This joint project between the Brewers Association and the American Society of Brewing Chemists (ASBC) is designed to deliver basic quality methodology to attendees. Oxygen can be a great help in brewing and can also bring a quick a death to your finished product. Dissolved oxygen and total package oxygen are often misunderstood parts of the process and can be difficult to measure, but managing these are essential to maintaining your world-class beer in finished product and package. Join our experts as they explain the differences between the two measurements and an in-depth explanation of what they mean to your beer. Demonstrations of measurements, including the can shake method, types of meters, and how to calculate TPO will be explored.