We started our mobile canning service to help craft breweries expand and reach more customers. Your beer will look & taste better in cans!
Please read the FAQ for information about how our mobile canning service works, and be sure to contact us if you have more questions, or would like to set up a meeting.
We take great care to ensure cleanliness and sanitation.
We CIP our machine before every canning job with caustic and peracetic acid. The caustic is circulated for a minimum of 20 minutes – we will need you to provide hot water at 60 degrees C. The machine is then rinsed with cold water and then sanitised with peracetic acid for 5 to 10 minutes. After each job we flush with water and sanitise again with peracetic acid.
At your request, we will run this CIP process between each beer.
Also at your request, we will test our machine and a representative sample of empty cans for Adenosine Triphosphate (ATP) before, during, and after each job, and share the results with you.
Our canning machine works with all beer styles, including re-fermented beers – see below.
It’s no problem to can two or more styles of beer at your brewery on the same day.
Here is a list of some of the beers we have canned:
- IPA (Session, Double, Belgian)
- Pale Ale (American, British)
- Russian Imperial Stout
- German Lager
- Munich Helles
- Czech Pilsner
- Belgian Witbier
- Sweet Stout
- Berliner Weisse
- Belgian Blonde
- Oatmeal Porter
- Grape Ale
For force carbonated beers, you MUST have your beer ready to enter our machine at 1 degree Celsius or lower when we arrive – this is very important.
If your beer is warmer than 1 degree Celsius it will be at a higher pressure, which means our machine will not work as efficiently, and you will have more losses.
For that reason, we cannot and will not accept customers with beer which is at more than 1 degree Celsius when it enters our machine – this means the shorter your beer hose from the brite tank, the better.
We LOVE canning beer which will re-ferment in the can. Why? Because we don’t have to worry about carbonation and temperature, so we are even more efficient than usual.
Aluminium cans are able to withstand over 6 bar of pressure before they risk losing shape. A bottle of champagne has 6.5 bar of pressure at most, so if your re-fermentation produces less carbonation than champagne, there should be no problem using an aluminium can.
Your re-fermented, can-conditioned beers will taste just as good in a can as they do in a bottle – maybe even better, because no light will enter the can to destroy the flavours.
We can fill 33cl, 44cl, or 50cl Standard cans, as well as 33cl Sleek cans. The specifications for cans are here on the Ball Corp Europe web site. We can fill cans which have the “CDL 202 End” but we cannot fill cans with the “200” End size – they are a different diameter and do not work with our seamer.
We have four options for you:
- Self-adhesive labels: your cans pass through our in-line mobile labelling machine, which applies a wrap-around self-adhesive label to the can. Here are the exact specifications your designer and printer will need to produce your labels.
- Heat-shrink labels: your cans are sleeved with a wrap-around label which is then heat-shrinked on to the can.
- Pre-printed cans: your cans are decorated at the can factory (minimum order: 100,000 cans).
- Hybrid cans: order pre-printed cans with your company logo on them, and then use our labelling machine to put the individual beer labels on the cans. For example, you have XYZ Brewing Company pre-printed on the can, and then each beer – Pils, Blonde, IPA, etc – has its own label and colour scheme.
Your designer is going to love designing for cans – there’s so much more space!
Here are the exact specifications your designer and printer will need to produce your labels. You should have your design ready at 4 weeks before the canning date so that everything is ready on time.
Our date coder is an ink-jet system which is placed in-line to print on the bottom of your cans, and we program it to your requirements. You can use just one line for a “Best Before” date, or have up to four lines – it’s up to you.
We do not supply cardboard boxes or trays, so you will need to order your own can trays or boxes. Can trays should be 397x265x50 mm to hold 24 Standard size cans (33cl, 44cl, or 50cl).
We CIP our filling machine immediately before and after each canning job, using Diversey chemicals – Diversey audited our CIP process to make sure we reach the highest standard possible, and we use Diversey chemicals exclusively.
On request, we conduct ATP tests and show you the results before we start canning.
And a few days after we can your beer, you’ll receive comprehensive reporting on our seams and seam integrity.
To learn more about our quality controls, click here.
Our canning line usually adds between 20 and 50 parts per billion of DO to your beer. Our best result – tested by our customer – was 12 parts per billion.
Results depend a lot on the beer recipe. Some beers produce good foam, some don’t. We do our best to adjust for the beer to minimise DO as much as possible
We usually arrive at your production facility the day before the canning job to set up, CIP, and make sure everything is ready: electricity supply, hose connections, etc. It takes about 2 hours to set up our equipment,run the CIP routine, and test our seamers.
We can comfortably fill about 40 hecto per day. It’s possible to do more than that of course, but it turns into a long day for you and your staff!
- + 6 weeks: make your booking with Grand Canning
- + 4 weeks: finalise your can design, & place the order with your printer
- + 4 weeks: order your cans (we provide you with the ordering information when you book us
- + 4 weeks: make sure your product will be ready for the canning date
- + 3 weeks: confirm your volumes with Grand Canning
- + 2 week: Make sure your labels will be delivered to you on time
- + 4 days: your cans are delivered to your brewery
- + 3 days: start chilling your product.
- +1 day: prepare head pressure to 1 bar
- C-Day: let’s start canning!
Each job is priced on a “per can” basis, but it’s difficult to provide a definite rate for you here and now because every brewery is different, and every canning job is different.
Some jobs are 15 hecto every three months, while others are 60 hecto every month.
We suggest you send us an email, and we’ll get in touch to find out about your brewery, your beers, and your questions about mobile canning.
- Cans are lighter than bottles, so your transport costs and emissions will be lower
- Cans don’t break – no more broken glass, spilt beer, and angry warehouse teams!
- Cans prevent UV from spoiling your product – no light enters a can while it’s on the shelf in the supermarket
- For the same volume of product, cans take less space in your warehouse & a bar fridge
- Cans are made out of aluminium, a naturally occurring metal which is easy to re-cycle
- Cans get colder faster
- These days, cans have sophisticated epoxy linings to prevent metal tastes entering your product.
- Cans take up to 6 bar pressure before they distort – that’s the same as a champagne bottle
- Small batches
- Experienced operators
- Flexible scheduling
- State-of-the-art machinery
- Fully insured
- No capital costs, maintenance costs, or storage costs for you
- You concentrate on the brewing; we concentrate on the canning
- Bio-security testing & reporting
- Seam inspection and measurement with statistical reporting
- Between 7 and 9 hecto per hour