Hops contain enzymes similar to those produced during the mash in order to break down sugars for the yeast to ferment. Because our beers are unfilltered and unpasteurised for maximum flavour, some of these enzymes can continue to work on long chain sugars after our beers are canned. This is known as “hop creep” and has become a point of much discussion within the brewing industry. Best case is a
beer that tastes a bit di#erent to intended, worst case is a beer can that explodes from the extra pressure build up.
We try to mitigate it with temperature control and by fully fermenting sugars during the primary fermentation phase. However, there is always the chance that some fermentation can occur in cans if they are left out in the warm, especially in our very heavily hopped hazy beers. Therefore it is important to keep these cans chilled at all times, as a bonus though, the taste will last a lot longer that way too and you’ll get to enjoy the beers as fresh as they were intended to be consumed.
KEEP CHILLED • DRINK FRESH • ENJOY