More great press from the Craft industry with the Beer Connoisseur discussing beer stability with the founder of Brewshield Andrew Planting.
Many examples of the challenges that are faced in the brewing industry where well made and great tasting beer no longer delivers the intended flavor profile. The blame lies squarely at the feet of oxidation, specifically flavor oxidation.
All beer is made using entirely natural botanical ingredients, we think that if we brew using the best technology and methodology that this will guarantee us the best flavor. The reality is that beer is at the mercy of organic material and how this naturally breaks down over time. Yes we manage DO and transition metals but ultimately beer will not taste its best forever, it is subject to flavor decline because the flavor molecules in the beer interact with the dissolved oxygen, become consumed by the oxidative reactions and result in decline.
This is unless there is something placed in the place of the oxidative reactions to absorb them and in the process protect the delicate flavor molecules in beer from being exposed to this flavor diminishing process, this is what Brewshield is. Brewshield is a natural organic extract of oak wood that acts as the first line of defense in beer staling and flavor decline by absorbing the oxidative reactions that would normally engage with flavor components, leaving them protected.
Read more about this article on the Beer Connoisseur Magazine here or find out more by contacting us here us or by navigating to our technical link here.