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There’s a New Place to Store Greenhouse Gases: In Your Beer
(www.nytimes.com)
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this post was submitted on 24 Mar 2026
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The dissolved oxygen has to leave the beer somehow to get the yeast to produce alcohol. You could use some energy-intensive process to remove the oxygen, but otherwise it naturally gets turned into the CO2 beer drinkers expect. And I doubt that energy-intensive process would be worth it in the end.
Though maybe the naturally present oxygen isn't enough to make it as carbonated as consumers expect, and more air or CO2 is pumped in to make it more carbonated. In that case using captured CO2 instead of letting the yeast turn some more of the wheat into CO2 would make a difference.
Yeah thats sorta where im at on it but i dont know enough about beer to really know