Oxygen is both friend and enemy to the brewer!
It gives yeast what it wants to breathe and survive during the fermentation process and then becomes your main antagonist after the yeast has done its job.
Any process or transfer where beer becomes exposed to oxygen post-fermentation is an opportunity for oxygen to cause staling, muting, and shelf-life reduction. One example is the packaging process. The added oxygen resulting from placing the beer in cans, kegs, or bottles can affect the final product's consistency and taste.
As a brewer, you want to concentrate on producing the best-tasting beer. Therefore, it is critical to know how oxygen affects the brewing process and how packaging can eventually impact your beer's taste. It will give you the trust you need to create award-winning flavors that customers will enjoy, no matter how long the beer sits on the shelf.
METTLER TOLEDO Process Analytics offers the most accurate and cost-effective solutions for measuring dissolved oxygen in brewing applications. These robust optical dissolved oxygen sensors are durable and require minimal maintenance.
Dissolved Oxygen Measurement for Craft Breweries: Solutions for Every Budget Dissolved-Oxygen-Measurement-for-Craft-Breweries-Alliance-Technical-Sales DO, CO2, pH, Sensors, Illinois, Indiana, Iowa, Wisconsin, Mettler Toledo, Process Analytics, 630-321-9646