Need to interview commercial brewers


South Jersey FC Member
Hi, all. I'm working on several highly technical stories about the commercial brewing process over the next few months that relate to 1) water chemistry and 2) preventing O2 on the cold side. I'd love to interview some professional brewing members who can speak accurately to any of the following:

1) water content/variability/influence on styles
2) preventing DO during transfer and packaging

If you can speak to any of those sub-topics, please contact me asap. or 302-584-1607. Thank you!