This week my guest is Chaz Benedict, who is an expert in commercial beer freshness and reducing oxygen content in finished beer. We explore beer freshness, oxygen in beer, and ways a home brewer can create beer that is long lasting and has a stable flavor profile.
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Topics in This Week’s Episode (40:21)
- Chaz Benedict is my guest this week from Hach company. Chaz is an expert in commercial beer freshness and oxygen in beer. He has a degree in Chrmistry from the University of California at Santa Cruz. He is also a member of the American Society of Brewing Chemist’s Technical Committee. His blog is at TapIntoHach.com
- We discuss how Chaz moved from underwater robotic vehicles into studying beer freshness.
- He describes some of the major contributors to beer freshness.
- We talk about how oxygen gets into a finished beer during the fermentation and bottling process
- Chaz explains how oxygen in the beer leads to stale beer flavors
- We discuss how you can minimize oxygen in the beer and also the use of oxygen absorbing bottle caps
- Chaz discusses kegging briefly and how it is used
- We talk about CO2 purity and how pure the CO2 supply is that we may be purchasing from a CO2 supplier for kegging
- Chaz explains other packaging considerations with beer
- We explore the concept of sensory perception and how sensory perception drives the concept of freshness
- Chaz provides a few additional tips for home brewers, as well as suggestions on where to learn more
Thanks to Chaz Benedict for appearing on the show and also to you for listening!
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