Force carbonating, more prominant than I thought...

Arent they all unless they are bottle conditioned?
as for the can conditioning, I would think it would be too much of a risk... the cans are too thin.

 

Force carbing is more prominent because it takes less time to get the beer on the shelf. I have no idea what the percentage is but I would imagine the vast majority of brewers force carbonate, including the hundreds of brewpubs serving from conditioning vessels.

 

Oskar blues used to can condition. SNPA cans are also can conditioned.

 

I stand corrected, but they are so dialed in, I would assume that places that are not down to a science will not can condition.

 

Those are the only two examples I can think of too, don't know of any small breweries conditioning in the can so I'd assume you're right about that.

 

That does not seem to be true. Cans are designed to allow beer to be pasteurized in the can, which generates very high internal pressures. Apparently they can withstand 85-90PSI which is stronger than bottles, and I can see no reason why even highly carbonated beer styles can not be can conditioned.

http://packaging-technology.org/46-aluminum-cans.html

 

Torpedo is not. Just the Pale.

 

Don't care for the most part - as long as there is an appropriate amount of carbonation in the beer for the style. The amount of carbonation is where the rub really lays for most people who think they can tell the difference I would imagine.

 

Force carbing is more consistent. That's the #1 reason most breweries only use this method.

 

There may be more forced carbonation in beer when we expect but undoubtedly things have infinitively improved in this respect compared to 30 years ago. Thank god for the times in which we live.

 

From what I know, it's far more difficult to control consistency from batch to batch when bottle/can conditioning. I think you're taking some risk out of it when force carbonating.

 

Ok. Let's hear it. What's better about bottle conditioning?

 

This thread is not complete until someone from Hair of the Dog or Lost Abbey chimes in.

 

Was going to say this but didnt have any factual info. My friend once left beer in his car during the summer. The can was burning hot and didnt even explode but was starting to bulge. Yet another reason cans are better.

 

I am fine with force carbing if it means a consistent product that I don't have to gamble on.

Also, it's not true that a beer has to be bottle conditioned to change in better ways with age. Good thread OP.

 

Not sure why Torpedo isn't. Not sure if bottles of Torpedo are either, come to think of it...
I know that SNPA has been naturally carbonated for what I always assumed was a respect for tradition. Many will say that it actually does produce a slight fruitiness and softer carbonation.
With a nuetral yeast like Chico, I don't think it would be easy to tell the difference between bottle/can conditioned SNPA and forced SNPA but they keep doing it so I gotta figure they feel there is a significant difference somewhere along the line.