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Managing Dissolved Oxygen Levels

Here are a few simple ways to troubleshoot oxygen in your process and in your packaging workflow to ensure that you serve beer that tastes the way you intend it to.

Alexis Foreman Oct 3, 2018 - 9 min read

Managing  Dissolved  Oxygen  Levels Primary Image

Oxygen is both a brewer’s friend and foe, giving yeast what it needs to breathe and thrive through the fermentation process but then becoming Enemy #1 of bright and expressive flavors after the yeast has done its job.

Every process or transfer a beer is subjected to post-fermentation is an opportunity for oxygen to find its way into your beer and begin that process of staling, muting, and reducing shelf life, and the packaging process is one step that presents particular risk. The added oxygen that results from putting beer into cans, kegs, or bottles can impact the quality and taste of the final product.

As a brewer, you tend to focus on making the best-tasting recipes, and packaging is sometimes an afterthought. Having insight into how the brewing process and packaging will ultimately affect the flavor of your beer can give you the confidence you need to create award-winning flavors that consumers will love, no matter how long the beer sits on the shelf.

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