Oxidation has been a concern for brewers for a long time. Preserving beer freshness while bottles and kegs travel around the world is mission critical on a commercial scale. With the diffusion of NEIPAs, oxidation has become apparent even to the most skeptical homebrewer. But oxidation is not just about hops. It is a complex chemical reaction not yet completely understood. But what is really important when dealing with oxidation on the homebrew scale?