Oxygen is both a friend and a foe in the beer-making process. Used wisely, it sets the stage for strong fermentation. Used incorrectly—or introduced at the wrong time—it can compromise the flavor, shelf life, and quality of your beer.

This session examines the real-world impact of using pure oxygen versus compressed air in the fermentation process, offering insights brewers can apply to improve product consistency and efficiency.

This conversation features:

• Darren Yates (Quality Beverage Concepts)
• Gary Fogg (Maintenance Manager, Four Peaks Brewing Company. Tempe, Arizona)
• John Longuil (President, Novair USA)

Darren Yates is passionate about developing quality concepts and solutions for the hospitality industry.

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