Protecting beer during distribution

Dating back centuries, beer was only produced on a domestic scale. It wasn’t until the 18^th century that the art of brewing became an international craft. Nowadays long distribution networks exist to allow brewers to share their creations globally. These long networks contain a potential risk. The conditions surrounding the distribution of beer aren’t always predictable, forcing brewers to take extensive measures to protect the taste, color, and aroma of their beer during distribution. But how do they know these measures work?

Using an antioxidant solution is the most trusted way to ensure the effectiveness of these measures. Brew Shield is a natural oak extract that is packed full of potent antioxidants which help preserve and protect flavor, aroma, and color stability. The efficacy of this solution can be tested using a four-phase process experiment:

Phase 1:
Prepare trial samples with Brew Shield

Phase 2:
Prepare control samples without Brew Shield

Phase 3:
Store beer in unfavourable conditions for a few weeks / months

Phase 4:
Taste to compare the trial sample with the control sample

Brew Shield was tested in the leading beer laboratory, VLB Berlin, showing the results of Brew Shield in relation to forced ageing conditions (potential distribution conditions). Electron signals were used as a proxy to test the staling rate. Once the experiment was concluded, the VLB Berlin test results proved Brew Shield’s effectiveness as an antioxidant in the preservation of beer, making it a great solution for protecting beer during distribution.

“The biggest surprise was the cases that we kept in the hottest part of our warehouse during the summer. After three months in above 85 °F (29 °C) temperatures, the batch with Brew Shield was still drinkable, and close enough to the original package taste, but the one without was very much a ‘don’t even finish your sip’ experience.” Mickail Murawski, Former Production Manager at Mikkeller Brewing