Earlier today, Samuel Adams announced that it would start distributing beer in cans. As of now, only the flagship Boston Lager and Summer Ale are slated to hit the market in time for beach excursions, but it would not be a surprise to see Samuel Adams’ other popular offerings roll off the canning line, especially after the Boston Beer Co. already sunk millions into strategic planning, designing, and implementing the new format. In terms of design, Samuel Adams bucks the trend of normal 12 oz. cans in favor of a brand new vessel that features a wider mouth and an hourglass shape below the lip to help facilitate smooth liquid flow and ease of drinking, changes that were received favorably during consumer testing. (See concept at right.)
There has been no indication that Samuel Adams will discontinue the normal bottling line for the brands set to be canned, but initial reaction to the news has been mixed at best and surprisingly harsh from some fronts. After announcing the plans on Facebook, followers of the brewery chimed in with opinions ranging from hesitant to enthusiastic to sadly ignorant at times.
Two specific ideas strongly resonated in regard to the canning process and the image of canned beers. Many people posted concerns that the beer inside the can would simply taste different than that which is bottled, but advances in canning technology have led to a food-grade lining within the can that does not create any flavor differences. Basically, the fear that canned beer would taste metallic is simply unfounded, since the beer never touches aluminum either during the canning process or after it is packaged.
However, the second assumption about canned beer is easily the most egregious; the notion that only inferior or “cheap” beers are canned. This is a truly bizarre statement in today’s marketplace. Look at who’s canning now. Big-name heavy hitters Sierra Nevada and Brooklyn Brewery recently started selling their signature beers in cans (as well as continuing bottle production), Oskar Blues exclusively distributes cans, Surly from Minneapolis and Sixpoint from Brooklyn specialize in 16 oz. pounders, and even smaller, but still respected, breweries like Anderson Valley have experimented in canning.
But perhaps the most damning evidence against the shaming of cans shines from a brewery that isn’t a household name, but is widely heralded amongst the craft faithful. The Alchemist, a small, family-run brewery located in Waterbury, Vermont, rose to fame from the success of its double IPA, Heady Topper. Once a beer that was only seen on tap at the brewery, it eventually received a very limited bottle release before transitioning to year-round-available beer that is only distributed in – you guessed it – 16 oz. cans. The kicker? Heady Topper is currently the #1 beer (and best double IPA) in the world according to Beer Advocate, beating out beers such as Russian River’s Pliny the Younger (and Elder), Westvleteren’s 12, and Founders’ CBS and KBS.
As long as Samuel Adams keeps its bottling line, the addition of cans can only be lauded. Not only are cans easier to recycle and transport, they are also accepted on the beach and on camping grounds, unlike glass bottles. If you are enjoying a beer at home, it shouldn’t matter if the vessel is a can or a bottle, since the final resting place for a beer is a glass. (You are drinking your beer from a glass, right?) With the implementation of linings that don’t affect the taste of the beer, cans should receive a warm welcome in your refrigerator or cooler this summer.
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