IMO. I see those as girlie alcopops. CO2 keeps it pressurized. CO2 doesn’t carbonate beer, that happens through fermentation. Either way it is still what forces a majority of beer from the keg, through the line, and into your mug. If you wanna drink moldy smelling lukewarm basement beer made the way it was in the 17th century you go on ahead. I’ll drink my fresh tasting beer served at the correct temperature in the 21st century. Or a beer on nitro, like Guinness. Methinks you'd be better served sticking to shandy.
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Post by pickle20 on Aug 17, 2022 9:49:01 GMT -5
CO2 keeps it pressurized. CO2 doesn’t carbonate beer, that happens through fermentation. Either way it is still what forces a majority of beer from the keg, through the line, and into your mug. If you wanna drink moldy smelling lukewarm basement beer made the way it was in the 17th century you go on ahead. I’ll drink my fresh tasting beer served at the correct temperature in the 21st century. Or a beer on nitro, like Guinness. Methinks you'd be better served sticking to shandy. I don't like shandy. I'm of the opinion people should drink what they like to drink. I prefer German-style beers like Kolsch, Helles, Dortmunders, Marzens, etc. I will occasionally have a pint of Guinness, or a Belgian dubbel or tripel around the holidays. Once in a while I'll have an IPA. When it's hot, give me something ice cold, light and refreshing.
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Post by WKDWZD on Aug 17, 2022 10:19:44 GMT -5
Methinks you'd be better served sticking to shandy. I don't like shandy. I'm of the opinion people should drink what they like to drink. I prefer German-style beers like Kolsch, Helles, Dortmunders, Marzens, etc. I will occasionally have a pint of Guinness, or a Belgian dubbel or tripel around the holidays. Once in a while I'll have an IPA. When it's hot, give me something ice cold, light and refreshing. I confess that when on holiday in hotter climes that I also drink the lager type beers froom the cooler, mostly because that's all that's available. When in temperate climes I prefer to search for the real stuff. I also enjoy a Guinness from a hand pump or a bottle. I really do not like 'creamflow' (nitro) beers. I like my pint glass to have a pint of beer in it, not an inch or two of froth, if served that way, I always, without fail, ask for it to be topped up.
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