Revisiting "Drink From the Can!"

I find that pouring slowly all of the can excluding he bottom inch to be the best. Takes the pine resin blast out.

 

That is the challenging aspect of your query IMO. Folks will state that John Kimmich's reasoning for advocating drink from a can is because of appearance but how could they genuinely know his thinking here?

I have had multiple cans of Heady Topper and on a couple of occasions I have consumed it both ways. For example I would pour half into a glass and drink it and then consume the second half straight from the can. I have thoroughly enjoyed drinking this beer both ways.

An explanation that John Kimmich gives for drinking it from the can is that by pouring into a glass you are exposing the beer to air (oxygen). Oxygen (oxidation) is the enemy of beer. Are the effects of oxidation noticeable in the time frame of drinking a glass of beer? Beats me.

Cheers!

 

I don't get enjoyment of drinking anything from a can.

As soon as the tab is cracked the first thing I smell is cut aluminum, and then sips and flavors seem to amplify that effect.

If I have to I have to, but I'd rather not, plus not seeing anything I am drinking is already depriving me of my senses and enjoyment.

 

I do drink most of those big Dipas from the can. Why? Because I do think limiting the exposure to oxygen enhances the nose till the end, and flattens the beer aand nose a bit if vigorous. I've never felt keeping it in the can was for hiding anything, I think those turbulent hazy beers are a beautiful thing. Of course it can't be proved its just my opinion. I'd also add I love it on tap as well, my first tap was an experience. A very nostalgic beer for me, there might be some that approach and maybe reach beyond its greatness, but I'll always seek this out when and where I can.

 

This is indeed the critical issue. There seems to be a difference between aeration and oxidation. The important issue is when or how soon the benefits of aeration (e.g., release of aromatics) are outweighed by the negatives created by oxidation (e.g., dampening or loss of subtle flavors).

One thing I learned many years ago is that with wine, particularly reds, a certain amount aeration to "awaken" the flavors is often needed (this is why with wine and spirits one sees folks swirling the liquid), but that the wine eventually becomes a victim of oxidation.

One reason I abandoned exploring wines for other beverages is that my wife doesn't care for wine in general and I didn't want to pay fine wine prices and have to then drink an entire bottle in one evening since simply recorking and saving half for the next day resulted in a noticable loss of the more subtle flavors. This is why the make recorking devices that can be used to evacuate the air in the bottle

In the case of beer, I somehow find it hard to imagine that the rate of oxidation created when doing a nice pour of a can of beer into my Duvel glass to strengthen the aromatics will then result in my being able to detect the effects of that oxidation during the time it takes me to finish off the beer. Especially when I have recorked some large bottles to finish the next night and they are still full flavored, but with a lower level of carbonation.

 

If it were either appearance or oxygen based, what did he tell the customers in his brewpub in the years before canning began. (His explanation for why the figure on the can is drinking from a glass is that they had had that branding in place well before they had to begin canning and didn't want to change it. :-))

 

Yeah, the bottle age of the reds also can impact how rapidly the effects oxidation kick in.

 

If AB InBev spent a million dollars and hired top scientists to explore this issue, and then after their findings decided to put "drink from the can" on Budweiser, would our conversations be any different? I think they would.

 

Great thread idea! I am on the fence with this myself, anxiously looking for more postings here. Let's hope John Kimmich eventually weighs in too.

 

Did John K. suddenly discover that cans are better for his beer? Seem like it was just fine for the many years when in a glass was the only way to drink it. And the first time he packaged the beer it was in a bottle, and it didn't say drink from the bottle.

My nose doesn't fit inside the can when I drink, and what little aroma I get when I drink from a can is partly aluminum smell from the can itself. Maybe I am just sensitive to aluminum aroma, and others aren't? Maybe that aluminum aroma enhances the beer aroma and that is what JK and others are trying to communicate?

Whatever, I bring a glass with me where I go, and beer gets poured into a glass for this beer geek to enjoy.

 

The question I have if you do believe heady should be drank from a can then do you drink all your IPAs from a can or bottle?

Drinking it from the can does make it more casual like I am just drinking a beer. I don't need to pour it and dissect it. The video of John explaining why to drink from the can he says it's a beer for the common/working guy or something like that, it's been awhile. Drinking it from a can kinda makes it more approachable to the everyday beer drinker.

I personally prefer pouring it into a glass and if needed pour half at a time, which I do often with 16 oz cans or 22 oz bombers.

 

Just about every hoppy beer I've had from a can tasted too floral and bitter for my tastes. Pouring the can is the only way to take in the beer at it's fullest. I'll do what I like and think is best for me despite what the can says. I like the beer better when it is poured, simple as that. I'm not so superficial that looks matter that much to me.

 

I typically pour my beer but have no issue drinking from a can. I guess if a glass is in reach I would stick with that but when out cans don't impact my experience at all regarding taste.

 

The drink from the can thing is pure BS. If no glass, ok.

Let it go, folks.

 

I totally agree that the whole argument is 'much ado about nothing'.

I know that what I'm about to say will definitely be a minority opinion here (so, "to each his own"), but I've had Heady, didn't much care for it myself and honestly didn't grok what all the fuss over this brew is all about (it looked and even tasted like unfinished beginner homebrew), and drinking it from the can most certainly didn't make it any better.

Fuddy-duddy alert: any beer of real quality is always better out of a glass (ANY kind of glass that doesn't leak ).
But there again, that's just my opinion (although one which I know others share).

Also, the notion that a beer will oxidize to it's detriment while being poured into a glass is simply laughable.

Of course, the only real answer for Heady (or any other beer) is to drink any way you prefer it.

Cheers!

 

FWIW, I find it's much better decanted, with brighter and more distinct flavors. I suspect you'd feel the same way if you were ever to come across any more.

 

Probably, but first, "Show me the data" is the mantra. Until they do that....

But I think both you and I would agree that your hypothetical is unlikely to come to pass.