Klaus Lackner

Bay Area Brewery Pulls CO2 From the Air to Keep Beer Flowing

Carbonization helps give beer flavor and aroma. But carbonization achieved with today’s air capture technology can not only enhance the imbibing experience but also avoid the environmentally detrimental results of traditional carbon dioxide production. Klaus Lackner, a professor in the School of Sustainable Engineering and the Built Environment, part of the Fulton Schools, and founding director of ASU’s Center for Negative Carbon Emissions, talks about the economic and environmental benefits that can spring from more brewers adopting direct air capture to carbonate their beverages.