I've heard stories of Ten Fidy grenades so I haven't kept any canned beer in the cellar for too long. Maybe someone who has experienced an exploding can can chime in here.
That's an old one. I think that was when they were still can-conditioning, so watch out for the yeast-worm when you pour. It can be a little gross.
I had a 2010 OB Ten Fidy... and it sucked! Tasted of almost nothing but metal after being poured into a tulip. Metal was in the nose and the taste. I'll never buy Aluminum aged beer again!
Wow... I have had several 2010 Ten Fidys and they were Stellar... far better than the fresh, and the fresh is delicious. Canned beer ages VERY well... if you consider that light is the enemy of beer.... canning is ideal... just have to make sure you have it in good conditions to cellar.
My take on this is that we are the ones currently doing the experiment. The results are in for Ten Fidy and so far they are positive. As breweries put out more cellar-worthy beer in cans we can continue to cellar them and report. It's going to take years. I still wonder what's going to happen to that can lining over longer periods of time.
