Why German Breweries are CO2 Self-Sufficient While British Ones Aren’t

A common question in the brewing industry pertains to the CO2 self-sufficiency of German breweries as compared to their British counterparts. This article delves into the reasons behind the disparities observed in this aspect of brewing.

The Role of CO2 in Brewing

CO2 primarily serves two essential functions in the brewing industry: pressurization and protection against oxidation. Larger breweries use CO2 to pressurize their beer, either in cask or keg form. This process helps in maintaining the beer's freshness and quality. Interestingly, traditionally brewed cask beer, which naturally produces CO2, is less affected by CO2 shortages. This means that the CO2 levels in cask beer can be more consistent without the need for additional pressurization.

Legal Requirements in German Breweries

The key reason for German brewers being CO2 self-sufficient lies in the legal requirements set by the Reinheitsgebot, also known as the Beer Purity Law. This historical law stipulates that beer can only be made with four basic ingredients: water, barley malt, wheat malt (optional), hops, and yeast. A significant aspect of this law is that it prohibits the use of additives other than those specified, including the use of artificially generated CO2 for carbonation.

According to the Reinheitsgebot, only CO2 produced during the fermentation process can be used for carbonation. This necessitates the investment in CO2 recovery plants, where the CO2 from fermentation is captured and recycled for use in the brewing process. This practice not only aligns with the law but also contributes to sustainability and cost-efficiency for breweries adhering to the purity law.

Additional Practices in German Breweries

In addition to CO2 recovery, German breweries also employ techniques such as krausen. This method involves adding fresh wort to the beer just before the end of fermentation, which allows the yeast to carbonate and pressurize the beer naturally. This process ensures that the beer is fully carbonated just before packaging, reducing the need for externally sourced CO2.

While the cost of setting up and maintaining CO2 recovery plants and purchasing fermentation-generated CO2 from external suppliers can be high, the adherence to the purity law and the cost savings in the long run make it economically viable for German breweries to opt for these methods. This commitment to CO2 self-sufficiency not only aligns with traditional brewing practices but also enhances the overall quality and consistency of the beer.

Economic and Practical Reasons in British Breweries

Unlike German breweries, British ones have more flexible CO2 requirements. They can use food-grade CO2, which is significantly cheaper than CO2 produced during fermentation. For many British breweries, the most economically practical option is to use this readily available and less expensive CO2 for their brewing needs.

This difference in cost makes it less attractive for British breweries to invest in CO2 recovery systems or to strictly adhere to the fermentation-generated CO2 requirement. Hence, while it might not always be the case, many British breweries opt for the more cost-effective option of using food-grade CO2.

Sustainability and Future Considerations

The disparity in CO2 self-sufficiency between German and British breweries highlights the broader issues of sustainability and economic practices in the brewing industry. Both approaches have their merits, with German breweries focusing on consistency and adherence to tradition, while British breweries prioritize cost-effectiveness.

As the brewing industry continues to evolve, there may be an increasing trend towards more sustainable practices. This could include innovations in CO2 recovery methods and the exploration of alternative, cost-effective carbonation techniques. Both German and British breweries can learn from each other, potentially leading to a more harmonious and sustainable approach to brewing across different regions.