{"id":3279,"date":"2026-05-30T09:29:52","date_gmt":"2026-05-30T09:29:52","guid":{"rendered":"https:\/\/cnbeerequipment.com\/?p=3279"},"modified":"2026-05-29T09:37:26","modified_gmt":"2026-05-29T09:37:26","slug":"bottled-beer-vs-canned-beer-how-does-bottling-differ-for-beer-brew-quality-and-shelf-life","status":"publish","type":"post","link":"https:\/\/cnbeerequipment.com\/es\/bottled-beer-vs-canned-beer-how-does-bottling-differ-for-beer-brew-quality-and-shelf-life\/","title":{"rendered":"Bottled Beer vs Canned Beer: How Does Bottling Differ for Beer, Brew Quality, and Shelf Life?"},"content":{"rendered":"

A good beer can lose quality after poor packaging. Too much oxygen, light, weak carbonation control, or the wrong bottle or can choice can change the taste of beer. For brewers, packaging is not the last step. It is the final protection for the finished beer.<\/p>\n

Bottling differs from canning because bottled beer is filled into a glass bottle and sealed with a crown cap, while canned beer is filled into an aluminum can and sealed with a double seam. Bottles offer a traditional serving experience and premium image. Cans block light, are lighter to ship, and often protect beer freshness well when oxygen pickup is controlled.<\/p>\n

\"beer\"<\/p>\n

Article Outline<\/h2>\n

What is the difference between bottled beer and canned beer?
\nHow does bottling work in a brewery?
\nHow does canning work for canned beer?
\nBottle condition vs forced carbonation: what changes?
\nDoes beer taste better in a bottle or can?
\nWhy do light and oxygen affect the taste of beer?
\nWhich packaging format gives beer better shelf life?
\nWhat are the cost, shipping, and environmental impact differences?
\nWhat should homebrewers know about bottle, can, and keg options?
\nHow should breweries choose a bottling line or canning line?<\/p>\n

What Is the Difference Between Bottled Beer and Canned Beer?<\/h2>\n

The main difference between bottled beer and canned beer is the packaging format. A bottle is usually made from glass and sealed with a crown cap. A can is usually made from aluminum and sealed with a lid using a can seamer. Both bottles and cans can hold high-quality beer, but they protect the product in different ways.<\/p>\n

A glass bottle gives a classic look. Many consumers still connect bottled beer with premium beer, tradition, table service, and gift packs. Brown glass bottles can reduce light exposure better than clear or green glass. Clear and green bottles may look attractive, but they can allow more light to reach the beer.<\/p>\n

A can is lighter, compact, and blocks light completely. The Brewers Association notes that cans block light and are an effective barrier to oxygen, which helps preserve freshness when beer is packaged correctly. For craft beer, IPAs, pale ales, lagers, and many modern brands, cans have become a practical and widely accepted format.<\/p>\n

How Does Bottling Work in a Brewery?<\/h2>\n

Bottling starts after the beer has completed fermentation, conditioning, filtration if used, and quality checks. The finished beer moves from a bright tank or serving tank to the bottling line. The bottle must be clean, filled with controlled foam or low oxygen pickup, capped, labeled, dated, packed, and stored correctly.<\/p>\n

A simple brewery bottling line may include:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Bottling Step<\/th>\nMain Purpose<\/th>\n<\/tr>\n<\/thead>\n
Bottle rinsing<\/td>\nRemoves dust or particles before filling<\/td>\n<\/tr>\n
Purging<\/td>\nHelps reduce oxygen in the bottle<\/td>\n<\/tr>\n
Filling<\/td>\nAdds beer to the correct fill level<\/td>\n<\/tr>\n
Foaming or fobbing<\/td>\nPushes oxygen out of the headspace<\/td>\n<\/tr>\n
Capping<\/td>\nSeals the full bottle<\/td>\n<\/tr>\n
Labeling<\/td>\nAdds brand and product information<\/td>\n<\/tr>\n
Date coding<\/td>\nHelps track freshness and batch<\/td>\n<\/tr>\n
Packing<\/td>\nPrepares bottles for storage and shipping<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For small craft breweries, a semi-automatic bottling line may be enough. For commercial breweries, higher-speed lines are used to improve output and reduce labor. In both cases, oxygen control matters. Brewers Association and ASBC training materials explain that dissolved oxygen and total package oxygen are important to monitor because oxygen can quickly damage finished product quality in package.<\/p>\n

