CO2 deficiency brings problems for beer, soda and meat

Dusseldorf Beer has been brewed in the Apolda brewery in Thuringia for 130 years. Production has been at a standstill for a week. The reason: there is a lack of carbonic acid. The supplier stopped delivery at short notice due to “force majeure”. The brewery needs carbon dioxide for the hygienic rinsing and filling of bottles and kegs as well as for the soda in the shandy. The people of Apolda need at least one ton of CO2 a day for 6,000 crates and up to 300 kegs of beer.

“The market for carbon dioxide has been swept clean. If anything, we would get something for ten to twenty times the price. But then brewing beer is no longer profitable,” says Carsten Schütz, Managing Director of the medium-sized brewery with 42 employees. They are now busy with maintenance work or celebrating holidays. The Neunspringe brewery in Thuringia also recently had to stop production because of a lack of CO2.