Mark Thorson wrote:
> anonymousNetUser wrote:
>> It's conceivable that you did experience a few cans that didn't quite
>> finish the pasteurization process and did indeed continue to age (and
>> improve) in the can on their way to you. Not all beer styles improve
>> with age, but most do.
>
> I wonder why they don't make it that way delibrately.
> It was good enough for me to notice and remember
> for years.

They don't do it that way deliberately because they lose quality control
if they don't pasteurize. Just as the beer can age and improve, if
stored incorrectly, it can go bad also.

Too many stores store beer too warm--think large warehouses in the depth
of summer. If the beer gets too warm, and the yeast continue to
multiply, the bottle or can can explode from the pressure. In
homebrewing terms, where the yeast is still active in the bottles, this
is called "bottle bombs."