Ontario District

The document outlines the importance of controlling dissolved oxygen (DO) in the brewing process, particularly in the context of a competitive post-pandemic market. It highlights industry trends such as increased consumer education, the significance of branding, and the need for quality and consistency in beer production. The panelists, including representatives from Great Lakes Brewery and Anton Paar USA, discuss the impact of oxygen on beer quality, emphasizing that while oxygen is beneficial during wort preparation, it must be minimized during the final stages to preserve freshness and flavor profiles.