I don't like crowlers because they are notoriously bad for this. They are a very temporary packaging at best. If I ever get one filled I drink it as soon as I get home. Honestly, glass growlers are better since they have a smaller opening (less O2 pickup) and as long as the lid gets screwed on tight you're golden. Crowlers with crimped on lids can get all kinds of messed up, especially with bar staff doing it. And by no means am I disparaging bar staff, but when it's the kind of thing you do 2-3 times a shift you may not notice if something gets out of alignment, whereas a dedicated can line, as mentioned above, where you have thousands of cans going through you're going to notice a problem right away.