​​​Managing Dissolved Oxygen in the Brewery

MBAA TQ https://doi.org/10.1094/TQ-57-1-0114-01​  | VIEW ARTICLE
 
Audrey Skinner. Imbibe Solutions, Charlottesville, VA 22902, U.S.A. 
 
Abstract

The shelf life of a beer can be impacted by many variables, but one of the biggest influences across breweries, beer styles, and production methods is oxygen exposure. Oxidation can impart many undesirable qualities in a beer, and it does not take a lot of contact with air to start these reactions. Methods brewers can employ to reduce potential oxygen pickup around the brewery are discussed. Comparisons of popular portable oxygen meters and package piercers currently in the market are also presented.​

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