11 December 2017

Oxygen Kills Beer

 

Oxygen and beer aren’t buddies. In fact, oxygen is one of the main contributors to the deterioration of the flavour of beer alongside light, heat and time.

In the brewing world, this oxygen problem is common knowledge, but instead of injecting a chemical into our beer to deal with it, we’ve got a far better approach.

The natural oxygen scavenging liners inside our bottle caps remove the small amount that finds its way into the bottle during filling, so when you open your beer it’s as fresh as it gets.

We were the first brewer in Australia to adopt this technology, and are proud to say, we’re still one of only a few who invest in every cap, ensuring the quality of our beer.

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