![]() ![]() Related: Things to Watch Out For When CanningĪt a quantitative level we’ve always had a random sample of our beers submitted for chemical and microbiological analysis following every canning and packaging run. They also look after our can integrity tests, which involves inspecting and measuring precise lid seam tolerances and maintaining brand compliance standards around our lids, labels and date stamping. This involves regular quality checks on the beer temperature and carbonation, head pressure, dissolved oxygen levels, clarity and fill levels. The canning crew play an important role in maintaining our quality control standards, ensuring compliance to key standards and maintaining best practices. We also follow sensible hygiene procedures. We have processes in place to prevent issues such as oxygen pick up, chemical contamination and low fills. Since day one of opening our breweries we’ve been diligent in keeping strong quality control procedures through every phase of the brewing and canning process. ![]() You can read in-depth about our Beer Sensory Program here. It involves the regular and ongoing testing of beer samples from the point of view of taste, smell and mouthfeel, to ensure it meets its ‘true to brand’ criteria before leaving the brewery. Our Beer Sensory Program/Panel approaches our beer quality from a qualitative perspective. Our new lab, together with our developing beer sensory program/panel, form part of our analysis resources that give us information on how our practices, processes and controls are performing. ![]()
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