Cans or Bottles for Ageing Beer

There's an interesting opinion piece in the Good Food site, discussing the best way to age beer.  As I mentioned in a recent post (tasting Goose Island Sofie), cellaring beer at my place can be a challenge.

Unlike wine, I'm generally of the belief that beers are always good when fresh. And although one may be able to improve a beer by cellaring it, it will depend very much on the style.  For instance, if you're a hop-head, cellaring a DIPA will result in disappointment, as the pronounced hop aromatic and bitter attributes vanish relatively quickly.

On the other hand, if the beer's profile is malt-driven, higher than average alcohol, and configured for secondary fermentation, there's a reasonable chance of it developing into something smooth and creamy. If there is a bona fide exception to my belief, it could be those extreme sour beers that need some time for the microflora to balance things out (e.g. Cantillon).

The article mentions two examples of beers that age well:  Westvleteren 12 and Coopers Red.  I've been lucky enough to have tried the former a few years back, and still drink the occasional Sparkler.

Certainly the legendary Trappist is a complex beast, a lot of which is due to the Belgian ale yeast and its big malt roster.  As for Coopers Sparkling Ale, any packaged beer with a 'Best After' date is obviously thinking ahead.

The author of the post makes a strident claim about bottles being better for ageing than cans. But he offers no supporting evidence, only an opinion that "it just isn't always the best way to store beer".  In my experience, bottles come with some issues, and not just their mass and vulnerability to breakage and light-strike. For example, you wouldn't lie one down for cellaring, as you risk the cap rusting (I know this from experience).   

And for those beers with corks ?  On the face of it, these may be better equipped for the long haul, but there have been concerns about of cork taint.  Again, probably best stored upright. 

So, if we compared the ageing of big ales in cans vs. upright bottles, I reckon there would be little difference.  But, I too have no supporting evidence for this claim.

Time for some research.  So, I am on the lookout for strong, malty ales that have some sediment. An ideal candidate would be available in both formats, but unless Coopers also start canning their Sparkler (Pale in cans), this might be a tough ask. At the very least, it's a good opportunity to see what canned beers are available that are not hop-heavy, but built for the distance over 12-18 months.