Preserving IPA flavor for Master Brewers is critical to delivering quality beer, Brewshield was presented as a solution for extending the “fresh window”. Many master brewers expressed concern around the shelf life and more importantly the short “fresh window” experienced in brewing and storing IPA’s.

As IPA’s are the flagship of craft production, sales and innovation, making up more than 34% of all craft sales. It was agreed that maintaining freshness was of critical concern and that this was complicated by the continued addition of unique flavor combinations to differentiate IPAs in this competitive space. Not even considering the price premium and cost of expensive hops, floral and fruit components, especially when it was found that these were often the first to disappear after brewing.

Certified organic brewers have even a tougher time in maintaining taste freshness and many brewers have begun to trial Brewshield as a solution to their problems. Brewshield is able to stabilise and protect the sensitive flavor compounds and allow for a lengthened window of optimal taste, as well as go some distance in protecting beer from challenging cold chain and distribution.

One big take away from the conference was the challenge top brewers had in submitting their beers to competitions, especially large ones like the GABF where literally thousands of beers are stored in unrefrigerated areas weeks prior to judging. How would this affect complex and sensitive beer ? We will begin working with brewers on their submissions this year, much like we have done with success in the past.

Preserving IPA flavor for Master Brewers is critical to delivering quality beer, Brewshield was presented as a solution for extending the “fresh window”. Many master brewers expressed concern around the shelf life and more importantly the short “fresh window” experienced in brewing and storing IPA’s.

As IPA’s are the flagship of craft production, sales and innovation, making up more than 34% of all craft sales. It was agreed that maintaining freshness was of critical concern and that this was complicated by the continued addition of unique flavor combinations to differentiate IPAs in this competitive space. Not even considering the price premium and cost of expensive hops, floral and fruit components, especially when it was found that these were often the first to disappear after brewing.

Certified organic brewers have even a tougher time in maintaining taste freshness and many brewers have begun to trial Brewshield as a solution to their problems. Brewshield is able to stabilise and protect the sensitive flavor compounds and allow for a lengthened window of optimal taste, as well as go some distance in protecting beer from challenging cold chain and distribution.

One big take away from the conference was the challenge top brewers had in submitting their beers to competitions, especially large ones like the GABF where literally thousands of beers are stored in unrefrigerated areas weeks prior to judging. How would this affect complex and sensitive beer ? We will begin working with brewers on their submissions this year, much like we have done with success in the past.