Allowing yeast to eat sugars, create alcohol and produce an elixir called beer dates back some 5,000 years to Neolithic Europe. But for much of that time, the carbon dioxide these yeasties expelled as part of that microbiological process, have always escaped into the atmosphere, gone forever and of no use to anyone or anything.
Considering that additional CO2 is later infused into the finished beer to create appropriate levels of carbonation for the world’s most-popular adult beverage, not using what the yeast hath wrought during the all-natural part of the process always seemed wasteful.
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