ESR Technology and Application in Beer, Combined with Human Panel| ASBC Webinar​​​

Broadcast Date: June 13, 2022

Time: 11:00 AM Central​


Questions? Contact Bryan Mowry at ASBC

Webinar Summary

This topic is of unique importance because it shows that it is possible to improve beer freshness with a simplified understanding of the sensory application and ESR technology. There is a strong correlation between the analytical results of the FI (Freshness Index) measured by the microESR instrument and the sensory panel results. Actions taken in the brewing process to optimize the FI will cause the improved sensory performance of the final product. Improvement is possible when bringing sensory and freshness index together, using ESR technology, and training the brewery's sensory panel. The Beer Freshness program analyzes in-process samples to identify specific areas for improvement. Actions are taken to increase the freshness index, and the results are beer with longer shelf life, higher drinkability, and consistent quality.


This session will introduce a dedicated optimization process for improving beer shelf life and sensory performance. Both ESR technology and sensory tools complement each other to improve brewery resource management.​


About the Presenter

Mangethe Zwane​

​​Mangethe Zwane has a BSc in Chemistry and Soil Science from the University of Kwa-Zulu Natal and a Postgraduate Diploma (Hons) in Business Administration from the Wits Business School, South Africa. He has over 12 years of experience as an analytical chemist in the pharmaceutical industries, catalytic convertors industries, nanotoxicology health research, and brewing research. He was previously employed by SABMiller to improve flavor stability (Beer Freshness) measurement with Electron Spin Resonance (ESR) in the laboratory. Within SABMiller, he was a subject matter expert on ESR technology and the beer application. He joined FlavorActiV in 2017 and has been tasked with delivering the Beer Freshness Program to customers globally.