True Jeff, but the Uerige example strongly typifies the problems with oxygen contact. You recall that trip that my clubmates took to Germany last summer and they brought back very fresh bottles of Uerige. They were all showing staling and oxidation a week later when I tasted them.High turnover at the pub from wooden (and some SS kegs) makes for a fresh Altbier. The bottles, not so much. I know, I have carried those back a couple of times, didn't bother this time.
But this brings up something I put forward a couple of months ago regarding oxidation. LODO is NOT appropriate for all beer styles. I still say that some styles need that oxidation during their creation in order to produce the proper and desirable taste profile.