As a professional brewery and beverage equipment manufacturing plant, we often remind customers that a bottling line should match the brew system, tank volume, carbonation method, labor level, and target shelf life. A large filling machine does not solve quality problems if tank transfer, cleaning, and oxygen control are weak.<\/p>\n

How Does Canning Work for Canned Beer?<\/h2>\n

Canning is similar in goal but different in machine design. Beer moves from a bright tank<\/a> into aluminum cans. The can is usually purged with CO2, filled, covered with a lid, and sealed with a double seam. The can then moves to date coding, labeling or sleeve application, packing, and storage.<\/p>\n

Canning lines are popular among craft brewers because aluminum cans are light, strong, and convenient for retail, outdoor drinking, festivals, sports events, and e-commerce-friendly beer packs. Cans come in many sizes, including 12 oz, 16 oz, 19.2 oz, and other market-specific formats.<\/p>\n

A basic canning process includes:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Canning Step<\/th>\nMain Purpose<\/th>\n<\/tr>\n<\/thead>\n
Empty can depalletizing<\/td>\nFeeds cans into the line<\/td>\n<\/tr>\n
CO2 purge<\/td>\nReduces oxygen before filling<\/td>\n<\/tr>\n
Filling<\/td>\nAdds beer to can volume<\/td>\n<\/tr>\n
Lid placement<\/td>\nPlaces lid before sealing<\/td>\n<\/tr>\n
Double seaming<\/td>\nCreates the can seal<\/td>\n<\/tr>\n
Rinse or dry-off<\/td>\nCleans beer from outside of can<\/td>\n<\/tr>\n
Date coding<\/td>\nAdds batch and freshness code<\/td>\n<\/tr>\n
Packing<\/td>\nPrepares cartons or trays<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Canning lines are generally more technical than basic manual bottling because seam quality must be checked. A poor seam can cause leaks, oxygen ingress, or product loss. For small craft breweries, mobile canning or compact canning lines can reduce higher upfront cost. For commercial breweries<\/a>, fixed canning lines give better long-term production control.<\/p>\n

Bottle Condition vs Forced Carbonation: What Changes?<\/h2>\n

Beer can carbonate in different ways. Some brewers bottle condition beer by adding a small amount of sugar and yeast before sealing the bottle. The yeast consumes the sugar and produces CO2 inside the bottle. This creates natural carbonation and may support flavor development in certain beer styles.<\/p>\n

Other breweries use forced carbonation. In this method, beer is carbonated in a bright tank or serving tank with CO2 before it goes into a bottle, can, or keg. This method gives more control and is common in modern commercial packaging.<\/p>\n\n\n\n\n\n\n\n\n
Carbonation Method<\/th>\nBest For<\/th>\nTrade-Off<\/th>\n<\/tr>\n<\/thead>\n
Bottle condition<\/td>\nBelgian styles, farmhouse ales, specialty beer<\/td>\nMore time and yeast sediment possible<\/td>\n<\/tr>\n
Forced carbonation<\/td>\nMost commercial beer, cans, kegs, standard bottles<\/td>\nRequires tank and CO2 control<\/td>\n<\/tr>\n
Natural conditioning in tank<\/td>\nSome traditional beer styles<\/td>\nSlower production schedule<\/td>\n<\/tr>\n
Keg carbonation<\/td>\nTaproom and draught beer<\/td>\nRequires keg and dispensing setup<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Bottle conditioning can create premium beer character, but it needs careful control. Too much sugar can over-pressurize the bottle. Too little sugar can make beer flat. Forced carbonation is more predictable, especially for commercial breweries that need consistent carbonation in every batch.<\/p>\n

Does Beer Taste Better in a Bottle or Can?<\/h2>\n

The honest answer is: beer tastes best when it is fresh, well packaged, well stored, and poured correctly. The package alone does not make bad beer good. A clean bottle can hold excellent beer. A well-seamed can can also hold excellent beer.<\/p>\n

