From this point forward the take up of Brewshield was largely organic and by word of mouth, breweries looking to solve their stability problems began to talk with one another and come directly to us for solutions, in some cases brewers were looking at purchasing expensive Pasteurisation equipment in an attempt to improve shelf life and trialed our additives successfully before doing so.
This was a very important time for us as we were also figuring out the technology and how Brewshield was interacting with the beer. We ran forced and ordinary age testing, performing sensory analysis with taste panels of a number of highly experienced and respected brewers.
We also had to answer the big question around whether adding Brewshield would change the original flavor of the beer, we were satisfied that it was preserving this original flavor but was it changing it, given that Brewshield is a focused extract of oak wood, would we have any of this coming through, would there be a change in mouthfeel and many brewers were concerned that the phenolics in our extract having an effect on head protein and foam. We tested Brewshield on a wide variety of different beer types, starting with the ones where flavor change would be identified quickest, the lightest and clearest lagers, pilsners, saisons and the like were tested and all came back with no change, we then move through the line to ales, IPA’s and darker Porters, Belgians and Stouts and the results showed that we were safe in adding Brewshield to existing beer recipes with no risk of messing with the original flavor.
From this point forward the take up of Brewshield was largely organic and by word of mouth, breweries looking to solve their stability problems began to talk with one another and come directly to us for solutions, in some cases brewers were looking at purchasing expensive Pasteurisation equipment in an attempt to improve shelf life and trialed our additives successfully before doing so.
This was a very important time for us as we were also figuring out the technology and how Brewshield was interacting with the beer. We ran forced and ordinary age testing, performing sensory analysis with taste panels of a number of highly experienced and respected brewers.
We also had to answer the big question around whether adding Brewshield would change the original flavor of the beer, we were satisfied that it was preserving this original flavor but was it changing it, given that Brewshield is a focused extract of oak wood, would we have any of this coming through, would there be a change in mouthfeel and many brewers were concerned that the phenolics in our extract having an effect on head protein and foam. We tested Brewshield on a wide variety of different beer types, starting with the ones where flavor change would be identified quickest, the lightest and clearest lagers, pilsners, saisons and the like were tested and all came back with no change, we then move through the line to ales, IPA’s and darker Porters, Belgians and Stouts and the results showed that we were safe in adding Brewshield to existing beer recipes with no risk of messing with the original flavor.
