PERSONAL BREWING VS
The 4 Advantages of Personal Brewing
1. Our beer is made in a single vessel, without damaging transfer steps. We combine fermentation, maturation, clarification and keg and bar all in the one vessel, whilst still adhering to all true brewing principles. It is therefore technically the freshest beer in the world. And beer is like bread, its best fresh.
The 4 Problems of Commercial Brewing
1. The beer is processed via large industrial pumps through several vessels, then a filter, a filtered beer tank, a filler and finally into packaging, all of which oxidises the beer. Brewers have been working on this issue for decades and this is the only reason the No.1 beer in the world has a 3½ month shelf life.
2.Our beer is not pasteurised. We have no need to heat the beer because we sanitise the machine during cleaning. So another reason we make fresher beer when comparing to a brewery which reduces liability risk by heating the final beer.
2.Most breweries heat the beer to 60°C (140°F) for 20 minutes once it's packaged, in order pasteurise the beer. They do this as a safety measure to destroy any bacteria or yeast that may still be in the beer or on the cans or bottles or kegs. Heating the beer in this way promotes staling and ideally should be avoided.
3.Our beer is not transported. It sits in the fermenter it was made in, right until the last drop. No shaking, no bumping, no rough handling.
3.Breweries need to transport beer on trucks, trains, and boats which promotes staling and aging of the product.
4.Our beer is kept cold after fermentation is completed. It is never kept warm once its ready. It never experiences the aging process ALL commercial beers experience, so the beer is super-fresh.
4.Breweries can't keep their beer cold after packaging. So before it gets to you, its been kept warm for an extended period as it is transported in various vehicles and stored in various wharehouses. This warm storage ages the beer.
Result: Technically the freshest beer in the world due to no pumping, no transfers, no filling into packaging, no heat treatment, no storage times and no warm storage temperatures, all of which ages beer. You're drinking cold, clear, fully carbonated, commerical quality beer as soon as its ready, right out of the fermenter it was brewed in, and it simply doesn't get better than that.
Result: Commercial beer has a limited shelf-life due to oxidation, heat treatment, transportation and warehouse storage times and storage temperatures. If this wasn't true the No.1 beer in the world wouldn't take their beers off the shelves after 3½ months - but they do, because they say you can taste it by then.