This is part 6 in The Beer Off-Flavor Series by Drew Beechum.
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Every hero needs a nemesis—a Moriarty for Sherlock, an Iago for Othello, the Yankees for the Red Sox. In the case of our heroic ales and lagers, it’s oxygen and its nefarious ability to destroy flavor and aroma.
While oxygen is crucial early on in fermentation, it’s also the cause of the dreaded “oxidation” effect. And in these days of uber-aromatic, uber-time-sensitive hoppy ales, the threat of oxygen—with its ability to wreck hop aroma, malt crispness, and just the sheer freshness of our beer—looms ever …