Flavour Stability – Oxidation

Flavour Stability – Oxidation By Moritz Kallmeyer Chief Brewer of Drayman’s Craftbrewery, Silverton Pretoria, February 2006 The ability of the beer to retain its fresh flavour is called flavour stability. In almost all cases flavour stability depends on the prevention of oxidation. The initial stage of staling is the papery flavors (stale bread crumbs and […]