Give your beer lovers the quality they deserve: Monitor oxygen levels at all critical points in your production process.

Oxygen is enemy number one of beer in many breweries! The oxygen content in beer has a direct effect on its shelf life and, more importantly, on its taste. Regular checks and monitoring of oxygen levels at all critical points throughout the brewing process crucial for the quality of the end product.

Oxygen in beer must therefore be measured at various points. During or after fermentation, in the deaerated water, in the storage tanks and just before bottling. Only if you frequently check the oxygen content at all these points, you can guarantee the quality of the beer to the critical beer drinker.

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