In the bottled or canned debate, consumer perception matters. Some consumers still believe beer is better in a bottle because they like the feel of a glass bottle. Others prefer canned beer because it is lighter, easier to carry, and better for outdoor use. A blind taste test can be useful because brand image, glassware, serving temperature, and packaging bias can affect what people think they taste.<\/p>\n

For breweries, the better question is not \u201cDoes beer taste better out of a bottle or can?\u201d The better question is: Which package protects this beer style, fits this brand, and supports this sales channel? A stout, lager, IPA, sour, fruit beer, or wheat beer may all have different needs. The choice depends on beer style, target customer, shelf life, shipping distance, and retail format.<\/p>\n

\"Canned<\/p>\n

Why Do Light and Oxygen Affect the Taste of Beer?<\/h2>\n

Light and oxygen are two major enemies of packaged beer. When beer is exposed to too much oxygen, it can become stale, papery, dull, or less aromatic. The Brewers Association describes oxidized stale beer as a serious quality problem and provides resources for monitoring dissolved oxygen through the brewing and packaging process.<\/p>\n

Light can also damage beer. The \u201cskunky\u201d aroma in lightstruck beer is linked to hop compounds reacting under light exposure and forming 3-methyl-2-butene-1-thiol, also called MBT. Scientific literature identifies MBT as responsible for the famous lightstruck skunky off-flavor of beers exposed to light.<\/p>\n

This is where bottle color matters. Brown glass bottle packaging protects beer better than clear or green glass, although it does not block light as completely as a can. Aluminum cans block light, so they remove one major quality risk. However, cans still need excellent oxygen control during filling and seaming.<\/p>\n

Which Packaging Format Gives Beer Better Shelf Life?<\/h2>\n

Shelf life depends on beer style, oxygen pickup, light exposure, pasteurization, microbial stability, storage temperature, and distribution handling. A hoppy IPA may lose aroma faster than an imperial stout. A pasteurized lager may last longer than an unpasteurized fresh craft beer. A beer stored cold and dark will usually keep better quality than one stored warm in bright retail lighting.<\/p>\n

Cans often have an advantage because they block light and are lighter to ship. Bottles can work very well when brown glass is used, oxygen is controlled, and storage is cold. The package is only part of the story. The bottling line or canning line must also be clean, well adjusted, and able to reduce oxygen pickup.<\/p>\n

A practical shelf life checklist:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Shelf Life Factor<\/th>\nWhy It Matters<\/th>\n<\/tr>\n<\/thead>\n
Oxygen pickup<\/td>\nCan cause stale flavor and aroma loss<\/td>\n<\/tr>\n
Light exposure<\/td>\nCan create lightstruck or skunky flavor<\/td>\n<\/tr>\n
Storage temperature<\/td>\nWarm storage speeds flavor change<\/td>\n<\/tr>\n
Beer style<\/td>\nHoppy beer is often more sensitive<\/td>\n<\/tr>\n
Package seal<\/td>\nPoor cap or seam can leak or admit oxygen<\/td>\n<\/tr>\n
Pasteurization<\/td>\nCan improve microbial stability when used correctly<\/td>\n<\/tr>\n
Clean filling equipment<\/td>\nReduces contamination risk<\/td>\n<\/tr>\n
Date coding<\/td>\nHelps customers drink beer fresh<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For export beer, shelf life planning is even more important. Shipping time, container temperature, warehouse conditions, and retail turnover all affect the final serving experience.<\/p>\n

What Are the Cost, Shipping, and Environmental Impact Differences?<\/h2>\n

Cost of cans vs bottles depends on order volume, local supply, packaging format, labor, line speed, secondary packaging, shipping distance, and market expectations. Bottles may suit premium presentation, small specialty runs, gift packs, and bottle-conditioned beer. Cans may reduce shipping costs because they are lighter and more compact.<\/p>\n

Aluminum\u2019s light weight can help logistics. Cans also reduce breakage risk compared with glass bottles. For events, outdoor venues, boats, beaches, stadiums, and festivals, cans are often easier to handle and safer where glass is restricted.<\/p>\n

