Oxidation, Dissolved Oxygen, and the Traumatic Life of Your Beer After Leaving the Brewery​|ASBC Webinar​​

Date: April 25, 2023

A recording of the webinar will be posted in 5-7 business days

Questions? Contact Bryan Mowry at ASBC

Webinar Summary

Bringing quality packaged products to market is more important than ever these days, even small scale breweries have had to dive head first into packaging in order to keep the lights on and customers happy. All too often, the decision to package is a response to market conditions or a way to increase revenue in the face of declining foot traffic in the tap room. While to-go products seem like a great idea to put your beverage into consumer hands, quality issues have made headline news in the industry when a NEIPA is pictured pouring with a deathly gray hue.

One of the most detrimental, but almost inevitable factors in sub-par packaged products is the introduction of oxygen. While having oxygen around is essential for life, even microscopic amounts of O2 can damage a beer. There are simple solutions to minimizing product damage with a thorough understanding of oxidation, dissolved oxygen, and best practices that can be applied in your day-to-day operations.

This webinar will go over the chemical and mechanical ways beers can oxidize, talk about how oxygen can sneak into your product, and ways to attain maximum shelf stability for that perfect pour on social media.​


  • Chemical and mechanical processes of oxidation.
  • How to identify O2 entry points in the brewing process.
  • Ways to minimize O2 contact when packaging.
  • How to achieve shelf stability through quantifiable steps in the brewing and packaging process.


About the Presenter

Danny Wang

Danny Wang earned his Bachelor of Science in Computer Science from Colorado State University in 2001. After years of providing therapy to computers abused by humans, Danny decided to pursue a career in craft beer. In 2011, CAUTION: Brewing Company opened as one of the first small craft breweries in Denver (brewery #10!). As the craft
brewing market changed, and Danny decided to switch his focus to QA/QC and founded Fermly in 2018 with Emily Wang.

Danny is a Certified BJCP judge and an award-winning brewer. His knowledge of computer science and data sciences is the driving force behind the technology
Fermly runs on.

Danny is also an active Technical Committee member in the Colorado Brewers Guild and a founding member of the Adult Non-Alcoholic Beverage Association (ANBA).