Crowlers and other cans sealed at the bar have been popular with brewpubs and taprooms for almost a decade now, working around the higher cost of a canning line while still providing a to-go option for customers.
Filling them is quick and easy, making them an attractive option. However, there are several potential downsides—and keeping the liquid at its best requires care on the part of both brewery and drinker. Shelf life is a concern, and there are variables beyond the brewery’s control once that can is sealed.
Here, I outline some of the usual pitfalls of crowler fills, as well as ways to avoid them, so that your customers can experience the best possible version of your beer.