Oxygen Uptake in Beer Bottling Modern bottling technology as an answer to well-known challenges

Brewers know: Beer is probably the beverage most sensitive to oxygen. The so-called oxidation taste occurs when the oxygen intake is too high.

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Trend beers with the rediscovered dry hopping, formerly known as “dry hopping”, change their taste very quickly when they absorb oxygen. But ordinary light beers are also particularly sensitive to oxygen. Darker beers, on the other hand, often show a considerable taste tolerance to oxygen levels above 0.1 mg/l.

Oxygen absorption during beer brewing begins when the malt is crushed and does not end when the beer leaves the brewery, because oxygen penetrates the seals of crown caps, for example, right up until the point at which the beer is consumed. Beer ingredients react so quickly with oxygen that dissolved oxygen measurements are required immediately after the respective processes such as tank filling, filtration or bottling. An oxidized beer with the typical changes in taste often has hardly any measurable oxygen content, and yet the quality losses are clear.