I actually considered not running this post for a while, lest I am accused of writing only about contentious subjects post leaflet debacle; fuck it though, it’s what’s at the top of the write-up list (and hardly a hot button topic any more).
Bottles. Cans. There has been extensive discussion about the pros and cons, including this rather good piece by New Belgium on sustainability. Of course, cans prevent the beer from becoming light struck, but how does this actually translate to taste? One evening in the Northern Quarter, I joined Mike of Chorlton Brewing Company at Port Street Beer House to see if we could tell the difference.
We chose Founders All Day IPA as our test subject because A) it’s easy to obtain in various forms, B) differences in hop character would be easy to pick out, and C) it had travelled from America, so was already less than totally fresh. Obtaining a bottle and a can, both chilled, we set up a triangle tasting – three sample glasses were poured out of sight of the taster, two containing beer from one packaging, one from the other. This obviously isn’t a perfect test by any means, but we did the best we could on the spur of the moment in a pub garden! I tried not to look too hard at the beer in the glasses before I smelled and tasted it, in case there was a difference in appearance (the above photo was, of course, staged to illustrate a tweet).
Unsurprisingly, the difference was marked, both in aroma and flavour. Of the samples I tasted, two were hugely aromatic, with massive citrus bursts, while one was subdued and a little elderflowery. Yes, it transpired that it was the can samples which were hop bombs, and the bottle which was tired and wishy-washy. “But what about freshness?” you ask: if we read the labels correctly, the beer in the can was older than the beer in the bottle.
This little (poorly controlled) experiment confirmed my expectations: cans are great for hoppy beer! Yes, I know you all knew that already. As you were.