Ask The Brewmasters

Hey follow memers,

We are planning to can water for people affected by the recent hurricane. Since we lack pasteurization capabilities, I've been unable to find reliable information on ensuring product stability. My primary concern is package stability regarding pathogens and contaminants.

Are there any best practices for canning water without pasteurization, perhaps using chemical inhibitors like citric or ascorbic acid? I understand this water will be consumed within a few weeks, but I want to avoid further endangering anyone by providing contaminated water.

I appreciate any feedback. 

Cheers,

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Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
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This message was posted by a user wishing to remain anonymous

This is a kind, well-intended gesture and very much appreciated.

That said, it is not advisable. Packing water is not trivial and falls under a different set of laws than does brewing.  There is serious risk to human health without adherence to a robust HACCP plan and tunnel pasteurization.  Consult a process authority before you consider proceeding.
Food Processing Authority Directory Results – Association of Food and Drug Officials (afdo.org)

I can't say what the best way to help is, but I know first-hand that there are supply chains for getting water in and out of Asheville.

Thank you for the feedback and I appreciate your candid response. We have sorted everything out for pasturization becasue like the concerns you stated, I didnt feel confortable with just canning water and sending it on down the line. Our involvment is part of a comminuty supply run and we were asked if we could provide canned water as part of this effort. We are not trying to be heros, we are just doing our part as asked of us. We know there are plenty of individual organizations, businesses, and comminuties that are coming together to bring aid to those impacted. 

Thank you!

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Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------

Original Message:
Sent: 10-02-2024 22:46
From: Anonymous Member
Subject: Canning water for emergency use

This message was posted by a user wishing to remain anonymous

This is a kind, well-intended gesture and very much appreciated.

That said, it is not advisable. Packing water is not trivial and falls under a different set of laws than does brewing.  There is serious risk to human health without adherence to a robust HACCP plan and tunnel pasteurization.  Consult a process authority before you consider proceeding.
Food Processing Authority Directory Results – Association of Food and Drug Officials (afdo.org)

I can't say what the best way to help is, but I know first-hand that there are supply chains for getting water in and out of Asheville.

For canning emergency water:

From perspective of a retired AB employee in Cartersville GA. We started doing emergency water in about 1993. Our first method included adding Cl at a rate specified by US regs for potable water. About 15 yrs ago we switched our method to ozonation and continue today doing that method. 

We do about 5000-7500 bbls per run. The number of runs we do depends on the number of emergency needs. When doing the water run, every FB tank, supply header, Release header, can filler must be absolutely clean with no beer residue to be detected by SCABA or Anton Paar.  There is no counter pressure at the FB tank or at the filler since no CO2 can be present.  The can liners may not be the same as for beer. Your can, label, etc must be approved ahead of time.

There is a lot to do for our Emergency Water runs.

Scott

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Scott Ingwell
Cartersville GA
(678) 982-8917
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Thanks Scott! It's a ton of work and very complex vs. filling beer!

Those A-B can runs have been lifesavers many, many times over.

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Jeff Muston
Technical Services Manager
Sierra Nevada Brewing Company
Mills River NC
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Original Message:
Sent: 10-03-2024 15:39
From: Scott Ingwell
Subject: Canning water for emergency use

For canning emergency water:

From perspective of a retired AB employee in Cartersville GA. We started doing emergency water in about 1993. Our first method included adding Cl at a rate specified by US regs for potable water. About 15 yrs ago we switched our method to ozonation and continue today doing that method. 

We do about 5000-7500 bbls per run. The number of runs we do depends on the number of emergency needs. When doing the water run, every FB tank, supply header, Release header, can filler must be absolutely clean with no beer residue to be detected by SCABA or Anton Paar.  There is no counter pressure at the FB tank or at the filler since no CO2 can be present.  The can liners may not be the same as for beer. Your can, label, etc must be approved ahead of time.

There is a lot to do for our Emergency Water runs.

Scott

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Scott Ingwell
Cartersville GA
(678) 982-8917
------------------------------

Thank you so much for your insight, Scott. We have learned a lot in this matter over the past week since first inquiring about the process. 

Cheers

------------------------------
Troy Rassmussen
Brewer
Gaston Brewing Company
Faytteville NC
(910) 920-4071
------------------------------

Original Message:
Sent: 10-03-2024 15:39
From: Scott Ingwell
Subject: Canning water for emergency use

For canning emergency water:

From perspective of a retired AB employee in Cartersville GA. We started doing emergency water in about 1993. Our first method included adding Cl at a rate specified by US regs for potable water. About 15 yrs ago we switched our method to ozonation and continue today doing that method. 

We do about 5000-7500 bbls per run. The number of runs we do depends on the number of emergency needs. When doing the water run, every FB tank, supply header, Release header, can filler must be absolutely clean with no beer residue to be detected by SCABA or Anton Paar.  There is no counter pressure at the FB tank or at the filler since no CO2 can be present.  The can liners may not be the same as for beer. Your can, label, etc must be approved ahead of time.

There is a lot to do for our Emergency Water runs.

Scott

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Scott Ingwell
Cartersville GA
(678) 982-8917
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