Reducing TPO on a Small-Scale Canning Line

Goose Island Beer Company faced a rapid oxidation problem on their smaller-scale canning line, where they were encountering high TPO numbers well beyond their level of acceptability and saleability. This issue was also affecting the beer's sensory profile. Despite brainstorming various adjustments and modifications to the line, they were unable to consistently solve the problem. However, by focusing on five key variables - beer temperature, filler base pressure, dissolved CO2, beer style, and can fill rate - and optimizing each of them, they were able to drastically reduce TPO levels. They discovered that maintaining a controlled beer temperature of 34 degrees, filler base pressure of 13-16 psi, dissolved CO2 level of 2.6 volumes, appropriate beer style considerations, and achieving a fast fill rate with good foam quality were instrumental in achieving the desired results. Additionally, they made equipment modifications, such as adding a CO2 tunnel with a scraper and foam blaster, to help maintain low TPO levels.