Oxidation is a universally despised off-flavor, and brewers have developed a number of methods for reducing the chances it occurs. One such method involves using ascorbic acid, a chemical antioxidant, which can be added during the mash and/or at the time of packaging. Brülosophy contributor Will Lovell has experimented with ascorbic acid to see the impact for himself. What do his results tell us? Let’s find out!
