To reduce the amount of oxygen coming into contact with the beer, counter pressure systems will purge some of the oxygen out of the container with CO2 before filling the container with beer. Counter-pressure systems may further reduce filling waste; however counter-pressure filled growlers will not necessarily have a longer shelf-life. Growlers should be filled to the manufacturer specified fill level.
An overfilled growler can become dangerously over pressurized;whereas an under filled growler is not consumer friendly. Be prepared for the extra effort required to deliver quality beer free of off flavors in a growler. Basic hygiene begins with draught beer lines cleaned at a minimum of every two-weeks as outlined by the recommendations found in the Brewers Association Draught Beer Quality Manual.
Faucets and filling tubes should be rinsed, cleaned, sanitized, and air-dried after each growler fill. More complex counter-pressure filling systems have a greater need for comprehensive cleaning to avoid off flavors caused by infection. They should be cleaned at least as often as the rest of the draught system unless a more frequent schedule is recommended by the manufacturer. A well-designed and diligently executed maintenance plan will ensure hygienic, trouble-free draught system operation and fresh, flavorful beer.
Growlers should be opened within hours of filling, and should be consumed promptly within hours after opening. Filled growlers can shatter or explode if allowed to warm or freeze, especially if they are overfilled. The internal pressure of a filled growler warmed to room temperature 68F or in a hot car 90F may be as high as 2.
Once you have your filler tube attached and inserted inside your growler, open the faucet completely to begin filling the growler with beer. Most growlers have a fill line etched or printed on them so you know how far to fill them up. Some places that fill growlers will purge the oxygen from the container before filling it by blasting the inside with CO2 for a few seconds.
This is known as counter pressure filling, and it helps keep the beer carbonated longer. Secure the growler cap tightly immediately after you finish filling to keep as much carbonation inside the beer. Commercial establishments may need to place a seal over the cap depending on your state and local laws. Wipe down the outside of the growler to clean off any beer that was spilled.
You can also rinse it off with cold water before wiping it. Beer will stay fresh inside a sealed growler for about a week or two depending on the style of beer and the temperature it is stored at.
While it should go without saying, do not let your growler freeze. Growlers made from glass will crack and shatter if the beer inside of it freezes, and freezing beer will cause it to go flat no matter the material of your growler. An opened growler is just like an open bottle of beer or a pint sitting on the bar. CO2 is being released as the beer is exposed to oxygen.
You have about hours to finish your opened growler before it starts to go flat. A growler collar can help keep your growler upright as it dries. If you rinse it out shortly after it is emptied, then your growler does not require any additional cleaning before filling again. If you do manage to let your growler sit a while before rinsing it, then you will want to clean and sanitize it.
Do not use fat or oil-based soaps, such as dish soap, as they can leave a film that will impact the taste of your beer. The average size of a growler is 1. Squealers, the smaller sibling of the growler, is — ml, or almost 3 stubbies worth of beer. Unless the beer is on hand pump or nitro, a growler can be filled, enjoyed and refilled with any kind of brew, from the palest ale to the stormiest stout.
The possibilities are almost endless!
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