“HOW TO DECREASE OXIDATION IN THE BREWING PROCESS”

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“HOW TO DECREASE OXIDATION IN THE BREWING PROCESS”
Article Release for Brewmasters & Beverage Makers by David Kapral,
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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