Editing Low oxygen brewing
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Low-oxygen brewing (LOB) is a holistic approach to brewing designed to preserve the fresh flavors of the malt, hops, and other ingredients by minimizing the [[oxidation|negative effects of oxygen]] end-to-end, from ingredient selection to beer storage. These methods are sometimes referred to as "LODO" (LOw Dissolved Oxygen). | Low-oxygen brewing (LOB) is a holistic approach to brewing designed to preserve the fresh flavors of the malt, hops, and other ingredients by minimizing the [[oxidation|negative effects of oxygen]] end-to-end, from ingredient selection to beer storage. These methods are sometimes referred to as "LODO" (LOw Dissolved Oxygen). |