Currently working on moving towards canning a NE Style IPA line. Curious what others have to say about issues present with packaging this style. It's currently served via keg and growler with little time spent in package but we're acquiring a canning line soon and so
We use a combination of yeast in solution (no finings) and high protein/polyphenol mix to get the characteristic haze. What we're mostly concerned about is the heavy sediment possibly messing with the canning system. Also concerned about shelf life and issues with the yeast settling in the and customers pouring a bunch of nasty murk at the end of the can. Perhaps this latter two things have more to do with customer education - it seems like short shelf life and murky pours maybe just come with brewing this type of beer and rather than there being a "solution" customers just need to know what they're getting into.
Anyway throwing it out there in case anyone has any advice on best practices for packaging this style. Thanks!
We use a combination of yeast in solution (no finings) and high protein/polyphenol mix to get the characteristic haze. What we're mostly concerned about is the heavy sediment possibly messing with the canning system. Also concerned about shelf life and issues with the yeast settling in the and customers pouring a bunch of nasty murk at the end of the can. Perhaps this latter two things have more to do with customer education - it seems like short shelf life and murky pours maybe just come with brewing this type of beer and rather than there being a "solution" customers just need to know what they're getting into.
Anyway throwing it out there in case anyone has any advice on best practices for packaging this style. Thanks!
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