TOPIC:

"Wallacebiy":2107kpne wrote: Can't put beer in a can unpasteurised AFAIK[/quote:2107kpne]Why would that be? It's the same as a keg, isn't it?

I found this quote[/url:2107kpne] from Surly Brewing:
[quote:2107kpne]Our canned beer is not filtered or pasteurized, so keep it cold.[/quote:2107kpne]

And this[/url:2107kpne] from Southern Star:
[quote:2107kpne]Non-filtered, never pasteurized this ale is packaged directly into cans to ensure maximum freshness for your enjoyment.[/quote:2107kpne]

"TheBeerNut":f7ozmxx9 wrote:

"Wallacebiy":f7ozmxx9 wrote: Can't put beer in a can unpasteurised AFAIK[/quote:f7ozmxx9]Why would that be? It's the same as a keg, isn't it?

I found this quote[/url:f7ozmxx9] from Surly Brewing:
[quote:f7ozmxx9]Our canned beer is not filtered or pasteurized, so keep it cold.[/quote:f7ozmxx9]

And this[/url:f7ozmxx9] from Southern Star:
[quote:f7ozmxx9]Non-filtered, never pasteurized this ale is packaged directly into cans to ensure maximum freshness for your enjoyment.[/quote:f7ozmxx9][/quote:f7ozmxx9]

There's a decent difference. Cans are aluminum; kegs are stainless steel. Cans are incredibly thin, kegs are very thick metal in comparison. You have a dramatically greater likelihood of a can exploding from CO2 pressure build-up if you don't pasteurize than a keg.

If you do a very fine filtration and can do a yeast count post filtration and you KNOW that the beer has reached terminal gravity you can probably can without pasteurizing but these are both pretty difficult things to do reliably at the Irish micro scale. (Most of the well-known US "micros" are HUGE in comparison; O'hara's is along the scale of what we're talking about, I'd imagine.)


Even though I know that on almost every technical aspect canning can keep a better product longer, a bottle certainly does FEEL nicer, especially if it's an expensive beer. For my every day drinking craft beer, I'd be ok with cans, but if you're going to charge 5 euro or more it better be in a nice brown glass bottle.


Adam

"Biertourist":2h1zh5bv wrote: You have a dramatically greater likelihood of a can exploding from CO2 pressure build-up if you don't pasteurize than a keg.[/quote:2h1zh5bv]In theory, but not if you're putting beer in it. Cans are often used for packaging soft drinks. These have far more carbonation than even the fizziest beer. Pour a glass of fizzy drink and you can see the bubbles [i:2h1zh5bv]leaping off the surface[/i:2h1zh5bv]. Ever see a beer do that?