Our first experience on can fermentation
Video: labelling the Sutton cans
Not every craft beer brewery is able to lager their beer in bright-tanks under pressure. Many still rely on so called "bottle fermentation". We started the mobile canning revolution in Switzerland, also due to the fact that cans, as our preferred package for beer, are fermentation friendly. We knew fermentation within the can would work well by theory and as we have seen and experienced it abroad. However, we never tried it ourselves until two weeks ago:
We teamed up with Brauerei Sutton, an English Real Ale enthusiast, brewing his delicious beers in Dallenwil, close to Engelberg. Tim, the brewer and owner, was eager to can his beers and we really wanted to gain hands-on experience on secondary fermentation within our cans.
Two weeks after canning, we just yesterday tried and analized the final product:
With only 20ppb of oxygen left and a final carbonation of 3.4g/litre within the can, the quality is outstanding!
After pouring the VICTORIA ALE SPEZIAL 1868 it develops a nice and dense foam, adding its share to the whole drinking experience.
The cans did not deform nor burst. They are well "pressurized" and make a wonderful cracking sound, when they get opened.
Conclusion: Secondary fermentation or so called can fermentation does work perfectly well! We are now happy to welcome swiss brewers, willing to carry out second fermentation in cans.
have a look through the pictures below
Salute!
Valentin & Mo
LAB63 Mobile Canning
