While on a vacation to the lake in Texas, I was forced in to drinking a Miller Lite tallboy. OK, maybe I was willing, considering that is all the gas station at the dock sold AND I had to celebrate catching the biggest fish of the day. You know... in terms of girth, the usual way of measuring a fish.
Since the beer was what I was expecting, soda-water consistency, I did a little research on the can. This was done while my amazing fiance was cleaning the fish, I picked a good one. I saw the "triple hopped" logo on there, nothing new and I have already shared my thoughts on this. What I had not noticed before was the "Flavor Locking Seal." Is this different than other can seals? Is there any flavor to even lock in to the can? Why is it so hot here? The last question was about Texas, my mind trails off when it is 100 degrees outside.
Upon getting back to Colorado, where my mind works better in the 80 degree summers, I tried to do a little research on the subject. Lots of microbreweries are going back to canning beer for many reasons. Cost effectiveness, keeping light out, marketing, and a seal that keeps oxygen out of beer. It is a fact that the can is a great container because of the seal, but is Miller's seal any different than others? So I got on the "interwebs" and sent a message to Miller which read, "Is there a difference between the flavor lock seal and other can seals? Thank you."
I'm still waiting on a reply, Miller.