Introduction
What if beer became a tangible driver of the green transition? That’s the point made in a recent report aired by La Télé on its program *Leaders en Transition*, which spotlighted two breweries in French-speaking Switzerland that are pioneers in recycling CO₂ from the fermentation process. This initiative perfectly illustrates how local innovation and collaboration among small and medium-sized enterprises can transform an industrial byproduct into a valuable resource.
Two breweries, one shared commitment
The report highlights two iconic players in the French-speaking Swiss brewing scene: Brasserie Dr Gab’s and La Nébuleuse. Both share a common belief: the CO₂ naturally produced during beer fermentation should no longer be considered waste, but rather a resource to be harnessed.
Dr. Gab’s and WasteOlas: Capturing CO₂ at the Source
Dr. Gab’s Brewery enlisted WasteOlas to set up a system for capturing and recycling the CO₂ produced during its fermentation process. Rather than letting this gas escape into the atmosphere—and purchasing industrial CO₂ for its carbonation and bottling needs—the brewery now closes the loop through a closed-loop system. This approach reduces both its carbon footprint and its dependence on industrial gas suppliers.
The Nebula and Circea: A Complementary Approach
For its part, La Nébuleuse has chosen to partner with Circea, which also offers a solution for recycling CO₂ from the brewing process. This diversity of technological approaches within the same sector reflects the market’s growing maturity and the genuine demand among brewers for sustainable and economically viable solutions.
Collaboration among SMEs: A Catalyst for Innovation
What stands out in this report, beyond the technologies being deployed, is the human and professional interaction among these stakeholders. Brewers, engineers, and entrepreneurs share their experiences, challenges, and successes. This collaborative dynamic, typical of the economic fabric of French-speaking Switzerland, provides fertile ground for innovation. It demonstrates that the ecological transition does not happen in isolation, but through local ecosystems where every link in the chain contributes its own added value.
A confirmed industrial need
The brewing industry is both a producer and a consumer of CO₂. Each fermentation process generates significant amounts of this gas, which is then required for carbonation, bottling, and packaging the beer. Traditionally, breweries release the CO₂ produced during fermentation and purchase industrial CO₂, often derived from fossil fuels, which is transported over long distances. On-site recycling solutions resolve this paradox by enabling brewers to become CO₂ self-sufficient, while significantly reducing their environmental impact.
Conclusion: WasteOlas at the forefront of a major trend
This report from La Télé confirms what we see every day at WasteOlas: CO₂ recycling in the brewing industry is no longer just an experimental concept; it is a concrete solution to a structural market need. The presence of two complementary solutions—WasteOlas and Circea—in well-established breweries in French-speaking Switzerland validates not only the technological relevance of these approaches but also the existence of a rapidly expanding market.
For WasteOlas, this media coverage reinforces our belief that the local utilization of CO₂ is a cornerstone of the circular economy as applied to the food industry. At a time when climate challenges and rising energy costs are pushing companies to rethink their processes, we are proud to be working alongside passionate and committed brewers to build a more sustainable, local, and resilient model.
There’s still a long way to go, but every brewery that closes its carbon loop is a victory for the entire industry. 🌍🍺
Source: La Télé, “Leaders in Transition” series, Season 2026, Episode 3.