CAN You Dig it?


It might’ve taken us 17 years to get around to it, but we’re finally putting cans in your hands. We’re slingin 12-packs of 420 and IPA in 12 oz. cans to start, then following it up with some big boy 16 ouncers down the road. Atlanta will get em first, followed up by Florida and the rest of our watershed.

Can Conditioning

You know we value two things more than anything else round here-quality of life and quality of brews-so we had to go the extra mile on our cans to make sure you’re only sipping the freshest, tastiest brews possible.

The two main things that make beer suck after it’s been packaged are light and oxygen. Cans are lightproof by nature (unlike bottles), so that already kills one problem.

Oxygen is a trickier problem to fix, but that’s where can conditioning comes in. In case you skipped chemistry like we did (we’ve got a doctor to worry about that stuff), the simple explanation is we add a little bit of sugar and yeast to each can before sealing it up.

IMG_8053The yeast eats up the sugar and any extra oxygen in the can, generating a little more co2 (aka carbonation) and naturally extending the shelf life of our brews.

This whole process takes about 5-7 days, and since it depends on live yeast it actually happens in a temperature controlled warehouse at 65 degrees (as opposed to the 35 of our cooler). You can see the first ever couple of pallets of 420 cans conditioning there on the right.

Once the oxygen is all gone, we throw the cans in the cooler to put the yeast into a dormant state of mind, then ship em out to rivers, lakes, beach and your back porch. If all goes to plan, we’ll be bottling conditioning the rest of our brews before long too.

Can QA

Might seem like a no brainer, but the quality of your brew doesn’t matter a whole lot if the packaging holding it sucks. Breakin into the can game meant a whole bunch of new challenges for the fellas in our lab, and many a can was sacrificed to the gods of quality.

If you were payin’ attention earlier, we said oxygen is one of the biggest enemies of tasty beer, so making sure you have a tight seal is key.

As you can see in the photos below, we had to bust out some pretty fancy technology to take a peek at how our cans were going together. Our cans lids aren’t crimped on willy nilly – they’re actually rolled over 4 times to make sure absolutely no air can get through.

IMG_7826 (Medium)IMG_7823 (Medium)

About Freshness

FreshnessOur beer is unpasteurized and best within 90 days. That is why we only sell SweetWater in a few lucky cities throughout the southeast. Fresh is best, and tastiest so look on our kegs, cases, and bottles and check the date - that date you see is 90 days from when it was kegged or bottled. SweetWater doesn't spoil like milk, but after 90 days, it won't have that incredibly fresh vibrant taste we were intending for you. So make sure you check it twice and let folks know if it is past its prime - let us know too!

We have a girl whose full time job is cruising the southeast checking in on our little guys to make sure you have the best SweetWater possible. She is also known as the Hop Cop! Let the Hop Cop know what you found, what the date was and where you found it so we get it taken care of. We are only as good as our last beer, and we really appreciate the extra set of eyes and taste buds out there! She can be found at the brewery 404-691-2537 or at

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