Closing the loop: key lessons for breweries from OeTTINGER

From fermentation to filling: Unlocking CO2 as a resource

In the small Bavarian town of Oettingen, head of production Sabareesh Gopalakrishnan pours himself a glass of beer to test. While it may symbolize ultimate freshness for many, for Gopalakrishnan and his team, it’s equally a symbol of resourcefulness. That’s because the carbon dioxide naturally produced during the fermentation process is not simply released into the atmosphere, it’s actually captured, purified and reused. It carbonates the beer, other beverages, protects them against oxygen intake during filling therefore increasing shelf life.

GEA’s CO2 recovery system makes all this possible. And the impact is measurable: In 2024 alone, the technology installed at OeTTINGER sites in Oettingen, Mönchengladbach and Braunschweig helped save around one million euro in CO2-related costs. A compelling case that climate protection can pay off – and a pillar of the company’s long-standing commitment to fair prices.

From price breaker to first mover

Long known for high-volume, low-cost production, OeTTINGER GETRÄNKE is in the midst of a bold transformation. With functional drinks like its protein soda OeWater or the recent acquisition of non-alcoholic protein beer pioneer JoyBräu, the company is shifting focus, catering to health-conscious consumers and exploring new market opportunities. 

“From follower to first mover – that’s our new innovation strategy,” says Siegfried Hanisch, Sustainability Manager at OeTTINGER. “Young people think more consciously about nutrition and the environment. These are the markets we aim to shape – and we’re do it using our own recovered CO2.”

Efficiency meets independence

OeTTINGER’s shift in product strategy is built on years of work to close resource loops within its operations. Water, energy, and CO2 are now viewed as circular systems. GEA’s recovery technology is part of that approach – enhancing sustainability, boosting efficiency and enabling innovation. Thanks to in-house recovery, the brewery covers about 90 percent of its own carbon dioxide demand. 

Unlike many competitors who rely on promotions or face supply chain volatility, in contrast, OeTTINGER controls its costs through in-house logistics and CO2 recovery. 

This approach is paying off: In 2025, the brand once again secured a top ranking in Focus Money’s “Best Value for Money” consumer survey. This is just one of more than 380 quality awards the company has received over several decades from the German Agricultural Society (DLG).

Lessons from the CO2 crisis

The CO2 shortage of 2022 exposed many breweries to the risks of external dependencies. But as Klaus Bonfig, Director of GEA’s CO2 Recovery Competence Center, puts it: “Breweries already have a high-quality CO2 source built into their process. Our technology helps them unleash that potential – efficiently and precisely.”

Today, CO2 recovery is more relevant than ever. Rising raw material prices have made self-sufficiency, supply security and cost control vital levers for resilience. GEA’s systems can be retrofitted at existing breweries with minimal disruption – just like in Oettingen, where modern recovery technology was integrated into the existing plant without pausing production.

Engineering for circularity 

The benefits of CO2 recovery go beyond gas capture. When integrated into broader energy systems, the CO2 evaporation process can support pre-cooling as well as support refrigeration loops. Heat generated during compression can also be reused. “With these added steps, we lower both operational costs and the brewery’s CO2 footprint,” says Bonfig.

GEA has implemented CO2 recovery projects in 35 countries across four continents – from capturing 3.5 million kilograms of CO2 per year at Sweden’s Spendrups Brewery, to deploying the world’s largest and most compact recovery systems in the U.S.

CO2 as a raw material for industry

The principles behind OeTTINGER’s system are applicable beyond brewing. As Hanisch puts it: “We need to think in loops – not just for products, but also in our processes.”

GEA already utilizes CO2 recovery in several other customer industries:

• In bioethanol production, where the fermentation process releases large volumes of CO2.
• In cement and glass manufacturing, where modular carbon capture solutions can remove up to 90% of CO2 from flue gases. 

“Across industries, the pressure is growing – not just to reduce carbon, but to treat it as a resource,” says Bonfig. “GEA is making it happen.”

Global lighthouse, rooted in its region 

OeTTINGER GETRÄNKE proves that decarbonization isn’t just a long-term goal – it’s part of daily business. Family-owned since 1731 and ranked 25th among the world’s largest breweries, OeTTINGER GETRÄNKE exports half of its production from sites in Oettingen, Mönchengladbach, and Braunschweig, Germany. From brewing to bottling, one of Germany’s largest breweries is becoming a model for resilient industrial processes, powered by GEA technology.

“Shrinking beer consumption means capacities must be adjusted. And it’s not just a German issue,” says Gopalakrishnan. “The beer market is consolidating. But OeTTINGER GETRÄNKE will endure, because we keep evolving.