Just as we invest in equipment, it is essential to invest in the people who make packaging happen. Packaging deserves to be treated as a legitimate career path.
Craft brewers have been forced to scrounge packaging wherever they can, including repurposing “old” cans with makeshift labels and dusting off bottling lines.
Since packaging operations are the last set of a brewery’s process steps to touch beer before it’s consumed, it’s essential that breweries pay strict attention to food safety.
Monitoring and controlling packaging operations is one of the biggest challenges to beer quality, and it often distinguishes good brewers from great brewers.
The history of package mix in beer has been a dance of the respective market shares of cans and bottles, each growing and declining in response to long-term trends.
As craft beer trends toward lighter “lifestyle” options such as session beers, a growing number of craft breweries are gravitating toward smaller package sizes.
Originally designed to cool wort, coolships are becoming more prevalent in U.S. craft breweries for more than just spontaneous fermentation. A look at uses and best practices.
Many brewers are discovering that adding hydrogen peroxide to an alkaline cleaning solution can assist in removing protein and calcium deposits in the brewhouse.
Selling oxidized, stale beer is an easy way to lose customers. With the increasing level of competition for retail space, brewers need every advantage to keep their beer at its best.
As brewers, we meticulously follow recipes and procedures. So why do otherwise careful brewers often set up CIPs by eyeball, wildly varying contact time and concentration?