Beer oxidation and staling is an unfortunate part of brewing. After working with brewers and running through extensive tests we knew that the next step had to include quantifying the level of stabilization taking place when adding Brewshield, at this point we sourced the top Beer lab in Europe and one of the most prominent globally.
We were advised that the very latest testing technology that deals with measuring the activities in beer is carried out through Electron Paramagnetic Resonance Spectroscopy (EPR) which is a highly complicated piece of equipment but simply explianed measures oxidation through the activities of the electrons of the beer. The higher the number the higher the level of oxidation.
The results were astounding, not only did Brewshield dosed beer exhibit a full 77% reduction in oxidative actions but as importantly it showed a mirrored trend to the control (untreated) and also showed that at higher dosages the level of oxidation clearly came down. All of this supports what we already saw “in the field” but it was great to see this validated by science.
We have drafted a full whitepaper on beer stability which goes into far more detail with the brewer including causes and contributors to oxidation and staling as well as these tests, if you would like to recieve this, please do not hesitate to email us here to get a copy.
After working with brewers and running through extensive tests we knew that the next step had to include quantifying the level of stabilization taking place when adding Brewshield, at this point we sourced the top Beer lab in Europe and one of the most prominent globally.
We were advised that the very latest testing technology that deals with measuring the activities in beer is carried out through Electron Paramagnetic Resonance Spectroscopy (EPR) which is a highly complicated piece of equipment but simply explianed measures oxidation through the activities of the electrons of the beer. The higher the number the higher the level of oxidation.
The results were astounding, not only did Brewshield dosed beer exhibit a full 77% reduction in oxidative actions but as importantly it showed a mirrored trend to the control (untreated) and also showed that at higher dosages the level of oxidation clearly came down. All of this supports what we already saw “in the field” but it was great to see this validated by science.
We have drafted a full whitepaper on beer stability which goes into far more detail with the brewer including causes and contributors to oxidation and staling as well as these tests, if you would like to recieve this, please do not hesitate to email us here to get a copy.
Read about how Brewshield is changing the results for brewers around the world in the Beer Connoisseur magazine and winning awards internationally here.
