Draught Beer Quality Subcommittee Publishes Facts About Growlers

Growler use by consumers and retailers is becoming an increasingly popular way to bring the retail draught beer experience home or to transport rare or small production beers. The important decision to fill and use growlers must be made with an eye towards safety, delivering quality draught beer and compliance with all state and local regulations.

In response to the increasing popularity of growlers as a “to go” container for fresh draught beer, the Brewers Association draught beer quality subcommittee has announced the publication of a new resource, Facts About Growlers. This new document highlights best practices concerning growler container cleanliness, filling and filling hygiene. Post-filling quality issues for consumers, as well as safety notes for retailers and consumers, are addressed.

Facts About Growlers joins a series of concise, easy-to-read documents used to communicate critical information about draught beer quality to retailers, wholesalers and line cleaning service providers. These fact sheets can be downloaded from DraughtQuality.org free of charge and printed or reproduced as needed.

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Facts About Growlers

Chuck joined the Brewers Association staff in 2013 after a long career as a craft brewer. He opened Tennessee’s first brewpub, Boscos, in 1992. As an owner and director of brewery operations for Boscos Brewing Company, he opened additional brewpubs in Memphis, Nashville and Little Rock, Ark. In 2007, Chuck opened and operated Ghost River Brewing in Memphis. He has served as chair of the Association of Brewers Board of Advisors, chair of the Association of Brewers Board of Directors and was a member of the first Board of Directors for the Brewers Association.

In his capacity as technical brewing projects coordinator, Chuck works with the technical committee and the safety, sustainability, quality, draught beer quality, pipeline subcommittees, as well as the keg repatriation working group, to encourage and facilitate best practices in all phases of Brewers Association members’ brewery operations.

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