Ageing canned sours

I can't recall ever coming across a canned sour in my life, what did you find? I assume it would age just as well if not better then a bottle, no seepage or light anyways.

 

It all depends about the beer. Like AV Gose cans are not meant to be aged because wort is boiled after fermentation and most Canned sours (gose or Berliner Weiss) i have come across are similar.

 

I've aged some Tart side of the moon (brewery vivant) for a year or two and it's always fantastic every time I drink it.

 

I would think the can lining could potential wear out over time and cause you to get a good dose of BPA and probably off flavors in your beer, if it reaches the aluminum it'd be done for sure (though that'd be a long time). I'm not a scientist nor 100% sure, but as far as I know BPA leeches due to acidity and heat, and beer is acidic. Think of putting your beer in #2 plastic bottles, it's the same concept except with a better oxygen barrier and light barrier around that. Also check out http://tablematters.com/2013/02/07/canned-answers/

 

Not quite a sour but I have some Petite Mutant cans from the first batch 2/2014. Had one a month ago and it was a Brett beast, not much Tart Cherry left.

 

The Wild Sour series by Destihl is in cans.

 

I can't speak for all breweries, but Ball Corporation produces our cans for the Wild Sour Series. They have run tests to see if this very thing could happen. They have guaranteed us that the lining will not wear out or break down due to the acidity of the beer.

 

Exactly. Our Wild Sour Series is the same way. Our bottles of barrel-aged Saint Dekkera Reserve Sours are perfect for aging.

 

They may not have canned any sours yet but Paris isn't their first canned beer with wild yeast. Escoffier came out a few years ago, I still have one but haven't drank one in a couple of years and they recommended aging it up to 5. Also Coq D'or had brett in it.