Environmental impact is complex. Glass bottles can be recycled and sometimes reused in deposit systems. Aluminum cans also have strong recyclability, and their lighter weight may reduce transport emissions. But the final impact depends on recycling rates, local infrastructure, material sourcing, transport distance, and whether the package is actually recycled by consumers.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Factor<\/th>\nBottle<\/th>\nCan<\/th>\n<\/tr>\n<\/thead>\n
Light protection<\/td>\nBest with brown glass, weaker with clear or green<\/td>\nBlocks light completely<\/td>\n<\/tr>\n
Weight<\/td>\nHeavier<\/td>\nLighter<\/td>\n<\/tr>\n
Breakage risk<\/td>\nHigher<\/td>\nLower<\/td>\n<\/tr>\n
Premium image<\/td>\nStrong for some beer brands<\/td>\nStrong for modern craft beer<\/td>\n<\/tr>\n
Outdoor use<\/td>\nOften limited where glass is banned<\/td>\nVery convenient<\/td>\n<\/tr>\n
Equipment cost<\/td>\nManual to high-speed options<\/td>\nCan require seam control and higher investment<\/td>\n<\/tr>\n
Recyclability<\/td>\nRecyclable where systems exist<\/td>\nRecyclable where systems exist<\/td>\n<\/tr>\n
Shipping<\/td>\nHeavier and bulkier<\/td>\nLighter and compact<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

The best choice depends on brand position, consumer perception, distribution model, package cost, and product protection needs.<\/p>\n

What Should Homebrewers Know About Bottle, Can, and Keg Options?<\/h2>\n

Homebrewers usually start with bottles because they are easier to source and more affordable. A basic homebrew setup may include a bottling bucket, siphon, bottle filler, crown caps, capper, sanitizer, and glass bottles. This is enough for many people who brew beer at home.<\/p>\n

Canning at home is possible, but it usually requires a can seamer and more careful equipment setup. For many homebrewers, kegging is the next upgrade after bottling. A keg system allows beer to carbonate under CO2 and serve beer on draft without filling many bottles.<\/p>\n\n\n\n\n\n\n\n\n
Homebrew Option<\/th>\nAdvantage<\/th>\nLimitation<\/th>\n<\/tr>\n<\/thead>\n
Bottle<\/td>\nLow cost and simple<\/td>\nMore labor and cleaning<\/td>\n<\/tr>\n
Can<\/td>\nLight and modern<\/td>\nRequires seamer and cans<\/td>\n<\/tr>\n
Keg<\/td>\nFast serving and easy carbonation<\/td>\nNeeds CO2 and dispensing equipment<\/td>\n<\/tr>\n
Bottle condition<\/td>\nTraditional and low-cost<\/td>\nRequires time and careful sugar control<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

For homebrew, sanitation is still the most important rule. A bottle, can, or keg that is not clean can ruin a batch. Finished beer should be protected from oxygen, light, heat, and contamination.<\/p>\n

How Should Breweries Choose a Bottling Line or Canning Line?<\/h2>\n

A brewery should choose packaging equipment based on beer style, production volume, labor, package format, shelf life target, budget, and sales channel. A taproom-focused brewery may only need kegs and a small bottling machine for special releases. A regional craft brewery may need a canning line to support retail distribution.<\/p>\n

Before buying a bottling line or canning line, breweries should ask:<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Buyer Question<\/th>\nWhy It Matters<\/th>\n<\/tr>\n<\/thead>\n
What package format will sell best?<\/td>\nBottle, can, keg, or mixed format<\/td>\n<\/tr>\n
What is the hourly output target?<\/td>\nDefines filler speed and automation<\/td>\n<\/tr>\n
What beer styles will be packaged?<\/td>\nIPAs need strong oxygen control<\/td>\n<\/tr>\n
Is bottle conditioning needed?<\/td>\nAffects filling and conditioning plan<\/td>\n<\/tr>\n
Is pasteurization required?<\/td>\nDepends on beer stability and market<\/td>\n<\/tr>\n
What space is available?<\/td>\nAffects line layout<\/td>\n<\/tr>\n
What labor level is acceptable?<\/td>\nManual, semi-auto, or automatic<\/td>\n<\/tr>\n
What quality checks are needed?<\/td>\nDO\/TPO, fill level, cap, seam, date code<\/td>\n<\/tr>\n
What packaging material supply is stable?<\/td>\nBottles, cans, caps, lids, labels, cartons<\/td>\n<\/tr>\n
Will export shipping be used?<\/td>\nAffects shelf life and package strength<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

