What if beer became a tangible driver of the green transition? That\u2019s the point made in a recent report aired by La T\u00e9l\u00e9 on its program *Leaders en Transition*, which spotlighted two breweries in French-speaking Switzerland that are pioneers in recycling CO\u2082 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. <\/p>\n
The report highlights two iconic players in the French-speaking Swiss brewing scene: Brasserie Dr Gab’s and La N\u00e9buleuse. Both share a common belief: the CO\u2082 naturally produced during beer fermentation should no longer be considered waste, but rather a resource to be harnessed. <\/p>\n
Dr. Gab’s Brewery enlisted WasteOlas to set up a system for capturing and recycling the CO\u2082 produced during its fermentation process. Rather than letting this gas escape into the atmosphere\u2014and purchasing industrial CO\u2082 for its carbonation and bottling needs\u2014the brewery now closes the loop through a closed-loop system. This approach reduces both its carbon footprint and its dependence on industrial gas suppliers. <\/p>\n
For its part, La N\u00e9buleuse has chosen to partner with Circea, which also offers a solution for recycling CO\u2082 from the brewing process. This diversity of technological approaches within the same sector reflects the market\u2019s growing maturity and the genuine demand among brewers for sustainable and economically viable solutions. <\/p>\n
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. <\/p>\n
The brewing industry is both a producer and a consumer of CO\u2082. Each fermentation process generates significant amounts of this gas, which is then required for carbonation, bottling, and packaging the beer. Traditionally, breweries release the CO\u2082 produced during fermentation and purchase industrial CO\u2082, often derived from fossil fuels, which is transported over long distances. On-site recycling solutions resolve this paradox by enabling brewers to become CO\u2082 self-sufficient, while significantly reducing their environmental impact. <\/p>\n
This report from La T\u00e9l\u00e9 confirms what we see every day at WasteOlas: CO\u2082 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\u2014WasteOlas and Circea\u2014in 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. <\/p>\n
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For WasteOlas, this media coverage reinforces our belief that the local utilization of CO\u2082 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. <\/p>\n
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There\u2019s still a long way to go, but every brewery that closes its carbon loop is a victory for the entire industry. \ud83c\udf0d\ud83c\udf7a <\/p>\n
Source: La T\u00e9l\u00e9, \u201cLeaders in Transition\u201d series, Season 2026, Episode 3.<\/em><\/p>\n <\/em><\/p>\n \ud83d\udcfa Watch the full report :<\/a><\/p>[\/et_pb_text][et_pb_code _builder_version=”4.27.5″ _module_preset=”default” hover_enabled=”0″ sticky_enabled=”0″ module_alignment=”center” text_orientation=”center”]