If you’ve ever cracked a newer can of Wildcraft and wondered how all that flavour (and fizz) gets in there so neatly—this one’s for you. Here’s the full tour from “bright beer” to boxed cans, including the gadgetry we use to keep oxygen out and crispness in.
1) First things first: polish the beer (plate filtration)
Before a single can shows up, we gently filter finished beer through a plate filter. Think of this as a tidy-up: the filter pads catch remaining yeast and haze-forming particles so the beer is bright, stable, and ready for packaging. Filtration here helps flavour stability and gives us that attractive shine in the glass (or can). I will do an article about how we handle our hazy beers at a later date...
Geek note: Filtration also helps downstream consistency—foam behaviour and fill accuracy both like a clean, particle-light beer.
2) Dialling in the fizz: inline carbonation via a stone
Next, the beer runs cold through a carbonation stone to hit the exact CO₂ level for the style—snappier for pils and our Vienna lager, softer for bitters and malt-forward ales. A carbonation stone is a porous stainless “diffusion” stone; CO₂ is pushed through thousands of tiny pores, creating micro-bubbles that dissolve efficiently into the beer without forming big, wasteful bubbles. That controlled, fine bubbling is what lets us hit target carbonation precisely and repeatably.
Why it matters: Different styles have different “volumes” of CO₂. Nailing the number gives you the right lift on aroma, a clean snap on the palate, and the proper head when you pour.
3) The star of the show: our Microcan IMP 2 canning line
Once the beer is filtered and carbonated, it heads to our canning machine: the IMP 2 by Microcan—a compact, British-built, two-head filler and seamer designed for smooth, one-person operation. Despite the small footprint, it’s a serious bit of kit. In real-world use, the IMP 2 comfortably runs around 720 x 330 ml cans per hour, and it can be scaled with add-ons for more automation as we grow.
What actually happens on the machine?
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CO₂ pre-purge of cans
Empty cans are pre-purged with CO₂ via dedicated gas spears to push out oxygen before filling—key for shelf life and flavour stability. There’s even under-lid CO₂ as lids travel to the pickup point, keeping that protective blanket in place. -
Bottom-close precision filling (2 heads)
Two stainless filling valves deliver beer from the bottom up, controlling foam rise to keep dissolved oxygen (DO) low while still crowning the fill with just enough foam to displace any last bit of air. Fill is sensor-triggered and controlled by a touch screen for consistency. -
Automatic lid dispense & pickup
No fiddling with lids by hand—the machine denests and places them automatically, which is faster and more hygienic. -
Electronic seaming for a perfect double seam
Lidded cans move into an electronic seamer that forms an industry-standard double seam—tight, repeatable, and auditable. Seaming pressure is monitored, and adjustments are made via the HMI (touch screen) to keep tolerances spot-on. -
Rinse & twin air blow-off
Fresh-water rinse nozzles (timer-controlled to save water) wash the finished can; then a two-stage air blow-off helps dry things as cans exit, ready for labelling, and packing. -
Clean-in-place (CIP) ready
The IMP 2 is built for wash-down and hot CIP, with Microcan recommending a 60 °C caustic flush, water rinse, and a brief peracetic rinse prior to the next run—because clean kit makes clean beer.
4) Protecting freshness: oxygen and CO₂ housekeeping
Great canning is really great oxygen control. We minimise O₂ by:
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purging empty cans and under lids with CO₂,
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filling bottom-up with controlled foam, and
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keeping transfers cold and calm (CO₂ dissolves better when cold).
Smart CO₂ use matters too: purging just long enough (and measuring when we can) conserves gas without compromising quality—handy lessons the whole industry embraced during recent CO₂ shortages.
5) Dress to impress: coding, labelling, packing
From here, cans are , labelled and packed off. We will do a different article about this as we are trying some pretty inovative things to increase our sustainability.
The result: stable, sparkling flavour—can after can
Filtration for clarity, stone carbonation for precision, and the IMP 2’s tidy, oxygen-smart workflow come together to deliver beer that tastes like it should—fresh, bright, and full of life—every time you crack the ring-pull.
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