How do you pour beer aged in cans?

Two years ago I had a 2010 tenfidy I had no problems pouring it and there was zero "gunk" but you can take solace in the fact that it won't hurt you, whatever it is. I say either decante it or just drink it.

 

Don't waste your time aging Ten Fidy. It's better fresh.

 

I'll disagree with the poster above and say it's absolutely worth aging. Although, it really only needs about a year or so on it. As for your cans, the sludge is something I've heard of and seen with other beers, and it's not just because of the can. Back in May, I had a 2012 Founder Imperial Stout that had the same sludge come out of the bottle. So far, I've never heard of any technique to deal with the sludge but it doesn't happen with every beer so I don't worry about it. Just pour like you normally would but slow the pour to a stop before its completely empty if you think there may be some sludge. Don't be afraid to be a little aggressive if you want a nice big head. Even fresh, Ten Fidy is relatively low in carbonation so it can handle good hard pour.

 

Can't have your cake and eat it too my friend....

 

Here's a crucial question: have you had similar or related issues when pouring aged cans of beer other than Ten Fidy? Because this could just be a Ten Fidy thing. You do hear people complain about goopy dregs in aged imperial stouts sometimes, although to me it's like "yyyyyyyyyyep that makes sense."

Either way, I don't think the issue you're describing has anything to do with being in a can, although it's not inconceivable that careful decanting or what have you from a can is trickier than from a bottle. I would not take your distributor's advice, would write to Oskar Blues for input if you're really concerned, and generally continue to pour slowly and carefully.

 

need ba ten fidy in my life

 

this def isnt unique to ten fidy, OP
i bought a vertical 6pack of brooklyn monster ale and the owner told me the same thing basically...he said the ones that were 6 years old would definitely feel thinner unless u slapped the bottom of the bottle and turned it upside down a few times before letting it sit a couple of hours...im positive that a beer that ages for years would begin to thin out and seperate eventually...def cant hurt to slap the bottom

 

Big fan of slappin' the bottom, sorry couldn't resist. In all seriousness though, I just invert for a few seconds let the sediment integrate and go from there. The sediment is just the stuff you would've drank if you had it fresh.

 

Yes, yes. Totally sensible OP - don't even bother waiting to open either. Please report back with the results.

 

Coagulated proteins....this is what you are probably seeing coming out of the Ten Fidy. However, aged cans of Ten Fidy are fantastic, IMO. I have, as well as, have had a few 2012 cans that were great! Don't be afraid to put a few aside. I wouldn't go past 2 years though. This is my own opinion though.

 

Close. You should shake it hard a bunch of times but then immediately open it directly under your face.