As a professional brewery and beverage equipment manufacturing plant, we provide customized stainless steel brewing systems, fermentation tanks,<\/a> brewhouse systems,<\/a> bright beer tanks, bottling lines, canning lines, kegging support, and turnkey brewery solutions for global B2B customers. For startup craft breweries, brewpubs, taprooms, microbreweries<\/a>, commercial breweries, beverage startups, cideries, wineries, kombucha producers, distilleries, cold brew coffee producers, project investors, and engineering contractors, the right packaging plan can reduce project risk and improve long-term production efficiency.<\/p>\n

How Do Bottles and Cans Affect Brand Positioning?<\/h2>\n

Packaging affects how consumers see the beer before they taste it. A bottle may support a classic, premium, traditional, or cellarable image. A can may support a fresh, modern, outdoor, casual, or high-volume retail image. Both formats can work for craft beer brands.<\/p>\n

Bottled beer may fit:<\/p>\n

    \n
  • Premium lager<\/li>\n
  • Belgian-style ale<\/li>\n
  • Barrel-aged stout<\/li>\n
  • Bottle-conditioned saison<\/li>\n
  • Gift packs<\/li>\n
  • Restaurant service<\/li>\n
  • Specialty releases<\/li>\n
  • Canned beer may fit:<\/li>\n<\/ul>\n

    IPA<\/p>\n

      \n
    • Pale ale<\/li>\n
    • Lager<\/li>\n
    • Session beer<\/li>\n
    • Outdoor events<\/li>\n
    • Retail multipacks<\/li>\n
    • Taproom take-away<\/li>\n
    • Festival and stadium sales<\/li>\n<\/ul>\n

      A brewery should not choose based only on trend. The package must support the product\u2019s quality and the consumers\u2019 expectations. If customers expect a premium glass bottle, switching to cans may require brand education. If customers value freshness and convenience, cans may be easier to sell.<\/p>\n

      What Recommendations Do Not Apply to Every Brewery?<\/h2>\n

      Not every brewery needs the same packaging equipment. A small brewpub may focus on kegs and growlers. A taproom with local retail demand may add a compact canning line. A commercial brewery may need both bottles and cans. A premium beer producer may choose bottle conditioning for certain styles and canning for others.<\/p>\n

      Important trade-offs include:<\/p>\n

        \n
      • Bottles: traditional and premium, but heavier and vulnerable to light depending on glass color.<\/li>\n
      • Cans: light and light-proof, but require proper seam control and canning setup.<\/li>\n
      • Kegs: efficient for draught service, but need return logistics and cleaning.<\/li>\n
      • Bottle conditioning: creates natural carbonation, but needs time and careful sugar control.<\/li>\n
      • Forced carbonation: more predictable, but needs bright tanks and CO2 control.<\/li>\n
      • Pasteurization: can improve stability, but may affect flavor if poorly managed.<\/li>\n<\/ul>\n

        The best answer depends on the beer, market, budget, and distribution plan. Packaging should protect beer quality first and support marketing second.<\/p>\n

        Practical Brewery Case: Choosing Between Bottles, Cans, and Kegs<\/h2>\n

        A startup brewery asked whether it should buy a bottling line or canning line first. The brewery planned to sell 60% through taproom service, 30% through local retail, and 10% through seasonal events. Their main beers were pale ale, IPA, stout, and a small batch Belgian-style ale.<\/p>\n

        We reviewed their process and suggested a staged plan:<\/p>\n\n\n\n\n\n\n\n\n\n\n
        Sales Need<\/th>\nPackaging Choice<\/th>\n<\/tr>\n<\/thead>\n
        Taproom service<\/td>\nKeg system first<\/td>\n<\/tr>\n
        Local retail IPA and pale ale<\/td>\nCompact canning line<\/td>\n<\/tr>\n
        Premium Belgian-style release<\/td>\nSmall bottling setup<\/td>\n<\/tr>\n
        Events and outdoor sales<\/td>\nCans<\/td>\n<\/tr>\n
        Restaurant accounts<\/td>\nBottles or kegs depending on buyer<\/td>\n<\/tr>\n
        Future regional growth<\/td>\nScalable canning and packing layout<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

