There's quite a lot of breweries that claim can conditioning because they leave some yeast in just to mop up any spare oxygen. Moor have gone as far as getting CAMRA to approve their cans as "official" "real ale" implying it's equivalent to CAMRA's gold standard of cask-conditioned, but it's not become much of a thing here. Then again, you could say the same for bottle conditioning, at least among major commercial breweries. Often they'll do one just to keep CAMRA quiet, but they're not popular with retailers as they're less stable at ambient temperatures and they get more returns from people complaining about "dirty beer".
Topic: Can Conditioning (Read 1723 times)
