Beer freshness can be affected by oxidative staling, a complex set of organic chemical changes that occur over time. When oxygen gets into beer, it triggers a release of free radicals which can then react with other elements and affect the beer’s flavor profile. This is known as oxidation. Staling can present with a cardboard-like flavor, burnt aromas or increase in bitterness, leading to customer dissatisfaction. That impression can reflect poorly on the brewer and impact brand perception in the marketplace.
While small amounts of oxygen are always present, brewers are under pressure to control and limit the amount of oxygen in the beer during the brewing process to ensure freshness. Measuring the oxidative resistance of beer gives brewers key information during the production process. This allows brewers to take corrective action earlier, ensuring freshness and stability of the final product.
The Beer Freshness Package features the benchtop microESR to provide a dedicated measure of the oxidative profile of a beer. This profile provides an analytical measure for evaluating the beer at each step of the brewing process, providing a useful prediction of shelf life before the beer goes through costly packaging and distribution.
The microESR boasts fully automated sample handling with up to 20 samples per analysis, unattended data acquisition, automatic lag time calculation and software that’s easy to use.