{"id":3184,"date":"2023-12-08T07:37:12","date_gmt":"2023-12-08T07:37:12","guid":{"rendered":"https:\/\/www.stoaktechnologies.com\/?page_id=3184"},"modified":"2025-08-12T09:15:47","modified_gmt":"2025-08-12T09:15:47","slug":"technical-2","status":"publish","type":"page","link":"https:\/\/www.stoaktechnologies.com\/nl\/brewshield-home\/technical-2\/","title":{"rendered":"Brewshield \u2013 Technisch"},"content":{"rendered":"

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BULLET<\/span>
\nPROOF
\nBEER<\/span><\/p><\/h1><\/div>

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Beer brewed using Brewshield is loaded with potent anti-oxidants that neutralise the oxidative molecules that ruin your flavor, aroma and color compounds.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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The Power of Nature<\/span><\/h1><\/div>
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150 year old oak trees are able to avoid rotting, breaking down and spoiling in all types of harsh conditions from hot and dry to wet and cold. It is these same characteristics that allow our wood extract, BrewShield to provide a natural potent stabiliser in beer.<\/span>
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\n<\/span>The congeners and phenolics contained in BrewShield are powerful anti-oxidants that assist in protecting your beer.<\/span><\/p>\n

These elements scavenge any neutralizing oxidant reactions before they can affect the beer, strengthening the phenol and protein bonds inside to produce more resilient molecular structure in the beer without changing the appearance, taste and aroma.<\/span><\/div>\n

You can read our detailed oxidation white paper and the science behind brewshield and its impact on beer by requesting a copy <\/span>here.<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>

The Power of Nature<\/span><\/h1><\/div>
<\/div><\/div><\/div><\/div>

150 year old oak trees are able to avoid rotting, breaking down and spoiling in all types of harsh conditions from hot and dry to wet and cold. It is these same characteristics that allow our wood extract, BrewShield to provide a natural potent stabiliser in beer.<\/span>
\n
\n<\/span>The congeners and phenolics contained in BrewShield are powerful anti-oxidants that assist in protecting your beer.<\/span><\/p>\n

These elements scavenge any neutralizing oxidant reactions before they can affect the beer, strengthening the phenol and protein bonds inside to produce more resilient molecular structure in the beer without changing the appearance, taste and aroma.<\/span><\/div>\n

You can read our detailed oxidation white paper and the science behind brewshield and its impact on beer by requesting a copy <\/span>here.<\/a><\/p>\n<\/div><\/div><\/div><\/div><\/div>

Laboratory Testing<\/span><\/h1><\/div>
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Through the most advanced laboratory testings (Electron Paramagnetic Resonance Spectroscopy – EPR) we are able to show a 78% overall reduction in oxidative and beer staling indicators.<\/span><\/p>\n

This means that Brewshield is absorbing the oxidative elements in your beer, soaking up those same oxidants that interact with flavor, aroma and color molecules. ESR is able to detect the rate at which this is happening and show how this slows, giving you a beer that is more stable, fresher tasting and more resilient on shelf.<\/span><\/div>\n<\/div>

To find out more about EPR testing follow<\/span> this link<\/b><\/a>.<\/em><\/p>\n<\/div><\/div><\/div>