Application Note: Oxygen Measurements in the Brewing Process

Brewing is the process of making beer, ale, and similar cereal beverages that are fermented but not distilled. The raw materials of these beverages are water, hops, and barley, supplemented by corn, rice, or sugar.

Background / Malting

Barley is first steeped in cold water for 45 to 72 hours, the water being drained off about once a day. The barley is then placed in slowly revolving drums or in shallow tanks equipped with plows. As the wet grain is stirred and aerated, it begins to germinate. This process produces several enzymes in the grain, the most important being malt diastase, which has the property of changing starch into sugar. Germination is allowed for about 6 days; the sprouted barley, now called malt, is finally kiln-dried. Kilning checks germination and produces substances that give an aromatic flavor to the beer. By varying the heat, the malt can be toasted from light tan to dark brown; the color of the beer is partially determined by the color of the malt.

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Application Note: Oxygen Measurements in the Brewing Process (pdf - 445 KB)

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