ProBrewer.com

An Online Resource Serving The Beer Industry

  • News
    • News From The Breweries
    • Specialty Industry News
    • Major Brand News
    • Legislative & Regulatory
    • Distribution & Retail
    • Quarterly Financial Reports
    • International
    • Commentary
    • General News
  • Events
    • All Events
    • Essential Virtual Resources for the Brewing Industry
    • Virtual Brewing Conference Guide
  • Classified Ads
    • Latest Ads
    • Ads By Category
    • Help Wanted / For Hire
    • Search Ads
    • Post Classified Ad
    • Post Catalog Ad
    • About Classified Ads
  • Jobs
  • Discussion
  • Library
    • Archives
    • Brewery Floors
    • Brewstillery
    • Distilling
    • Distribution
    • ‘DIY’ floor coating
    • Electric Brewing
    • Filtration
    • Hops
    • Kegs
    • Keg Washers
    • Malt
    • Malt handling
    • Nano Breweries
    • Packaging
    • Pumps
    • Refrigeration
    • Shipping
    • Stupid Stuff
    • Turnkey
    • Used Tanks
    • Water
    • Yeast
  • Tools
    • IBU Calculator
    • Beer Specifications
    • Water Chemistry
  • Advertise
    • Advertise & Sponsorship on ProBrewer
    • ProBrewer Advertisers
  • Allied Trade Directory
    • Search Allied Trade Directory
    • Your Companies
    • Submit New Allied Trade Company
  • Login / Register
    • Login to ProBrewer
    • Discussions Login
    • Register
    • Password Reset
You are here: Home / General News / Goodbye Twist at Sierra

Goodbye Twist at Sierra

April 27, 2007

Sierra Nevada Brewing Co. has began using new barrier crown technology that helps keep beer fresher by blocking oxygen ingress longer without using oxygen-absorbing compounds.

The new pry-off crown offers an increased oxygen barrier due to its density and oxygen barrier properties.

“We are always looking for new ways to ensure our beer reaches our drinkers as fresh as possible,” said brewery founder Ken Grossman. “It took a lot for us to give up the convenience of our twist-off cap. But we’ve researched and tested oxygen ingress through crown lining material since 1991 and continued until we found a new material that substantially reduced it.”

“We are one of the few brewers in the world who go to the trouble and expense of using nothing but whole cone hops, and hops are one of the first things to lose flavor when oxygen hits the beer,” said Grossman. “If the beer doesn’t reach the consumer in the freshest state possible, all of our time and efforts are wasted.”

Share this:

  • Facebook
  • LinkedIn
  • Reddit
  • Twitter
  • Pocket
  • Email
Pat Hagerman

Posted by Pat Hagerman

Pat Hagerman is co-founder of ProBrewer.com. When he's not leading operations for ProBrewer you can find Pat working on Internet of Things (IoT) infrastructure and systems. If you're having a beer with him ask about some of the more original skills he's taught Alexa.

Search

Promoted
Precision Fermentation, Inc. logo
Precision Fermentation, Inc.
Creator's of the BrewMonitor System
Quantiperm logo
Quantiperm
Perfection in Carbonation
Dixie Canner Company logo
Dixie Canner Company
The Birthplace of the Crowler!
Wattco • CHRISTOPHERSON BREW LAW

Subscribe to ProBrewer Daily

ProBrewer Subscriptions

View previous newsletters.

Connect With @ProBrewerPage

 Instagram    Facebook    Twitter

 

 

 

Join the ProBrewer mailing list

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Privacy Policy and Cookie Policy

Connect With @ProBrewerPage

 Instagram    Facebook    Twitter

Go Somewhere Else

News • Classifieds • Help Wanted / For Hire • Discussion • Library • Contact • Advertise • Contact Details • Help

Copyright © 2021 · RealBeer Media · Privacy Policy · Terms and Conditions

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.