Elevate Your Microbrewery with Professional Canning Solutions

Oxygen is the primary enemy of packaged beer. Without professional purging and counter-pressure filling, dissolved oxygen destroys hop profiles and creates off-flavors, drastically shortening the window in which your beer tastes as intended.

• Rapid Staling: “Cardboard” or “papery” off-flavors develop within weeks

• Hop Aroma Loss: Volatile hop oils fade in days rather than months

• < 30 Days: Typical shelf life of poorly packaged beer vs. 90-120 days for professionally canned product

Even with a great brew, a poor seal ruins the product. Inconsistent seaming leads to flat beer, leaks, and waste, while manual filling methods often result in excessive foaming and low-fill rejections that cut directly into your yield.

• Leakers & Low Fills: Waste significantly increases due to foam-over and bad seals

• Carbonation Loss: Micro-leaks allow CO2 to escape, resulting in flat beer upon opening

• Brand Reputation Risk: A single bad batch can permanently damage customer trust

Relying on mobile canning services or slow manual lines creates scheduling conflicts and eats into margins. You are often forced to package on their schedule, not when your beer is at its peak, limiting your ability to do small-batch releases.

• Scheduling Conflicts: Beer sits in the tank too long waiting for mobile canners

• High Minimums: Inability to package small-batch or experimental runs profitably

• • Margin Erosion: High per-unit costs of mobile services reduce profit on every can sold