FWIW I've been looking at cans as beer containers lately, and modern aluminium beer cans are rated to handle up to 90psi (6 atmospheres), about the same as a champagne bottle, and more than a beer bottle is ever likely to have to contain under normal circumstances.
Beer in a can does not have to be filtered or pasteurised, it does need to be very cold on canning to minimize foaming if it is already carbonated, same as a bottling line.
There is no reason why carefully monitored beer can not be conditioned in a can the same as in a bottle. The same checks and precautions need to be taken to avoid "can bombs" as one would when bottle conditioning.
I have only recently got over the can stigma myself but I'm glad I have, Oskar Blues, Sixpoint, Anderson Valley, Surly and more........
A can may not look as elegant as a caged cork Belgian bottle, and it may not be right for the restaurant trade or a special dinner but, for just about every other beer appropriate situation it's the way to go.