The Great Debate: Cans vs. Bottles – Which is Actually Better for Craft Beer?
If you had walked into a pub twenty years ago and ordered a premium beer, you’d expect it to arrive in a glass bottle. Back then, cans were strictly reserved for cheap, mass-produced lagers sitting at the back of the cupboard.
But if you look inside the fridges here at Nearest Beer Shop, you’ll notice a massive shift. The vast majority of the incredible, flavour-packed craft beer we stock is in cans.
So, why the change? Are brewers just following a trend, or is there a scientific reason behind the aluminium revolution? Let’s settle the score once and for all.
Why Cans are the Undisputed Kings of the Fridge
For modern craft beer—especially those heavily hopped, hazy IPAs and delicate pales—the can is the ultimate mini-keg. Here is why brewers (and shop owners like us) absolutely love them:
Zero Light Penetration: This is the big one. UV light is beer’s worst enemy. When light hits hop compounds, it causes a chemical reaction that makes the beer “skunk” (giving it that damp, cardboard-like flavour). Brown bottles block about 98% of light, and green or clear bottles block almost none. A can blocks 100% of light, keeping the liquid exactly as the brewer intended.
The Ultimate Airtight Seal: Oxygen is the second biggest enemy of fresh beer, as it dulls those bright, fruity hop flavours. While bottle caps are great, they can let microscopic amounts of oxygen seep in over time. Cans feature a double-crimped seal that is completely airtight.
Faster Chilling: Aluminium gets colder, much faster than glass. When you grab a four-pack from our cold store, they are perfectly chilled and ready to drink almost immediately.
Adventure Ready: Cans are lighter, stackable, and won’t shatter. Whether you are heading down to Porthcawl for a beach day or hiking up the Brecon Beacons, cans are infinitely easier to pack in a rucksack.
So, Are Bottles Completely Dead?
Not quite! While the can has conquered the IPA and pale ale world, the glass bottle still holds a very important place on our shelves for specific styles.
Bottle Conditioning: Certain traditional styles, like Belgian Tripels, Farmhouse Ales, and mixed-fermentation sours, actually benefit from being in a bottle. Brewers add a tiny bit of live yeast and sugar right before capping it, allowing the beer to continue fermenting and naturally carbonating in the glass.
Cellaring: If you are buying a massive, 12% barrel-aged Imperial Stout that you plan to age in a dark cupboard for three years, the heavy glass and wax-dipped cap of a bottle are perfect for the job.
The Verdict
If you are drinking fresh, hop-forward beers, fruit sours, or crisp pilsners, the can is functionally superior in almost every way. It protects the vibrant colours and delicate flavours better than glass ever could. But if you are diving into the complex, traditional world of wild ales and cellar-worthy stouts, the bottle still commands respect.
The most important vessel, however, is the glass you pour it into. (And if you need a refresher on that, check out our guide to glassware!).