They say that Americans drink about 22 gallons of beer a year. We assume that’s each American and we think that’s a low estimate. Around this office, at least. Now Miller, we learn, is to be the first brewery to introduce cold can technology. The website NewTechSpy explains how it will work.
Specially modified cans use proprietary engineering to create a temperature drop that will reduce the I.C. Can contents by a minimum of 30° Fahrenheit in just three minutes. When activated, the all natural desiccant contained within a vacuum draws the heat from the beverage through the evaporator into an insulated heat-sink container. It is this patented vacuum-power which lowers the temperature so dramatically and quickly, leaving the beverage inside cold.
Right. But we don’t need to know any of that. All we need to know is how to activate it, and that’s shown in the diagram. Twist to break seal. But it reminds us of those cans of shaving cream that never really caught on about a decade or so ago, the ones that produced a hot shave right in the can. Novel, but not really necessary. (via AgendaInc)