Bamforth did say that a while ago but softened it later (a closer while ago) to "the cold side oxidation is much more important".
Now, he's the QC director at a low-oxygen brewery …
…
Bamforth as mentioned now works for a Low oxygen brewery …
I found the fact that Dr Bamforth is now the Senior QC Advisor at Sierra Nevada interesting given his past comments. So, I sent Dr Smith a note asking if he could follow up with Dr Bamforth. He graciously did.
In reply Dr Bamforth sent an article he wrote for Brewer and Distiller dtd June 2021 based on the paper given to the 36th Biennial Convention of the IBD Asia-Pacific Section, March 2021. Much of the information remains the same as past information as that from BeerSmith podcasts and other interviews.
Within the article there is a statement that fairly accurately describes the entire article: “…keeping the beer cold is a far better bet for keeping the product fresh than is all the tinkering the brewer can do with malts and brewhouse oxidation.”
I found this interesting: “Bear in mind that some people have recently suggested (contrary to what has long been supposed) that copper is not as big a negative as is iron.”
However, there was one noticeable change (“softening”?) from past interviews: under the heading Avoiding oxygen pick up during the process it says “I suggest that common-sense protocols for avoiding obvious air ingress are worthwhile, albeit less relevant than minimising oxygen level in the final package.” [emphasis is mine]. He goes on to name several of these common-sense approaches.
He ends the article in a very familiar way “Keep out the oxygen from the final package and keep the beer cold. And minimise the time from production to consumption. Worry about these things before anything else.”
I have been accused of cherry picking information to suit my argument. I refute that claim but feel free to look up and read the complete article for yourself.
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Thanks so much for taking the time!
Much appreciated
For context, it's also important to mention that Bamforth has always stated that his observations apply to pro brewing.
And exposure to oxygen given the square-cube law is much, much lower in pro brewing vs home brewing, everything else being the same.
Cheers!
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