Keeping beer within a cold chain environment in America has been standard practice for decades. Thereʼs some simple science at play that proves storing beer below 6 degrees Celsius prohibits many yeast strains contained within the beer. This reduces their ability to produce C02 that would increase the pressure within the keg. When beer leaves the cold chain, the yeast will become proportionally more active as temperature rises. Every degree matters.     
                  

The effect our cold chain gives to UK bars/shops is added commercial confidence that youʼll be pouring beer rather than foam. ‘Fobbingʼ is the most common result when refermentation happens in kegs as foam will pour until the pressure inside the kegs has reduced sufficiently. For many bars, they donʼt have the knowledge or equipment to solve this on-site so weʼre taking the problem away ensuring every keg we deliver will pour nicely. Obviously, this will increase the yield over a fobbing keg and allows cold chain kegs to return more profit over a fobbing one. This is mainly for ‘cleanʼ beers that donʼt have other micro-organisms in them so we certainly wouldnʼt say itʼs perfect for wild-yeast saisons, for example, but it will still add a huge benefit to these styles too.

                       

How much beer will you save? Itʼs hard to say with a precise number but many bars weʼve visited will testify to fobbing being bad for wastage, bad for their staff having to deal with it and bad for their customers watching this happen. We can confidently say that our cold chain kegs will help considerably reduce this problem to a point where weʼre aiming for a ʼno fobbing guaranteeʼ in the coming months with a great tech-led opportunity for bars to be 100% cold chain compliant.

                       

In terms of quality, cold chain will ensure the beer is as close as possible to when it left the brewery. Oxidation has a massive affect on flavour and by keeping both time and temperature under control, we can limit the effect of changing flavours in beers we supply. The beer will simply taste better than if it was left in an ambient temperature environment for weeks or months.

                       

We canʼt fix problems in beers that are already there. This is why weʼre working with some of the worldʼs most commercially competent breweries who are producing beers that are truly world class. Sometimes mistakes will happen and ensuring beers are lab-tested before they leave the breweries is something we closely monitor. We donʼt want to let our customers down and therefore only offer beers from breweries we know care as much as we do about controlling what they produce.

                       

For a more technical look at why cold chain distribution matters, thereʼs a great article from The Brewers Journal we recommend reading: https://www.brewersjournal.info/keep-it-chilled-a-focus-on-coldchain-distribution/

                                                       

As, ever please let us know if you have any questions regarding the exiting world of cold chain distribution as weʼre very happy to answer them.