First, your literature search should be focused on flavor stability + oxidation. Hot Side Aereation is rarely mentioned as such in the literature.
Brewing textbooks: it's profusely mentioned in the two major Brewing Science books, Narziss and Kunze.
Manufacturing: All major manufacturers design their equipment for inert brewing, aka LODO.
Brewing schools: Weihenstephan, VLB, Siebel train brewing engineers to brew LODO, using the textbooks mentioned and related literature.
All pale lagers made by major breweries are made this way.
Papers are published in all major brewing journals. Yes, takes time to find them.
Does it make better beer? They do think so, clearly, but taste is individual, so you can disagree.
Does it apply to every style? Research in other styles is limited.
LODO beers taste different. Better or worse is up to you.
But if you are cloning LODO beers, you won't clone them with a non LODO process.
Prost!
Here's an easy to follow presentation from Professor Narziss himself.
http://www.ebc-symposium.org/uploads/mycms-files/documents/2016/presentations/L1 Narziss.pdf
Brewing textbooks: it's profusely mentioned in the two major Brewing Science books, Narziss and Kunze.
Manufacturing: All major manufacturers design their equipment for inert brewing, aka LODO.
Brewing schools: Weihenstephan, VLB, Siebel train brewing engineers to brew LODO, using the textbooks mentioned and related literature.
All pale lagers made by major breweries are made this way.
Papers are published in all major brewing journals. Yes, takes time to find them.
Does it make better beer? They do think so, clearly, but taste is individual, so you can disagree.
Does it apply to every style? Research in other styles is limited.
LODO beers taste different. Better or worse is up to you.
But if you are cloning LODO beers, you won't clone them with a non LODO process.
Prost!
Here's an easy to follow presentation from Professor Narziss himself.
http://www.ebc-symposium.org/uploads/mycms-files/documents/2016/presentations/L1 Narziss.pdf