You might like this one Beefy - its can conditioned....
So were the words, or similar sounds, uttered by Sean Clarke at Beer Central. I had been into collect a can of Big Dipper and decided I wanted something else - to be honest, its apparent conditioning didn't attract me as much as the fact that it was Moor Brewing Entanglement Red IPA at 9.something percent. It was only when I got home that I thought - what the chuff is can-conditioning when its at home?
In an inescapably poor situation of no research whatsoever (stick with what you (don't) know after all) I don't actually know what can conditioning is. I can hazard a guess, having drunk cask conditioned, and bottle conditioned (and ruined) beers over the years with yeast sediment present. The beer in question was excellent, and poured cloudy, but that doesn't mean there was any yeast in it. What I can say is, for a strong over 9% beer, it drank very easily. It was smooth, but not widget artificially smooth, rather pleasant and refreshing.
Bottling with yeast is meant, in perfect conditions at least, to make the beer fresher, and more carbonated and to continue to "brew" in the bottle using live yeast. Bottle conditioning is not, in my experience, a guaranteed art. Its fraught with potential hazards, probably more so than cask, where at least a decent proportion of those handling it have some idea about what to do with it. So far, by way of absurd comparison I have tried two cans of can conditioned beer, both from Moor, and liked them both.
The other was their Illusion session Black IPA, and this was more casky, if that's a word, than the stronger one. I understand Marble also condition their or most of their cans, and another well known brewery that aren't well known enough for me to recall have also taken the practice on board. There is promise therefore that the practice may take off, at which point a more accurate comparison can be made.
Meanwhile I am still not sure about the likelihood of exploding can conditioned cans, probably down to discombobulation about brewing processes, and a general lack of relevant knowledge re yeast. I know there is no point putting live yeast in a keg (so said Stuart from Magic Rock, probably) because it makes it too fizzy, but that hasn't been my experience of the two Moor beers.
The best thing that I can see coming pit of this is the fact that the CAMRA may now start taking canned beer seriously, now its no longer Worthington Creamflow and Skol. Obviously one can never tell in such areas, but to me there are now four excellent ways of serving perfectly brewed beer and at least three should meet one or other definitions of real ale.
Which means more choice for the consumer. Which is, after all, what we all want.