Beer makers use CO2 in large volume?
The fermentation makes CO2. I know home brewers and none need to add carbonation to their beer.
Also, the big liquor distillers are still operating at nearly full staff. Where's that CO2?
I get the mass production outfits making ethanol for fuel have slowed, but all the restaurants & bars that use CO2 for fountain drinks & tap beer are using none.
Something doesn't feel right about this story.

During bottling, CO2 gas is used to pre-fill each bottle before the beer is added. This process minimizes exposure to oxygen, reduces foam, and maintains the CO2 in the beer before it is capped. In commercial breweries, even the head-space (air below the cap in the bottle) is replaced with CO2 to keep out oxygen so that the bottled beer can last longer in non-refrigerated stores. In order to test CO2 during bottling, a high-speed sensor like our SprintIR Fast CO2 sensor is used, which can measure CO2 levels 20 times per second.

https://www.co2meter.com/blogs/news/7010354-beer-fermentation-and-co2

In a laboratory setting, you purge everything with nitrogen to push the oxygen out.

Roughly 78% of our atmosphere is nitrogen. It’s not like there isn’t enough of the gas around us.

The nitrogen suppliers will actually install the bulk bottle and condenser.
They use telemetry to track tank level, and send trucks to top off when inventory gets down to refill point.
Happens in pretty much every chemical plant in North America. Actually this is a worldwide standard.
And your own cite talks about capture systems. So, the CO2 isn't necessarily purchased product. If they're reusing the CO2 they generated themselves, the OP article & your cite are not connected.
You can stop with the gotcha attempt.

Even without ethanol production, CO2 is easy and cheap to make. I suspect they just came to rely on that source of supply and with it drying up they don’t have a ready alternative.

... and SOME breweries still do it that way — e.g., Trappist (monk) brewers.

Wait until most of the fermentation is done, add some sugar before the yeast dies, then bottle.

Need to be careful of “bottle bombs” from doing it wrong.

Most major breweries remove the yeast before bottling. A thin layer of yeast at the bottom of the bottles is probably considered unappealing to most consumers.

Edit: Good sanitation is crucial too, and not just to avoid off-flavors. There’s some bacteria that will consume sugars that the yeast can’t, producing carbon dioxide in the process too. That’s what causes “bottle bombs” among some home brewers. (Never happened to me, thankfully.)

[link:https://www.boxbrewkits.com/blogs/news/14141153-why-those-bottles-exploded-in-agent-hank-schraders-garage|

We’ve gone through 3 soda stream machines in the past 10 years in an effort to reduce our use of plastic bottles. Plus it is fun to carbonate to your personal taste.

I drink mine plain and have loved it since high school. The wife orders fancy cola syrup and mixes them at less than half normal strength. Less calories and caffeine free.

The replacement bottles are getting hard to find.

Shortage? An executive Order is in order. Fix it, Donald.

Literally.