Bottled beer has been around for the last 450 years. Change is hard, we get it, but grabbing a lightly frosted can from the fridge, hearing that gentle “psssssst” as your fingertip is awash in malted goodness, that’s change we can believe in. Craft brewers, and even some mixologists, around the country are tapping into the benefits of the can. Chris Webb and Bill Fisher at Newburyport Brewing Co. in Massachusetts installed a full canning system at their young brewery that they were eager to show of on our visit. “We brew beer the way we do because we want the flavor,” says Webb, and letting that flavor disappear from the bottle while a beer sits in a fridge is just a waste of time. Canning, on the other hand, prevents light from deteriorating the organic compounds in beer and preserves flavor. San Francisco’s 21st Amendment Brewery helmed by Nico Freccia and Shaun O’Sullivan, is also leading the craft-can charge, as is Nashville’s Jackalope Brewing Company (thanks to a mobile canning operation that's on a brewery hop across the country). Even the mixologists at Church Key in Los Angeles are in on the game. There they make canned negroni’s that get church-keyed—obvi—tableside and poured over ice or guzzled straight from the tin. Canning is here to stay ... and grow. The initial investment is big, but so are the savings over the long term. Canning materials are much cheaper than bottling. Cans also stack more easily and weigh significantly less, which means more efficient packaging, fewer trips, and lowering distribution costs and carbon footprint (boozers care about the environment, too).