Before just a few years ago, most beer was either pasteurized, the yeast filtered out, or if unfiltered the sugar content was effectively nil.

New generations of drinks have fruit pulp in the meaning they can’t be filtered and there’s going to some level of residual sugar/plant matter left behind. And customers are just supposed to know that it’s a living organism, must be refrigerated and consumed quickly.

To some degree bottle bombs have existed within home brew, or diastatic yeast situations… But it’s not shocking that a sweet, Fruity booze is being mishandled and popping off.

I don’t know what you’d call it other than “exploding,”

I mean…

there have been reports of cans swelling and bursting

It’s clearly titled as click bait since they use more accurate terms in the article body.