Do beta and alpha acids oxidize during the brewing process?

The correct answer indicates that both beta and alpha acids undergo oxidation during the brewing process. Alpha acids are primarily responsible for bitterness in beer, and they are known to oxidize, which can lead to the development of off-flavors if not managed properly.

Beta acids, while they are less prominent in the bitterness profile, can also oxidize, though they are less understood in terms of their role in flavor and stability compared to alpha acids. The oxidative reactions involved can affect the overall flavor profile, aroma, and stability of the beer, particularly over time or under inappropriate storage conditions.

This understanding highlights the importance of managing oxidation in brewing to maintain the quality of the final product. Various factors such as exposure to air, light, and temperature can influence oxidation rates, making it crucial for brewers to control these elements to ensure the best possible outcomes.