Every major tournament brings the same pattern for hospitality venues: taps running non-stop, soda guns firing all night, and CO2 cylinders emptying faster than a normal week. The FIFA World Cup 2026 is arriving at a moment when that demand spike is colliding with a CO2 shortage already affecting Europe — and that combination is worth planning for now, not after your supplier calls to say your order is delayed.
This article looks at what’s actually driving the risk, which venues are most exposed, and what bar and restaurant owners can do in the next few weeks to avoid running dry mid-tournament.
Why the World Cup Puts Extra Pressure on CO2 Supply
CO2 demand from hospitality doesn’t move gradually — it spikes around specific moments. Match nights, especially when a home team or a popular fixture is playing, can push draught beer and soft drink consumption well above a venue’s normal weekly average. Multiply that across the number of venues screening matches throughout June and July, and it adds up to a genuine surge in cylinder and bulk CO2 orders across the same few-week window.
Under normal supply conditions, that’s manageable — suppliers plan for seasonal peaks. The problem in 2026 is that this demand spike isn’t landing on a stable market. It’s landing on top of an existing CO2 shortage across Europe, driven by high natural gas prices that have made ammonia production — the source of most commercial CO2 — uneconomical for some plants to run. Less ammonia output means less CO2 available industry-wide, right as tournament demand pushes venues to order more than usual.
Which Venues Are Most at Risk
Pubs and sports bars. These are the venues most directly exposed — draught beer volume can double or triple on major match nights, and CO2 keeps the taps running. A missed or delayed delivery during a big fixture is a direct hit to revenue on the busiest night of the month.
Independent restaurants with bar service. Smaller venues often order in smaller quantities and don’t hold much buffer stock. When suppliers start rationing to prioritize their largest accounts, single-cylinder customers are typically the last to get filled.
Breweries supplying multiple venues. A brewery that’s short on CO2 for its own carbonation process can end up passing delays down the chain to every pub and restaurant it supplies — meaning the risk isn’t limited to venues that order CO2 directly.
Venues without a backup supplier. The single biggest risk factor isn’t location or size — it’s having only one supplier relationship with no fallback if that supplier hits a rationing period.
What Bars & Restaurants Can Do Now
1. Order earlier than usual. Instead of placing your normal weekly or biweekly order, move it up and increase the volume slightly ahead of major fixtures. Suppliers under pressure typically fill early orders before last-minute ones.
2. Ask your current supplier directly about sourcing. A supplier that sources from a single ammonia plant is more exposed to disruption than one with a diversified or in-house-managed supply chain. It’s a fair question to ask before, not during, a shortage.
3. Hold a small buffer of cylinder stock. Even one or two spare cylinders can be the difference between a smooth match night and a tap running dry at half-time.
4. Line up a second supplier before you need one. This is the single most effective step. Venues that already have a relationship with a backup CO2 supplier for restaurants and breweries aren’t scrambling when their primary source runs into trouble — they just place a second order.
5. Compare bulk vs. cylinder for your volume. If your venue is going through cylinders quickly during tournament weeks, it may be worth checking whether a bulk CO2 supply arrangement works out more reliable — and often more cost-effective — than repeated cylinder orders. For a fuller cost comparison, see how much bulk CO2 supply typically costs across Europe.
How Infiinite Distribution Can Help
We supply certified beverage-grade CO2 to bars, restaurants, and breweries across Europe and the UK, with ADR-compliant logistics and delivery schedules built around your actual volume — not a one-size-fits-all order size. Because we manage sourcing and logistics in-house rather than relying on a single upstream supplier, we’re able to hold more consistent lead times even during periods when the wider market is under strain.
If you’re planning ahead for World Cup demand, our CO2 supply program for restaurants and breweries is built for exactly this kind of seasonal spike. And if you haven’t yet read the background on why this shortage is happening in the first place, our guide on the 2026 CO2 shortage across Europe breaks down the full picture.
Contact us to line up your World Cup supply before match season starts.
Frequently Asked Questions
Will there be a CO2 shortage during the FIFA World Cup 2026?
There’s a real risk of tighter CO2 availability during the tournament. Europe is already dealing with a CO2 shortage tied to reduced ammonia production, and World Cup-driven demand from bars and restaurants is landing on top of that constrained supply.
Why does CO2 supply affect draught beer and soft drinks?
CO2 is used to carbonate and dispense both draught beer and soft drinks through pressurized systems. Without a steady CO2 supply, taps and soda guns can’t run, which directly affects service during high-demand periods like major matches.
How can a bar or restaurant avoid running out of CO2 during the World Cup?
Order earlier than usual, keep a small buffer of spare cylinders, and set up a relationship with a second CO2 supplier before the tournament starts rather than after a delivery is delayed.
Is bulk CO2 a better option than cylinders for busy match nights?
For venues going through cylinders quickly, bulk supply can offer more consistent availability and better per-unit cost. It depends on your venue’s volume and storage setup — worth comparing both options against your typical match-night usage.
Does Infiinite Distribution supply CO2 for hospitality venues during high-demand periods?
Yes. We supply certified beverage-grade CO2 to bars, restaurants, and breweries across Europe and the UK, with flexible bulk and cylinder options and delivery schedules built around seasonal demand spikes like major tournaments.
