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Started By
Message
Aging Beer
Posted on 11/25/14 at 10:58 am
Posted on 11/25/14 at 10:58 am
Do you have luck in aging beer?
I have a dedicated beer fridge in my garage. I have beers for immediate consumption, and beers that i age. What i have been finding, recently, is that any beer aged for up to a year or more, just tastes bad.
For example, I opened a Grand Reserve 2012 2 weekends ago. It lost the great flavor i remembered when i first bought it. It's like all of the flavors and nuances of beer start out like the night sky. Open and greatly varying. But after a year, it's like all of the flavors get sucked up into a black hole. What i'm left with, is an overly malty, muddled beer with no distinct flavor.
This happens with nearly all of my aged beers. Bourbon County brand stout, was aged a year, and i had that same nasty ball of malt taste, so i have yet to experience a good one of these.
Mikkeller is a common offender of these, seeing as most of their beers sit on the shelf for a long time.
I still have a pumpkinator from 2012, 2 from 2013, and 1 Grand Reserve's from 2013. There are also a Bayou Teche Loupe Garou from last year, Stone Vertical Epic 12 and 13, 2012 Bayou Teche Joie Vive, and a couple others.
I'm just now getting into sours, and this seems like truly, the only style that can benefit from aging.
What is your strategy when if comes to aging beer? From now on, i'm limiting shelf life to 6 months, max.
I have a dedicated beer fridge in my garage. I have beers for immediate consumption, and beers that i age. What i have been finding, recently, is that any beer aged for up to a year or more, just tastes bad.
For example, I opened a Grand Reserve 2012 2 weekends ago. It lost the great flavor i remembered when i first bought it. It's like all of the flavors and nuances of beer start out like the night sky. Open and greatly varying. But after a year, it's like all of the flavors get sucked up into a black hole. What i'm left with, is an overly malty, muddled beer with no distinct flavor.
This happens with nearly all of my aged beers. Bourbon County brand stout, was aged a year, and i had that same nasty ball of malt taste, so i have yet to experience a good one of these.
Mikkeller is a common offender of these, seeing as most of their beers sit on the shelf for a long time.
I still have a pumpkinator from 2012, 2 from 2013, and 1 Grand Reserve's from 2013. There are also a Bayou Teche Loupe Garou from last year, Stone Vertical Epic 12 and 13, 2012 Bayou Teche Joie Vive, and a couple others.
I'm just now getting into sours, and this seems like truly, the only style that can benefit from aging.
What is your strategy when if comes to aging beer? From now on, i'm limiting shelf life to 6 months, max.
Posted on 11/25/14 at 11:01 am to BugAC
i have no opinion because im just starting to do this but im aging beer in a closet of mine, not the fridge. dunno if that might have anything to do with it though.
im really just doing it for the novelty of it. my taste buds arent on the level of super beer nerd
im really just doing it for the novelty of it. my taste buds arent on the level of super beer nerd
Posted on 11/25/14 at 11:03 am to Jones
quote:
i have no opinion because im just starting to do this but im aging beer in a closet of mine, not the fridge. dunno if that might have anything to do with it though.
im really just doing it for the novelty of it. my taste buds arent on the level of super beer nerd
What beers are you aging? Maybe that's a thing with mine. Maybe i shouldn't be aging in the fridge, but in my fermentation freezer where the temps are around 60-70 degrees.
Posted on 11/25/14 at 11:06 am to BugAC
Yeah, I've always understood that you should age at room temp or fermentation temp. There's no point in aging if you leave them in a fridge.
Posted on 11/25/14 at 11:08 am to BugAC
I don't age refrigerated. I've definitely noticed some differences.
If you're having problems with them becoming malty messes, stop aging IPAs/DIPAs
If you're having problems with them becoming malty messes, stop aging IPAs/DIPAs
Posted on 11/25/14 at 11:09 am to SUB
Found this on BeerAdvocate:
LINK /
quote:
There are 3 storage temperatures used to lay beer down for maturation and/or storage. Not only will you want store your beers at these specific temperatures, but also you'll want to serve them at the same. Your strong beers (like barleywines, tripels, dark ales) will be their happiest at room temperature (55-60F), most of your standard ales (like bitters, IPAs, dobbelbocks, lambics, stouts, etc) will be at cellar temperature (50-55F) and your lighter beers (like lagers, pilsners, wheat beers, milds, etc) will be at a refrigerated temperature (45-50F). Usually the higher alcohol, the higher temperature and lower alcohol, the lower temperature ... you get the point.
LINK /
Posted on 11/25/14 at 11:12 am to BugAC
some grand reserves and im going to put some ten fidy away this week.
Posted on 11/25/14 at 11:13 am to SUB
quote:
Your strong beers (like barleywines, tripels, dark ales) will be their happiest at room temperature (55-60F), most of your standard ales (like bitters, IPAs, dobbelbocks, lambics, stouts, etc) will be at cellar temperature (50-55F)
This would have helped.
And for the record, i am not aging IPA's. Only strong beers and stouts. IPA's are consumed right away.
