From what I know, bonfire hit it with bullet E in one of his previous posts. Canning is tough to get into for medium to large craft brewers. Easier at the top or bottom of the spectrum, or if you start your operation that way, like Oskar Blues or Ska. It's easier to make very few (relative to let's say, Coke) or a lot of cans. It took New Belgium and Sierra Nevada years to invest in canning because it was never economical for them until now. Canning lines are expensive and take up real estate that some places don't have. Supply chain is also difficult because makers like Ball and such need to be integrated into your operation. Bottles are more easily obtained.
I think you will see more and more cans popping up. Most of the reasons for have already been stated. I don't care how my beer is packaged as long as its tasty. Ten Fidy is one of my favorite go-to Imperial Stouts. I've kept them for as long as two years in my cellar and they age phenomenally.
[This message has been edited by NColoradoAG (edited 3/27/2012 1:08p).]
I think you will see more and more cans popping up. Most of the reasons for have already been stated. I don't care how my beer is packaged as long as its tasty. Ten Fidy is one of my favorite go-to Imperial Stouts. I've kept them for as long as two years in my cellar and they age phenomenally.
[This message has been edited by NColoradoAG (edited 3/27/2012 1:08p).]
) have had. It also does not mean we are correct/or better. Like I said, tap beer is not normally met with the disdain a can is, but it is not really all that different. 
