Bringing quality packaged products to market is more important than ever these days, even small scale breweries have had to dive head first into packaging in order to keep the lights on and customers happy. All too often, the decision to package is a response to market conditions or a way to increase revenue in the face of declining foot traffic in the tap room. While to-go products seem like a great idea to put your beverage into consumer hands, quality issues have made headline news in the industry when a NEIPA is pictured pouring with a deathly gray hue.

One of the most detrimental, but almost inevitable factors in sub-par packaged products is the introduction of oxygen. While having oxygen around is essential for life, even microscopic amounts of O2 can damage a beer. There are simple solutions to minimizing product damage with a thorough understanding of oxidation, dissolved oxygen, and best practices that can be applied in your day-to-day operations.

This webinar will go over the chemical and mechanical ways beers can oxidize, talk about how oxygen can sneak into your product, and ways to attain maximum shelf stability for that perfect pour on social media.​