Americans have been canning beer since 1935 but traditionally glass bottles were the preferred format. Today, cans represent the majority of packaged beer volume in the US. There are many benefits to cans including how portable they are, how much faster they cool down, how they open new opportunities for sales, the fact that aluminum is infinitely recyclable, and because cans are simply better for the beer then glass.
So why are there still so many misconceptions about canning? Especially mobile canning? Mobile canners still come across these 5 misconceptions when it comes to canning beer, cider, wine, seltzer, and other beverages.
- Canning doesn’t make sense unless you are packaging a large volume.There are more canning throughput options than ever before. Canning is not just for big breweries and mobile service does not have strict minimums. This allows producers of all sizes to go to market in cans. Also, mobile service can scale to accomplish large volumes so growing pains are never an issue… at least on the canning side!
- Can supply issues will resolve once COVID restrictions are rolled back.
This is not true. Although supply in the market is linked to increased demand, it is not a direct result of the pandemic. Domestic supply is behind demand and market analysis says the market for cans will remain tight for a couple years. This should not discourage anyone from getting into canning but there are a few key pointers that will help you navigate the “Candemic”.
- Standard can sizes will be easier to source then unique formats.
- With international supply filling the gap, be sure to check can compatibility with your equipment or mobile canning provider if you are sourcing your own materials.
- Expect/plan for some price volatility and price increases for cans.
- Lastly, choose your supply partner wisely, find a partner who can provide customers with supply chain security by leveraging combined buying power.
- Aluminum affects the taste of the product.
Cans in general are better than glass when it comes to protecting the product. Cans have a lining inside them so there is no actual contact with metal, plus they are airtight, and sunlight cannot penetrate them. Keep in mind that while the vast majority of liquids are compatible with these liners not everything is right for cans. Some very low pH products and some styles of beer that could continue to attenuate after being canned are not ideal for canning.
- Mobile canning offers lower quality canning than in-house canning lines.
Mobile canning offers superior, turnkey quality. Significant investment in QC equipment and dedicated QC/engineering personnel, paired with proven SOPs and trained, dedicated line operators equal enhanced capabilities over many inhouse canning systems. Packaging is the gatekeeper to your brand, and mobile canners do this every day so they should be better!
- Costs of canning are too high to make it profitable.
If canned products were not profitable why would everyone be moving to cans for direct to consumer, self-distribution, and full-distribution models?! Mobile service rates are comparable to the cost of in-house options, and despite modest price increases in the cost of aluminum, cans still provide great margin potential. If you are a brewery focusing on your taproom, don’t expect the same margin as draught but don’t miss the opportunity to make incremental revenue on packaged product. Quality is better than crowlers or growlers and studies prove that taproom can sales do not cannibalize draught and in fact increase average register ring.
This article was originally written for The Brewer Magazine.
