Aging beer

[Black Plague]

I'm just starting to get into this and I was shocked that there are only a few threads here on aging beer (Mofo's and Bigjohn's thread on Chimay is very good: http://forums.cigarweekly.com/showth...ght=aging+beer )

So John and others here that age beers, I'd love to see a big discussion on this and for this thread to become a repository on beer cellaring knowledge (a la the Common Coffee Conundrums thread).

So spill the beans. What sort of beers can and cannot be aged? Do you leave them standing up or on their side? Where in your place do you cellar them and how do you get the proper environment for it (with or without a basement)? How long should you age? Any other tips or tricks?


In the words of Michael Myers playing Linda Richman when she gets verklempt: "Discuss!"

[vernonator]

Originally Posted by Black Plague

I'm just starting to get into this and I was shocked that there are only a few threads here on aging beer (Mofo's and Bigjohn's thread on Chimay is very good: http://forums.cigarweekly.com/showth...ght=aging+beer )

So John and others here that age beers, I'd love to see a big discussion on this and for this thread to become a repository on beer cellaring knowledge (a la the Common Coffee Conundrums thread).

So spill the beans. What sort of beers can and cannot be aged? Do you leave them standing up or on their side? Where in your place do you cellar them and how do you get the proper environment for it (with or without a basement)? How long should you age? Any other tips or tricks?


In the words of Michael Myers playing Linda Richman when she gets verklempt: "Discuss!"

I age beers quite a bit - mainly big beers - barley wines, Russian Imperial Stouts, old ales, etc. Age in a cool (not cold) dark space standing up (on side if its a corked beer). I have a a few Thomas Hardy ales from the mid-90's, drank one Christmas Eve (a '94 I believe) and ohhh my was it good, had the qualities of a good brandy.....

[avid toker]

I age everything, generally the higher the alcohol, the longer it sits. Everything ages standing up in a cool, humid, dark and stable environment. I don't age my bottles sideways due to the risk of corking. Besides, newer corks are less impermeable and therefore lowers the risk of shrinkage.

I've aged bourbon stouts, imperial stouts, porter, DIPA's, barleywine, Belgians, various bottle conditioned beers, Lambics, etc. I've found DFH 120min can withstand a few years. DIPA's I generally drink within 2 yrs. Thomas Hardy can definitely last 20+yrs. I've got Hair of the Dog Fred aging as well as some Gale's Prize Old Ale that's been sheltered for 5yrs. Really, the best part about aging beers is experimenting yourself.

[Stevo]

I think that is indeed correct from what I have been told - the higher the alcohol content, the longer a beer can age. I have to admit, though - with cigars, I kind of need a nice day (and time) to smoke one, so they often sit for a while.

Beer you can drink right now! Like right now! Indoors. Now.

My beer doesn't make it more than a day or two.

[Jester]

When I was brewing it was like that. Always trying to clear enough bottles for the next batch.

It got too wierd so I stopped.

I did however put together a nice raspberry mead that was good at breakfast.

Best,
J.

[SmoKerch]

Re: homebrew beers

Between testing gravities and sampling to see how bottle conditioning is progressing, I never have anything left to age.

[Black Plague]

Ok, there's all sorts of pro vs.con argument that goes back and forth between beer snobs about storing beer upright or on its side, especially corked beers.

But what about this...I've seen some wine fridges allow you to tilt the racks and store at a ~45-degree angle. What's the thought on that?

[avid toker]

Just revisited a Dark Lord I had stored from a few years ago. Held up nicely.

As far as the 45 degrees, don't overcomplicate it. The beers simply need stability.

[vernonator]

Originally Posted by avid toker

Just revisited a Dark Lord I had stored from a few years ago. Held up nicely.

As far as the 45 degrees, don't overcomplicate it. The beers simply need stability.

I agree...my "beer vault" is couple of old Bud boxes - the old wax covered long neck ones that hinge on the top. They are in the basement back in a corner on a shelf. Stays in the mid 60's all the time..KISS

[Black Plague]

Unfortunately, I don't have a basement and the house me and the fiancee are putting an offer on this week (pray for us) doesn't have one either. Can't get anywhere colder than 70 degrees with my woman in the house, so I think I'm going to spring for a Vinotemp Eco (thermoelectric). The 48-bottle one is cheaper than their regular compressor units, plus its more energy efficient and no vibration. I seems like anywhere between 50 and 65 degrees is just fine for most beer and wine, as long as it stays relatively steady.

Can't wait to lay down a case of Chimay Blue!