It seems like a new craft brewery adds a canning line to their operation every week, and we at Beer of Tomorrow are all for the craft-can revolution. The three reasons that are usually cited for cans being a superior packing for beer are:
- Better for the beer’s flavor: a can is impenetrable to the UV radiation that will skunk a beer and destroy its flavor, and cans remove the air-space present in bottles that can lead to oxidation of beer.
- Cans are more economical to produce, recycle, and ship.
- Can’s can go places bottles cannot. They cool faster and are better in the great outdoors.
But does the process of getting beer INTO a can affect the flavor differently than bottling or kegging? Beer blog The Brew Site tried to answer the question with a head-to-head comparison of Kona Brewing Co’s Longboard Lager, and we found their results surprising:
I like the canned version a bit better: more body, nose, and complexity of flavor (which is what I also found in the Moose Drool). I’m not exactly sure why there’s a pronounced difference in the canned version versus the bottled—perhaps a difference in packaging equipment, or maybe the batches are brewed on different equipment?
Read the full post on The Brew Site for the details of the tasting, and let’s hear your theories on why the same beer in a different packaging would taste distinctly different.