kilikini wrote on Wed, 16 Jul 2008 10:17:11 -0400:

> 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.

It's a matter of semantics; without the sugar the yeast would not
produce CO2.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not