Beer is a product that deteriorates over time. Period.

The brewers’ intention is to prolong flavor stability by delaying this inevitable degradation. One major contributor is oxygen ingress throughout the beer production processes.

Before identifying where and how the brewers can minimize any detrimental aeration, it is important to appreciate the complexity of the oxidative damage steps.

In this session recorded during SEA Brew 2021 Richard Dubé, Director of Online Education at the Siebel Institute of Technology, explains oxidation in simple terms, points to where it can occur and will describes the best practice procedures to prevent it from ruining your brews.

View the full video HERE or in the link below.