anonymousNetUser wrote:
> 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."

It's not the yeast that causes the bottles to explode, it's the priming
sugar.

kili