Originally Posted by Kaiser
Nice article. I'm reading it right now.
It makes me wonder if we would have been bashing this method if the findings would have come from an AB lab and not from New Belgium. If its a mirco brewery it seems to be ok to say an "increase in esters was considered by the brewery to be a positive change because of the potential to mask staling flavor compounds"
I personally find it to be inconclusive as the results show an increased fermentation time and an increase in ester production. Sure that may be fine for those beers but, what about Lagers?
Furthermore, it eludes to the fact that sterol production is inhibited, which may result in the higher ester formation, and that normally sterols are synthesized aerobically. Sure, New Belgiums lab division may be able to get some ergot fungus to introduce in minute amount to provide the sterols but what about us?
I think it is very interesting to read but don't see that I will be replacing my practice of oxygenation with EVOO infusions.
I may be a slow drinker but I have yet to be that slow that I need to worry about staling.