Dissolved oxygen (DO) has long been a favorite topic of quality-obsessed brewers. It became a hotter topic over the past year, as the pandemic put a premium on packaged beer—especially for small breweries using mobile and inline canning machines.
Quality Control: Top Tips for Reducing DO on Inline Canning
Let’s give the DO topic some oxygen—here are some practical ways that breweries using inline and mobile canning setups can reduce O2 in the package and better control freshness.
By Kate Bernot
Industry All Access
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