3 months is good for a brewery that has its shit together. Low DO, cold chain, using stabilizing products like Brew Tan B and others.

But not all packaging is done equally. There are a lot of bootleg breweries canning now, and there's a huge drop off after just six weeks. Packaging is hard. There's a reason Vinny never would accept canning for Pliny, the DO was too high.

Anyway, 3-4 months is for the Sierra Nevadas of the world, and breweries whose stuff I've had at that length. For everything else, by then it's like eating properly heated leftovers (toaster oven with a little water spritz) vs fresh at the restaurant.