District Georgia

The document discusses the critical role of oxygen measurement in the brewing process, detailing various practices and equipment used across different breweries from 2007 to the present. It highlights the evolution of methods for monitoring oxygen levels in wort and packaged beer, emphasizing the importance of maintaining low dissolved oxygen (DO) levels to ensure beer quality and stability. Specific case studies from Wynkoop, Rahr & Sons, and Round Trip breweries illustrate the challenges and solutions encountered in managing oxygen exposure during brewing and packaging operations.