Oxidation

Oxygen is the enemy of hop-saturated flavor. In this clip from his video course, North Park founder and head brewer Kelsey McNair explains how his team halved oxygen in the package by slowing down their canning line.

The processes that change beer’s flavor over time are complex, but by understanding them, we can better brew beers built to last—and we can better appreciate them when fresh.

This is not the haze you’re looking for... Oxygen from the mash and other parts of the brewing process can negatively affect color, clarity, and flavor. Russian River cofounder Vinnie Cilurzo and head lab technician Taylor Lane explain the science.

In this Learning Lab, we tempt fate by inviting oxidation exposure and punishing our wort with hot-side aeration. Will it ruin our beer, or is the threat exaggerated?

In this clip from our full video course on kettle-souring, Resident Culture's Chris Tropeano talks about limiting oxygen exposure to avoid nasty off-flavors.