I've spent the week at CBC talking to brewers, including German brewer, and food scientists and doing my own research. After all of that I feel like the method, but not the goal, is even more bogus than I thought at first. Not a single German brewer or food scientist gave their methods any credence whatsoever. But all agree that excluding O2 is a good goal. Turns out there's a simple, inexpensive way to do that. I'll be experimenting with that in the upcoming weeks.
Not even a hint!