Description
Did you know that beer has “memory”? Oxidation cannot be reduced. It can only be prevented. And efforts to minimize oxidation must happen from the very beginning of the entire beer production process. This lecture explains the important quality aspects that can impact the product, not only in its initial sensory characteristics, but also in the stability of those same characteristics through its shelf life.
Learning Objectives
- Explain what oxidation is and its impact in beer
- Describe the means to reduce oxygen pickup across process
Dr. Hugo Patino
Formerly of Molson Coors, Hugo has held lead technical roles in the areas of Quality Assurance, Research & Development, Technical Services and Brewing Engineering at Molson Coors Brewing Co. (Colorado) and Cervecería Cuauhtémoc (Mexico). He also was a faculty member at the University of California-Davis, and the Monterrey Institute of Technology (Mexico). Hugo has a Ph.D. in Chemical Engineering from the University of Waterloo (Canada) and a B. Eng. from the Monterrey Tech (Mexico).
Enroll options
Better experience on tablet or higher screen size.
Need guidance? Leave a message and we'll get back to you.
Other Lectures
Centrifuges are becoming more affordable, even to the smaller craft brewers. This lecture reviews the theory behind the...
For many consumers, foam is one of the most important quality criteria of a beer. Foam is truly a defining quality param...
This is a four-part lecture discussing various processing aids and cellar additions. Those terms need to be clearly unde...