To meet CAMRA’s real ale definition a canned or bottled beer must be proven to still contain live yeast and any carbonation in must only be created naturally by a secondary fermentation.
CAMRA’s national chairman Colin Valentine said I’m delighted that we’ve been able to show that “micro-canned” beer under the right circumstances can qualify as real ale, which means that more drinkers can get access to what we believe is the pinnacle of brewing skill – live beer which continues to ferment and develop in whichever container it’s served from.
“We look forward to granting the accreditation to many more breweries producing canned beers”
Moor Beer head brewer Justin Hawke moved to Bristol from California because of his love of British and European beers. He said, “I moved to England because of my love for real ale, so when I made the decision to can our beer there was only one way we were going to do it – fully can-conditioned with live yeast.”
“We invested very heavily in our canning line and process control to get it right, taking a huge risk being the first to go down this path. Cans had a horrible reputation, but actually it is the best package type for portability because it blocks all light and oxygen from getting in and ruining the beer.
“It is also a much more environmentally friendly container, being lighter in weight, more recyclable, and safer than glass.”