        This plan helped the brewery avoid overbuying. It also gave each beer style a better package fit. The IPA gained better light protection in cans. The Belgian-style ale kept its bottle-conditioned image. The taproom reduced waste with kegs.<\/p>\n

        FAQs About Bottled Beer vs Canned Beer<\/h2>\n

        How does bottling differ for beer?<\/strong>
        \nBottling fills beer into a glass bottle and seals it with a cap. Canning fills beer into an aluminum can and seals it with a double seam. Bottles often support traditional and premium positioning, while cans are lighter, block light, and are convenient for modern distribution.<\/p>\n

        Is bottled beer better than canned beer?<\/strong>
        \nBottled beer is not automatically better than canned beer. A well-filled can can protect beer very well because it blocks light. A good bottle can also hold excellent beer, especially when brown glass and strong oxygen control are used.<\/p>\n

        Does beer taste better in a bottle or can?<\/strong>
        \nBeer tastes better when it is fresh, cold, well packaged, and served correctly. Packaging can affect flavor if beer is exposed to light, oxygen, heat, or poor sealing.<\/p>\n

        Why does some bottled beer taste skunky?<\/strong>
        \nSome bottled beer becomes \u201cskunky\u201d when light reacts with hop compounds and forms lightstruck flavor compounds. Clear and green glass bottles are more vulnerable than brown bottles or cans.<\/p>\n

        Does canned beer last longer than bottled beer?<\/strong>
        \nCanned beer can have a strong shelf life advantage because cans block light. However, shelf life also depends on oxygen pickup, beer style, storage temperature, pasteurization, and packaging quality.<\/p>\n

        Can homebrewers can beer?<\/strong>
        \nYes, homebrewers can beer if they have a suitable can seamer and cans. However, many homebrewers start with bottles because bottling is simpler and lower cost.<\/p>\n

        What is bottle-conditioned beer?<\/strong>
        \nBottle-conditioned beer is beer that carbonates inside the bottle through a small secondary fermentation. The brewer adds fermentable sugar and yeast or active beer, then allows carbonation to develop naturally.<\/p>\n

        Key Takeaways<\/h2>\n

        Bottled beer and canned beer can both be high quality when filled and stored correctly.
        \nA bottle gives a traditional feel and can support premium beer positioning.
        \nA can blocks light, is lighter to ship, and works well for modern craft beer distribution.
        \nOxygen and light are major risks for beer quality and shelf life.
        \nBrown glass protects beer better than clear or green glass, but cans block light completely.
        \nBottle conditioning can create natural carbonation but needs time and careful control.
        \nForced carbonation is common in commercial bottling, canning, and kegging.
        \nA bottling line should match the brewery\u2019s batch size, labor level, and package plan.
        \nA canning line should include good purge, fill, seam, and quality checks.
        \nHomebrewers can start with bottles, then upgrade to kegs or cans if needed.
        \nThe best packaging choice depends on beer style, brand position, consumer perception, shelf life target, shipping cost, and market channel.<\/p>","protected":false},"excerpt":{"rendered":"

        A good beer can lose quality after poor packaging. Too much oxygen, light, weak carbonation control, or the wrong bottle or can choice can change the taste of beer. For brewers, packaging is not the last step. It is the final protection for the finished beer. Bottling differs from canning because bottled beer is filled […]<\/p>\n","protected":false},"author":1,"featured_media":3283,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3279","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new"],"acf":[],"_links":{"self":[{"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/posts\/3279","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/comments?post=3279"}],"version-history":[{"count":4,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/posts\/3279\/revisions"}],"predecessor-version":[{"id":3285,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/posts\/3279\/revisions\/3285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/media\/3283"}],"wp:attachment":[{"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/media?parent=3279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/categories?post=3279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cnbeerequipment.com\/es\/wp-json\/wp\/v2\/tags?post=3279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}