ANTWERPSE BROUW COMPANIE

Antwerpse Brouw Compagnie or 'Seef Brewery' - an independent local brewery - is investing in a plant that extracts nitrogen from the outside air. Instead of carbon dioxide [CO₂] - traditionally used to prevent contact between beer and oxygen - the brewery will use nitrogen gas [N₂]. This gas has the same 'protective' properties as CO₂ without the disadvantages of being a greenhouse gas. The brewery will use new technology to filter nitrogen from the outside air and use it as an alternative to CO₂.

It is the first time that this installation, developed and produced by Atlas Copco in Wilrijk, will be used in a Belgian brewery and will lead to a reduction in greenhouse gas emissions of up to 90%.

How did you come up with the idea of using nitrogen during the brewing process?

'When beer comes into contact with oxygen, it ages faster and its taste changes. Traditionally, breweries use CO₂ to displace the oxygen in tanks, barrels and bottles before filling them with beer. However, you need tonnes of CO₂ every year and it's a greenhouse gas. So we started thinking: is there another way? During a visit in a brewery abroad, I saw that they were experimenting with using nitrogen. At the same time, I found out through my network that Atlas Copco develops nitrogen generators here in Wilrijk (Antwerp). Thanks to the city's innovation call, we were able to accelerate this project: the support halved our payback period and made the investment feasible, even in the current challenging market."

So, how exactly does the technology work?

"It's actually quite simple. An air compressor pushes outside air, which consists of 21% oxygen and 78% nitrogen, through a filter mass in the nitrogen generator. The filter traps the oxygen, separating it from the nitrogen. We use the nitrogen to fill tanks and barrels, while the oxygen is released back into the air. When a nitrogen-filled tank or barrel is filled with beer, the beer pushes the nitrogen out of the tank and back into the air. This way, we give back exactly what we have used. There is no waste, no need to replace filters, and zero per cent impact. This principle is well known: a bag of crisps is also filled with nitrogen. Crisps only go stale when the bag is opened and oxygen enters."

We make beer brewing a lot more environmentally friendly.

Was the switch to nitrogen technically challenging?

'It mainly requires a different approach to planning and working. CO₂ is heavier than air, so it naturally collects at the bottom of the tank where the beer is added. However, nitrogen is lighter, so we have to be extra careful to ensure that all the oxygen is removed. This process takes a little longer, and it took time to perfect it. Nothing changes in terms of the quality of the beer and that will always remain our top priority."