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Beer historian and ŷ���ڱ���Ƶ Boulder Assistant Professor Travis Rupp explains why canned beer, celebrating its 90th anniversary today, has been ‘immensely impactful’ for the industry

“It's Saturday, y'all, here's a plan
I'm gonna throw back a couple …
Until the point where I can't stand
No, nothing picks me up like a beer can.”

• From “Beer Can” by Luke Combs

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"Cans are the best containers for beer," says beer archaeologist and historian Travis Rupp, a ŷ���ڱ���Ƶ Boulder teaching assistant professor of classics. (Photo: Travis Rupp)

On Jan. 24, 1935, some shoppers in Virginia were likely scratching their heads and gawking at something they hadn’t seen before―beer in cans―s��𳦾��ھ�����������, Krueger’s Cream Ale and Krueger’s Finest Beer from the Gottfried Krueger Brewing Company. Up until then, beer drinkers had enjoyed their suds in bottles.��

Today, canned beer is commonplace, but according to beer archaeologist and historian Travis Rupp, a University of ŷ���ڱ���Ƶ Boulder teaching assistant professor of classics, even though canning would prove to be “immensely impactful” for the industry, neither brewers nor consumers cared much for cans initially.

“There were false claims made about metal flavor leaching into canned beverages because the beer was coming in contact with the aluminum,” Rupp says. “Where this may have been the case with early steel or aluminum cans, it wasn’t true for most of the container's history.”

Rupp adds that even as late as 2015, glass bottles were viewed as better containers for beer, given that they were “nicer” for presentation.

Yet today, cans have emerged as the clear winner in the beer game. A ŷ���ڱ���Ƶ example: MillerCoors Rocky Mountain Metal Container, based near the Coors campus in Golden, now churns out roughly .

“Cans are the best containers for beer. They don’t let in sunlight or oxygen, which are both detrimental to beer,” says Rupp. “Bottles let in sunlight. Even brown or amber bottles allow a small percentage of ultraviolet rays through, which can skunk or spoil the beer. Bottles also can leach in oxygen through the cap over time as the seal breaks down. Bottles still have a place for cellaring or aging high gravity barrel-aged beers or sours, but if you want your beer to stay and taste fresh the longest, you opt for cans.”

The case for cans

Over the decades, cans have also helped brewers’ bottom lines: “Cans are far cheaper because they’re much lighter to ship,” Rupp explains. “Freight shipping costs are mostly dictated by weight. This ultimately can result in higher profits for breweries and lower costs for consumers. They’re also far, far cheaper to store, since they require far less space than glass bottles and cartons.”

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The first canned beers were Krueger's Cream Ale and Krueger's Finest Beer. (Photo: Brewery Collectibles Club of America)

Long before cans made their debut, Rupp says some breweries tried replacing wooden casks with metal kegs throughout the 19th century, but no protective liner existed to prevent metallic leaching in these containers. “And given the long duration that beer would sit in the metal casks before serving, the flavor would become quite awful. It wasn’t until the 1960s that stainless steel kegs hit the market.”

ŷ���ڱ���Ƶ that metallic-flavor-leaching debate, Rupp says aluminum can producers now apply a patented protective liner to the inside of their cans to prevent leaching. “If you cut open a can produced by the Ball Corporation [the global packaging giant], you’ll find … a dull grayish-white crosshatched pattern in the can. This is the protective liner, and I assure you no metal flavor is leaching into your beer.”

But for Rupp, perhaps the most impressive technology comes in what’s called the seaming process on cans. The ends (or top) of the can are produced separately. Once the cans are filled, the end is placed on top and goes through a series of rollers and chucks to seam the top of the can.

“This bond is so tight that the sides of the can will fail before the seam does. It’s a really cool advancement in canning technology, as are canning machines in general that work hard to ensure no oxygen ends up in the beer before the cans are sealed. We’ve come a long way from church keys and pull tabs on beer cans.”

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