So last night, to celebrate a new job I cracked open a 2009 Nogne Red Horizion. Great beer. mmm. Anyways it had oxidized enough that it took away from its goodness =(. I still drank it and enjoyed it, but still, oxidation = bad. A couple weeks ago I drank a Sweet Horizion from the same 2009 batch. That one had gotten better with no signs of oxidation! They have been stored next to each other, same enviroment their whole lives. I know its just a matter of air penetrating the cap, but is there that much variability that one bottle is great after 3 years and the next is bad? Cant brewers come up with a better seal? This makes me nervous about my whole 8 case cellar... maybe time to start drinking...heavily? I just thought of this too: How does air penetrate the cap if the bottle is pressureized? shouldnt gasses want to escape the bottle? not go in, right? Does that mean the oxidation occurs just from the air that was in the bottle at the time of capping? Thoughts? Thanks.