The current global homebrewing method of making beer involves making flat beer that then needs to be carbonated somehow in a secondary production step. This extra step can take up to 4 weeks in the case of bottled homebrew. We have solved this problem by fermenting the beer in a stainless steel pressure vessel that allows the beer to carbonate during the first day of fermentation and hold its carbonation level after that. So there's no need to bottle or keg the beer and an enormous amount of work and weeks of waiting time is eliminated. It pours out of the brewery, fully carbonated, 7 days after you've added the ingredients.

Transferring beer from one tank to another oxidises the beer. The No.1 beer brand in the world has a 3 1/2 month shelf-life because of this. They believe you can taste it. Breweries and good homebrewers minimise this transferring as much as possible but they can't avoid it and the beer gets moved from tank to tank and into packaging and oxidised along the way. We on the other hand have developed a system that involves no transfers at all. We achieve this by having a bottle under the tank cone that allows us to collect all yeast and haze sediment during fermentation and after clarification, which then gets removed off the tank without the beer having to be moved. Therefore the clear beer coming out of the WilliamsWarn Personal Brewery has never been tranferred and is technically the freshest beer in the world.