Controlling refermentation in packaging is an essential part of quality and food safety programs in breweries. Unintended refermentation can cause a package to rupture at the distributor, retailer, or in a customer’s possession, which is a potential consumer safety concern.
It is the brewer’s responsibility to prevent package over-pressurization—not the customer’s!
The purpose of this resource is to provide guidance to brewers on the following:
- The impact of carbonation on internal package pressure, especially when bottle or can conditioning is not intentional
- Managing refermentation in packaged beer to prevent package over-pressurization
- How CO2 created in conditioning can increase and exceed the pressure rating of a bottle or can
Download the resource to learn more about:
- Knowing the pressure limitations of your package
- Ensuring fermentation is complete
- Managing in-package conditioning and calculating priming additions
- Yeast considerations
- Package conditioning do’s and don’ts
- Guidance on internal package pressure
Under the Food Safety Modernization Act (FSMA), the United States Food and Drug Administration (FDA) dictates that it is the responsibility of the brewer to protect consumers by proactively managing food safety hazards associated with the manufacture and transport of beer.