1The Honest Version of a Canning Day

We want to be upfront with you: mobile canning days are not always perfectly smooth, and that's completely normal. Our job isn't to promise you a flawless day — it's to manage whatever comes up and get you the best possible finished product.

Most of our runs go well. But even on a great day, you should expect:

• A setup period before canning begins — this is normal and budgeted into your day
• At least one seamer adjustment during the run as conditions settle in
• A warm-up period where temperature and foam levels are dialled in before full-speed production
• A few cans pulled for QC checks throughout — this is how we catch issues early
• A 30-minute meal break for our crew — plan for the line to pause during this time

2The Three Things Most Likely to Need Managing

This is the most common variable on any canning day. Beer that's too warm, or that's been disturbed, will foam more than expected and affect fill consistency. The best thing you can do is prepare your beer properly in advance.

Our seamers are set up fresh on each site. As the machine warms up and settles in, we typically pull and check seams at the start and adjust once or twice during the run. This isn't a fault — it's standard practice. We'd rather stop for 5 minutes to adjust than run 200 cans with a weak seam.

You may notice us pulling cans periodically for seam checks. This is normal and means things are working as they should.

Mobile equipment takes time to set up properly. If something needs a tweak before we start, we'll always tell you what's happening and give you a revised start time. We don't rush setup — a proper setup means fewer problems during the run.

Our crew works long, physical days and are entitled to a meal break — and a well-fed team does better work. Our crew will take a 30-minute meal break during your run, and the line will pause for the duration. We'll give you a heads-up on timing before the day so you can plan around it.

3Your Checklist for the Day

Use this checklist to make sure you're ready before the crew arrives.

4How We Communicate on the Day

Your canning rep is your single point of contact. If something comes up — good or bad — they'll tell you straight away. We won't hide problems or paper over them.

• If we spot an issue with your beer before we start, we'll pause and talk through the options with you
• If a seamer adjustment is needed mid-run, we'll let you know what we're doing and why
• If something means we can't hit your full volume on the day, you'll hear it from us immediately — not at the end
• If a meal break is going to affect your run timing, we'll flag it early so there are no surprises

5If You See Us on Our Phones

When our crew shows up at your door, they bring a lot more with them than a canning machine. Behind every mobile run is a team that has collectively canned tens of millions of cans — and that experience travels with us.

If we hit a snag on the day, our on-site team can draw on that deep well of knowledge instantly: a few messages and photos and we're connected to people who have seen it all and solved it all. You're never just relying on who's in the room — you're backed by the full weight of our operation.

So if you see one of our crew on their phone mid-run, they're working the problem — not ignoring it.

6If Something Doesn't Go to Plan

We genuinely hope everything goes smoothly. But if it doesn't, here's how we handle it:

• We'll tell you what happened, clearly and without jargon
• We'll explain what we can do about it on the day
• We'll follow up in writing after the job with a summary of anything that needs resolving
• If machine delays cause the job to run beyond our staff's allocated shift length (12 hours maximum, including travel time for rural locations), our Head of Filling Operations will be in contact to organise how to complete your job

We're not a faceless operation. You'll be talking to the same people before, during, and after the day — and we stand behind our work.