Drinking beer out of a can is rarely my first choice; the metallic taste, the quick warming of the contents and the god-awful selections usually available in this format.
That being said, sometimes a can of beer is a necessity – camping, the ball game, fishing or as one of my mother’s favorite stories goes – getting your three-year-old child to take her medicine by putting it inside her father’s beer can.
Fortunately for all of us, Oskar Blues has done something about this.
![AK Pale Ale[1]](https://athirstyspirit.files.wordpress.com/2009/06/ak-pale-ale1.jpg?w=500&h=375 "AK Pale Ale[1]")
In 2002 they became the first U.S. microbrewery to can their own beer – by hand, with a tabletop machine, 2 cans at a time. They seem like a very fun-loving outfit, with beer names like “Old Chub” and “Mama’s Little Yella Pils”. They’ve grown over 800% since the beginning and now they’re the largest producing brewpub in the United States.
I recently took their flagship brew, Dale’s Pale Ale, on a fishing trip. I didn’t land any keepers, but I did enjoy a very tasty beer from a can. Between an American Pale Ale and an India Pale Ale, it had a satisfying hoppy bite, with notes of citrus, melon and pine. And at 6.5% abv, it’s good bang for your buck.
Plan on packing some cans of beer for your summer adventures – they’re not just for NASCAR fans anymore.
A Thirsty Spirit 
I don’t think I ever had a beer get warm. Only if I forgot where I put it. The beer was my medicine also. That story is true by the way. We also used to let the dog lick the can.
Holy Hell, Thirsty Spirit. What on earth are you talking about? There are amazingly tasty beers that have been canned since before you were born. Old Milwaukee; Busch; Budweiser (Red Bellies?). Right there, that’s three beers that are better in a can. Awesome in a can.
I put canned beer up there with burgers, steak, and baseball when it comes to American culture.
If you’re worried about your beer getting warm (which I agree with Dad, is a baseless concern; just means you’re not drinking fast enough), use a coozie.
Here’s my theory on why Oskar Blues canned their beer by the way. It was originally made for the ur crunchy types in Colorado who couldn’t afford to have much more weight than a couple extra pounds on their hiking, biking, and climbing trips. And, this meant having more bang for your buck in each can. If you’re only able to haul in 2-3 cans at the most, the brew doesn’t need to have a high crushing coefficient*
*See Coors Light (aka waters) and Keystone Light for canned beers with the highest known crushing coefficients.