Changes

Usually, only pasteurized sour beer is canned due to the danger of over-carbonating canned beer, however, some brewers have been experimenting with canning mixed fermentation beer and allowing the beer to naturally carbonate in the cans. It is recommended that brewers contact their can supplier to verify that the plastic liners for the cans are rated to handle the pH of sour beer (3-3.5; kettle soured or otherwise), and to find out the lifespan of the cans.