Having just woken to the reality (as opposed to the impending possibility) of can conditioned beer (cheers leedorham) I'm curious as to what can conditioned beers BAs have tried and what those BAs think of the format so far especially compared to bottle conditioning.
A good comparison I found is SNPA bottle conditioning vs can conditioning suffice to say they taste the same so it can (pun intended) be done well with no difference from bottle conditioning.
I just assumed the canned craft beers were force carbed. Are some/most of the canned breweries can conditioning their beers?
Any Belgian styles canned? I have some Monk's Blood, but I haven't had one yet, so I can't verify whether it has the yeast film on the bottom.
I don't get why people think there would be any difference? They're both sealed containers that withstand the pressure of a fully carbonated beer.
New Belgium cans their Fat Tire via can conditioning: http://brookstonbeerbulletin.com/new-belgium-to-can-fat-tire/ “We took a unique can-conditioning approach and its flavor was not compromised in any way,” added Simpson. “We ran a series of tests using our friends at Oskar Blues canning line and there was virtually no flavor differential.”
When we are talking about can conditioning, is that the same as secondary fermentation? In other words, could you can Rochefort 10 and get the same/similar results?
