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Tech. Q. Master Brew. Assoc. Am., October/November/December 1966, 3(4), 263-264 English  |  VIEW ARTICLE
The use of nitrogen and carbon dioxide in brewery operations

R. C. Holahan

With the analytical methods and equipment presently available, there has been developed a low-cost, practical method of achieving the necessary oxidation control to assure a "brewery fresh" bottle or can of beer, not only close to the brewery, but in the total marketing area, long after the date of packaging.