Posted on 11/25/14 at 11:14 am to BugAC
and for the record, my outside fridge gets down to 45. a little lower in the winter, but average is 45 degrees.
Posted on 11/25/14 at 11:15 am to BugAC
it's very tough in south louisiana unless you have a climate controlled space to store things.
I had lots of stuff in a dark closet i lost in hurricanes when the power went out. It's not like anyone has a cellar that is kept around 65 degrees to store stuff.
many times i fid even stuff that was stored properly still doesn't taste as good. mostly all i get out of anything is more malt flavor or less booziness in a stout. it's not really worth it imo.
I had lots of stuff in a dark closet i lost in hurricanes when the power went out. It's not like anyone has a cellar that is kept around 65 degrees to store stuff.
many times i fid even stuff that was stored properly still doesn't taste as good. mostly all i get out of anything is more malt flavor or less booziness in a stout. it's not really worth it imo.
This post was edited on 11/25/14 at 11:18 am
Posted on 11/25/14 at 11:16 am to BugAC
quote:
Vertical Epic 12
Just go ahead and dump this out now.
The best Bourbon County Stout I've ever tasted was one aged 4 years.
Posted on 11/25/14 at 11:17 am to SUB
quote:
Yeah, I've always understood that you should age at room temp or fermentation temp. There's no point in aging if you leave them in a fridge.
I've always heard somewhere in between. Beers should be "cellared" at 45-60 degrees, and from what I've heard, consistency of temperature is helpful. You don't want major fluctuations in the temp.
Also, from what I've read, the increase or decrease in temp can speed or slow the aging process. Presumably, if you leave 1 bottle of beer at room temp for a year and 1 bottle of the same beer in the fridge for a year, the room temp aged bottle will taste "older," which could be a good thing or a bad thing.
For what it's worth, I aged all my beers in a closet for a while because I didn't have the refrigerator space. I now have a dedicated aging fridge, and I am toying with the temp right now. Its low this week because we had a mold issue, but I'd like to get it back to 50ish and leave it there for good.
Posted on 11/25/14 at 11:17 am to BugAC
quote:
Stone Vertical Epic 12 and 13
13? What was that one?
Thought the Grand Reserve 12 was great after two years in the bottle.
Posted on 11/25/14 at 11:17 am to BMoney
quote:
Just go ahead and dump this out now.
I have 2.
I think i'm going to unleash my aged stuff on my friends at a party this year. Clear out some fridge space.
Posted on 11/25/14 at 11:18 am to BugAC
there was a Vertical Epic 13?
Posted on 11/25/14 at 11:19 am to BugAC
I have a ton of stuff aging in an extra closet, basically I went to walmart and bought a shoe rack that works as a bottle rack for me.
I have a
Grand Reserve 12
Grand Reserve 13
Grand Reserve 14 (just put in)
Imperial Reserve (just placed in)
Abyss 2011
Three Philosophers 12
Mirror Mirror 14
Bourbon County 13 and 12
and a few others I can't remember but mostly Barleywines, Porters, and Stouts
I have a
Grand Reserve 12
Grand Reserve 13
Grand Reserve 14 (just put in)
Imperial Reserve (just placed in)
Abyss 2011
Three Philosophers 12
Mirror Mirror 14
Bourbon County 13 and 12
and a few others I can't remember but mostly Barleywines, Porters, and Stouts
This post was edited on 11/25/14 at 2:14 pm
Posted on 11/25/14 at 11:21 am to tduecen
fyi don't lay beers especially belgians on their side. always stand them upright.
Posted on 11/25/14 at 11:23 am to BugAC
2012 gr is amazing out of the bottle right now.
One of the best beers ive ever had was a 4 year old bcbs.
One of the best beers ive ever had was a 4 year old bcbs.
Posted on 11/25/14 at 11:26 am to tduecen
quote:
tduecen
Have you tried any of your aged stuff? Did you get any of that muddled malt taste that i've been getting?
Also, is it too late to remove my aged stuff and throw it in a closet?
This post was edited on 11/25/14 at 11:28 am
Posted on 11/25/14 at 11:29 am to BugAC
I'm cellaring more than I should. I'm sitting on quite a few lambics, stouts and some other barrel aged brews. Some date back to as early as 2009.
Mine are kept in a closet that I added shelving to. It generally stays about 65 degrees.
As a rule, I try to consume all IPA's within a month. Some brews get better with age and in other cases its just fun to see how a beer changes with time. We recently did a side by side of Fou Foune 2010 and 2014. The 14' as you'd expect is full of fruit but the 10' was more funky bleu cheese with some fruit.
Some brews fall off a cliff and you regret aging them. All part of the game...
Mine are kept in a closet that I added shelving to. It generally stays about 65 degrees.
As a rule, I try to consume all IPA's within a month. Some brews get better with age and in other cases its just fun to see how a beer changes with time. We recently did a side by side of Fou Foune 2010 and 2014. The 14' as you'd expect is full of fruit but the 10' was more funky bleu cheese with some fruit.
Some brews fall off a cliff and you regret aging them. All part of the game...
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