Two Hearted in cans

I have not.

 

Try a blind test

 

I think Two Hearted tastes best when drinking straight from the can.

 

I actually think it tastes better from cans but that's probably just a mental thing. Never did a side by side.

 

I was the packaging manager for a relatively large brewery for almost a decade and I can't come up with any reason that bottles versus cans would taste any difference apart from oxidation. Oddly, in general, canning gives you lower oxygen pick up which should make the beer taste better. Could it be that you actually like a little bit of oxygenation? Not likely in that the small amount that there might be wouldn't be enough to make a difference, and most likely, Bell's has a pretty good bottling line that has very little oxygen pick up. I'm at a loss. I think it might be imagined. I'm with @WadeBridgman on this, "try a blind test".

 

The same scenario when people try Corona on draft and are convinced it's not the skunked beer in a bottle they've been drinking for years. I think you're spot on with that

 

Welllll... technically that would be different, unless of course Grupo Modelo is actually skunking the Corona Extra before they keg it!

But don't laugh, I talked with one of the brewers (the big guys, the non-union guys) from a very large American brewery who told me they actually considered doing just that for a beer they came out with in a green bottle years ago - that way the beer would always be consistent, and would taste like the European beer they were trying to steal market share from.

 

Charlie Papizian of the AHA claimed they did that for their canned beer:

Sounds like it might have been AB's "World Select"

I once read (but didn't saveit and can never find it again) an interview with an AB exec when they released Tiquiza (sp?) and the reporter asked why they put it in clear bottles and if they weren't afraid of light struck beer. The AB rep said something like "The drinkers of Mexican beer expect a touch of skunk..."

 

Haha! That's hilarious, and I'm certainly not surprised! So it is the exact same beer!

As for AB's "World Select" I figured you'd remember that one. I can't confirm that was the beer mentioned in my story, though.

 

because you were talking about Rolling Rock?

 

I can't tell if you're joking or not. I wasn't talking about Rolling Rock, but there is also that. I'm sure @jesskidden has something to say on that one as well.

 

I wasn't but if I think about it more, RR is more of a DMS flavor rather than "skunk" flavor, that may or may not be adding intentionally now??

 

Yes, prior to A-B there was a change up at the brewery where they eliminated the DMS (fixed it) and the locals didn't like it so they put it back in. To a certain extent I can understand that, and to a certain extent I understand the skunky beer thing as well - if that's what you grew up with you learn to like it.

As for A-B, I'd heard that they kept it as well but when I last had a Rolling Rock I didn't find DMS - although I have to admit I'm not that sensitive to it.

 

I'll drink Two Hearted anyway I can get it.

 

Peter Wolfe (AB Brewing Scientist) replied to my query in a past thread:

“Target for rolling rock, iirc off the top of my head, is between 60-90 ppb (not ppm), and it's usually on the lower end of that (~65-70ish). The limit for all other ABI beers is <10 ppb. The higher level is achieved via a special boiling profile since having a separate malt stream would be really annoying. They (the ABI brewers) actually went to great lengths to "maintain the defect" and not alter the beer profile when they brewed the beer at locations other than the "glass-lined tanks of old Latrobe" or whatever it was that the bottles said.

Threshold for most people is 40-50 ppb, though some talented folks can detect it down to 15 ppb. Most things with a sulfur atom involved have thresholds in the ppb/ppt range as opposed to ppm.”

Cheers!

 

"Said"? They still say it!

Somehow the TTB lets them get away with that "TO HONOR...BLAH BLAH BLAH... WE QUOTE FROM..." disclaimer.

 

I like it best on tap, but I don’t see a difference between cans and bottles. If anything I think that cans are the superior vessel.

 

Recall that Jester King once experimented with intentionally skunking beer. "I understand that green bottles and light struck character are going to be a challenge for most beer enthusiasts. I think we’re in a unique and important position to break down some of the indoctrination that is present and document something truly beautiful and unique." I'm glad that trend didn't take off, unlike the intentional under-attenuation trend in which a big chunk of the top-rated beers here participate.