As brewers, we strive to put our best product forward with a focus on quality ingredients, as well as quality assurance and quality control (QA/QC) processes throughout the facility. While we labor over hop selection, water quality, malt certificates of analysis (COAs), and yeast health, the final ingredient that gives a product life is often taken for granted. The very last step before packaging almost always comes down to the addition of gases (good and bad) into your product.

Let’s demystify and better understand how the various gases we introduce into our beverages either help, finalize, or become a detriment to your product. This seminar dives into understanding COAs, quality considerations, best practices, and practical applications for carbon dioxide (CO2), nitrogen, and oxygen (O2). Whether your facility is producing 100 barrels per year or 100,000, you’ll leave this seminar with a deeper understanding of these invisible ingredients that can affect the final quality of your products.

Learning Objectives:

• Get to know the supply chain background of various gases in the brewing process
• Understand COAs for gases and how to tell if each one is of good quality for your product
• Explore all aspects of using these gases, including proper dosing, safe handling, and quality considerations