TOPIC:

I think it's only champagne style bottles that can withstand high pressure?

Coca-cola is 3.7 vols. So a regular can can withstand that. Is there any beer in an ordinary bottle that's that high?

I have to say, cans can deal with WAY more pressure than I expected, but I'd still love to see side-by-side data for a can's max pressure vs. the thick champagne/Belgian-style bottles.

Some great data points here: <!-- m --><a class="postlink" href="hypertextbook.com/facts/2000/SeemaMeraj.shtml">hypertextbook.com/facts/2000/SeemaMeraj.shtml

Coca-Cola classic at 3.7 volumes has an internal pressure of 55 PSI at 75F. -Impressive, I admit!

The modern aluminum beverage can was designed to with stand 80-90 PSI so that it could survive the pressures of beer at pasteurization temps.

Everyone's favorite style guidelines list a max range of CO2 for Lambic and Weissbier at 4.5 volumes of CO2. -I don't know how to translate that to psi at room temperature, but I wouldn't doubt if its getting real close to a can's designed max of 80-90 PSI. (And pasteurizing a canned lambic or a weiss beer would be beside the point so there's no need to calculate higher pasteurization temps with that volume of CO2.)


It certainly looks like the lowly can can withstand the pressure of pretty much every beer style you can throw at it.

It looks like there ARE beer styles that have more, even considerably more CO2 than Coca Cola, too.


I don't WANT TO like the can, but I'm slowly getting converted. (Kicking and screaming.)

Another great Beoir discussion; what would we do without Beoir?

Adam

&amp;quot;Tube&amp;quot;:ntij4jm8 wrote: I think it's only champagne style bottles that can withstand high pressure?

Coca-cola is 3.7 vols. So a regular can can withstand that. Is there any beer in an ordinary bottle that's that high?[/quote:ntij4jm8]

Not sure about in an ordinary bottle, but only the Gueze/Lambics and Weiss/Weizens/Weizenbocks specify more than 3.7 volumes as a max in some of the carbonation guidelines. Up to 4.7 for a weizenbock but that's probably crazy.

Looks like a can should be able to deal with anything but the most significant mistakes (packaging WAY before attenuation is complete), which would also cause bottle bombs if using a bottle so nothing that could be blamed on the can. Max pressure as far as beer is concerned doesn't look like it should be a factor between bottles or cans.



Adam

If I accidentally leave beer in the freezer, the can seal usually survives, the bottle top does not.

Have I dumbed down this debate enough ?

&amp;quot;kev2403&amp;quot;:ovcykl65 wrote: I say fair play, a lot of uk craft breweries can their ale with no ill affects on taste. [/quote:ovcykl65]

I would even argue that some of the mainstream cask ales' packaged varients taste better in can than they do in bottle. Fullers London Pride comes to mind. Great from the can, disappointing from the bottle.

Does it not strike anyone as possibly little odd that SN are planning to package Torpedo in larger cans than SNPA? It is after all a 7.2% IPA. I guess 475ml isn't that much more than 355ml, but still.

On a separate topic, my copy of Wild Brews was never the same again after a can of London Pride accidentally punctured and leaked all over it in the boot of the car. <!-- s:oops: --><img src="{SMILIES_PATH}/icon_redface.gif" alt="" title="Embarassed" /><!-- s:oops: --> So, the only criticism I'd have of cans is that they can be punctured.