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
Malted barley is the most significant ingredient in beer and has often been referred to as the soul of beer. This cerea...
This is the first installment of a three-part "Speaker Series". Here Matt Brynildson, Brewmaster at Firestone Walker, is...
Random variability follows systematic rules. This is what allows statistics to be a practical tool in quality control. S...