Aging oak-aged beers = souring/infected brews

Discussion in 'Cellaring / Aging Beer' started by TonyTalon, Jan 11, 2013.

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  1. TonyTalon

    TonyTalon Initiate (0) Mar 20, 2012 Wisconsin

    Right, notice I never used the word barrel to begin with. I left it at oak aged for a reason, it just hasn't applied to oak barrels its been beers in which oak-aging has been involved. It doesn't say barrels you are correct, but I never said it was either. I'm not going to gamble, as stated before, I will only be drinking oak-aged beers fresh from this day forth.
     
  2. BearsOnAcid

    BearsOnAcid Pooh-Bah (2,203) Mar 17, 2009 Massachusetts
    Pooh-Bah Society

    I see, you are right. But I think barrels have a stronger track record of contaminating beers with foreign yeast/bacteria. Either way, welcome to the "Drink Fresh" club. We are looking for more members.
     
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  3. atone315

    atone315 Initiate (0) Oct 8, 2008 Wisconsin

    Except for the Insanity and Curmudgeon, I tasted all of these w/ Tony.....results were the same. Grapefruit/ Sour note. Also had a Certified Evil last night, same thing....I think oak definitely imparts a flavor that some people pick up as sour, and unpleasant.

    WTF?
     
  4. jedwards

    jedwards Initiate (0) Feb 3, 2009 California

    Brandy '07 was infected. Some bottles of Grand Cru may be infected, but every one I tasted just had prominent vinous tartness. Lots of stuff that isn't an infection can give a beer a tart or unusual flavor.
     
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  5. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    TIL Oak is the asshole of barrel wood.
     
  6. imbibingmytime

    imbibingmytime Initiate (0) Aug 15, 2012 Wisconsin

    I opened a 2011 Olde Bluehair just last night and no one present found any sign of infection. I was actually surprised how well it was drinking. Mine was also stored in a Wisconsin basement as well for what its worth.
     
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