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Keeping beer fresh as long as possible is a critical yet tricky aspect of beer quality to maintain control over. In this panel BA Collab Hour, we will discuss beer freshness as it relates to dissolved oxygen (DO) in all production areas: brewhouse, cellar, and packaging. Then we will hear from industry members about their in-the-field case studies of how they tracked down and reduced DO in their processes to maintain beer freshness.

About the Speakers

Tom Flores, Brewmaster

Brewer's Alley

Tom Flores has been the Brewmaster at Brewer's Alley in Frederick, Maryland since 1997. He started as a homebrewer in 1986 and began his professional brewing career working for Wild Goose Brewing Company in Cambridge, Maryland in 1991. After helping to open Clipper City Brewing Company in Baltimore, Maryland in 1995, he received his Masters of Science in Food Science and Technology, with an emphasis in brewing science, from the University of California, Davis in 1997.

Phil Leinhart, Senior Advisor, Technical Services

First Key Consulting

Phil Leinhart has been in the brewing industry since 1984, working in breweries both small and large, including 12 years with Anheuser-Busch and 14 years as brewmaster at Brewery Ommegang. For the past two years Phil has been consulting breweries across the country with First Key Consulting.

Tim Lozen, Packaging Quality Manager

Bell's Brewery

Tim Lozen is the Packaging Quality Manager for Bell's Brewery, located in Kalamazoo, Michigan. After receiving a B.S. from Western Michigan University Tim joined the craft beer industry and has since been involved for over 16 years. During that time, he has held a number of various roles that have encompassed both brewing and packaging quality. He enjoys being an active member of the community, sharing his passion as a steward of beer quality through cooperatives such as The Master Brewers Association of the Americas and the Brewers Association.

Dr. Alastair Pringle, Assistant Professor

Maryville University

Alastair Pringle earned a Ph.D. from the University of Bath in the UK. He worked for 25 years as the Senior Director of Brewing Research at Anheuser Busch Inc in St Louis. For the last 12 years he has worked a consultant to regional and craft breweries. He also is an Assistant Professor of Biology at Maryville University in St. Louis where he teaches Microbiology, Applied Microbiology, and Biotechnology.