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Dissolved Oxygen: From Crowler to Can and the Chemistry of Sensory
Join Emily and Danny Wang from Fermly and Bristol Brewing Company's Quality Manager, Kelsey Pobanz, for a discussion about best practices to reduce oxygen in to-go and packaged beer. We'll be covering practical tips that smaller breweries and taprooms can adopt to ensure that the highest quality beer is getting to their customers while avoiding the expensive investment into analytical equipment. Another key quality component that will be discussed is the development of oxidation flavors beyond cardboard in a variety of beer styles and how this may help determine a shelf life for a beer.

Presented by:
Fermly

Nov 12, 2020 01:00 PM in Mountain Time (US and Canada)

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