DEGASSING

Oxygen – known in breweries as the greatest enemy of beer. It leads to oxidation, changes the aroma profile of the beer negatively and impairs its shelf life. It is therefore important to prevent oxygen from getting into the finished beer at all stages. However, this is only possible if the water with which the beer comes into contact or with which the beer is blended is also oxygen-free. For this reason, the water used must always be reliably degassed. The possibilities for this are manifold, and the results are correspondingly manifold. Take a look at the different solutions we have developed over the years and which are used by many customers worldwide.