“HOW TO DECREASE OXIDATION IN THE BREWING PROCESS”
Founder/CEO: Brewing Consulting Services, LLC
Article Excerpt:
“From a brewer’s point of view, it is generally
accepted that oxidation of wort and beer causes a variety of undesirable
analytical problems such as premature staling, haze, and shorter shelf life.
From a consumer’s point of view, comments about the
effects of oxidation are more ticklish: “Why does my beer look cloudy?"
“Why does my favorite beer taste different every time I buy it?" “Why does
this beer taste like cardboard and have an odd color?" “Why can’t the
brewery control this?"
Once again, we are reminded that our reputation with
our consumers is made with the sale of each container and that we have the
responsibility for excellence. "Control of oxidation in wort and beer is
often subtle, yet the problems with oxidation are additive as the product passes
through the process…”
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