Please welcome our newest team member - Our Canning Line. We started canning in December 2016, starting with monthly can releases of experimental IPA's, Stouts, and Pilsners. A full year later, we canned our first sour ale, the original Fruit Fetish Peach and Passionfruit, which was loaded with sweet tropical fruitiness balanced with an acidic tartness and bite.

In the past two years, you have helped guide our canned offerings released bi-monthly from our West Chester Taproom. The selection of styles has grown to represent what you desire most, from crushable Cloudy & Cumbersome to eccentric fruited IPA's and sours, not to mention our high-octane pastry stouts. One theme has been common throughout every can: Freshness. And we can't wait to start saving you the trip to our taproom via Mercury on February 4th.

2019 is going to be a pretty fun year. -Much Love

A front and center view of the operator's stage.

Cans in queue wait patiently to be time-stamped, rinsed with sanitizer, and ready to fill.

The cans are rinsed with food-grade sanitizer, purged with CO2, and then immediately filled with cold, carbonated beer. You can see the can lids in queue, ready to instantly seal in the freshness.

 
Greg Harris, Head Brewer and Director of Brewhouse Operations, watches over the operation like a hawk. Freshly sealed cans travel in front of him to the label applicator. Meanwhile, water and air jets rinse the cans before labeling.

On the other hand, Joel, our QA/QC manager is jolly to see that everything is up to his spec. QA/QC stands for quality assurance and quality control.

Senior Brewer, Tim Batog, and Brewer Matt Gilberg are getting into the groove of "pack-out", where finished cans are snapped into 4-packs and put into cases.