OK, I get that beer can be oxidized by not p[urging. But is there any evidence, either through research or anecdotally, that dry hopping causes oxidation?
This guy does process engineering at ABI and wrote this as his doctorate thesis. http://ir.library.oregonstate.edu/xmlui/bitstream/handle/1957/34093/Wolfe_thesis.pdf
He says the risk is reduced with pellets as opposed to whole cones, but some oxygen ingress is inevitable with dry hopping (it can be mitigated with purging, flushing the hop material, etc.). He also had a pretty information-rich Reddit thread, but I don't think he went much into oxidation from dry hopping in it)
Again, anecdotally, Kimmich supposedly has his levels down in (I think) the double-digits per billion, which I have to imagine has some effect on the shelf life of the beer (I have had 8-9 month old Heady and it does change, but it is still excellent). I also think the yeast in that beer is very good at cleaving glycoside bonds, which makes the beer better over time. Though thats not verified
Not saying other canning breweries don't achieve the same things with some of their beers, I just haven't tasted them. So I guess in trying to make a great beer, I am trying to eliminate my process flaws one at a time