An experiment in cellaring?

Discussion in 'Cellaring / Aging Beer' started by beerinmaine, May 21, 2013.

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  1. beerinmaine

    beerinmaine Initiate (0) Jun 20, 2009 Maine

    We've all heard lots of opinion about cellar conditions and how they affect beer. Some people say imperfect conditions will ruin a beer quickly, others say conditions hardly matter. Although I haven't conducted a thorough search, I've never come across anything I would consider objective evidence, i.e. controlled experimental results. (if it's out there, point me in the right direction)

    So, I'm thinking of doing my own controlled experiment. Basically, get several bottles of good, cellarable, but easily obtained, relatively inexpensive beer, cellar them under varying conditions for the same length of time, and report the results. Nothing cuts through conflicting opinions as quickly as facts.

    For beers, I'm thinking of Stone IRS, I'm sure I can still get several bottles around here, and we know it cellars well. And it's cheap.There are other options, too.

    For conditions, my first 3 candidates are:
    (1) Control - cellar fridge at a constant 39 degrees in the dark, put it there and don't touch it
    (2) Cellar - put it in my beer cellar (closed cabinets in a basement, 55 degrees in winter, somewhat warmer in summer, but not hot and pretty representative of what a typical person might have)
    (3) Temp cycling - cycle it in or out of the beer fridge once a week or once a month.

    Then I thought I could add two more extreme cases:
    (4) Room temp in the dark - stick it in a kitchen cabinet
    (5) Room temp in the light - on the kitchen counter, but not in direct sun (house has A/C but does see significant temp variation through the seasons)

    We know (1) SHOULD be good and relatively unchanged after a year or however long. (2) should be aged and changed more, but in a good way. (3) and (4) would be the interesting tests cases, where predictions would vary and results might surprise. (5) should be nasty.

    Thoughts?
     
    #1 beerinmaine, May 21, 2013
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  2. Lasering

    Lasering Initiate (0) Mar 19, 2013 Florida

    Sounds like an awesome idea!
     
    #2 Lasering, May 21, 2013
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  3. maxcoinage

    maxcoinage Maven (1,256) Apr 6, 2012 Illinois
    Trader

    Would be very interested in seeing these results!
     
    #3 maxcoinage, May 21, 2013
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  4. PaulQuinn

    PaulQuinn Initiate (0) May 27, 2011 Canada (BC)

    Nice idea, but if you want a more statistically valid experiment you should use more bottles (at least 2, probably 3) for each scenario to account for any kind of bottle variation. Anyways, I'd like to know the results. The problem is how long we'll have to wait to get to know how it went.
     
    #4 PaulQuinn, May 21, 2013
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  5. GRG1313

    GRG1313 Grand Pooh-Bah (3,974) Jan 15, 2009 California
    BA4LYFE Society Pooh-Bah Trader

    Great idea if you've got the time and discipline!

    Just as a personal note, I found that Stone IRS aged best in my garage, in the heat! And, that's no BS; it's the truth.

    A well known rep here in Los Angeles for one of the largest distributors in the state has long stored cases of beer in his garage with fluctuating temperatures. He swears that for at least several months for some (and years for others) the heat/temperature and fluctuation hasn't harmed the beer. (For me, I'm happy with my temperature controlled walk in and leave cases in my garage for very short amounts of time only, until I get to the cellar. Short time storage in less than ideal temperature has not affected any beer in my experience, including pale ales, IPAs and the like. But, again, this observation was for storage under questionable conditions for only a short time; less than a few weeks. Just my opinion based on my experience.

    I say do the experiment and report back. I think you should "test" or "experiment with all styles to perhaps see if any really suffer (or don't!)
     
    #5 GRG1313, May 21, 2013
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  6. stupac2

    stupac2 Pooh-Bah (2,031) Feb 22, 2011 California
    Pooh-Bah

    If I were doing this (and I've always wanted to) I'd pick a few styles. Maybe throw some Cuvee Rene in there, or some other cheap-but-decent lambic. Maybe some BCBS for something barrel-aged (that's fairly cheap). Just so that if Stone IRS is weird (as GRG1313 says it may be) you have more styles to cross-check.
     
    #6 stupac2, May 21, 2013
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  7. beerinmaine

    beerinmaine Initiate (0) Jun 20, 2009 Maine

    As to the choice of beer, I probably could do a couple more without investing a ton of cash or risking hard-to-get bottles. I have a decent amount of fresh BCBS and Bigfoot downstairs in cellar conditions. And 5 bottles of any Unibroue would be reasonably cheap, to get a belgian / cork-and-cage into the mix.
     
    #7 beerinmaine, May 23, 2013
  8. nsheehan

    nsheehan Savant (1,206) Jul 3, 2011 Texas
    Trader

    I am all for this and would like to know the results. I'd suggest at least 3 beers, a Bwine, RIS, and big Belgian style that can age. Grab a 4pk of each style for $10 and set them up for a year. IDK if case 5 you have above (light) needs to be tested, anyone aging a beer in light is a ____ (be creative). Temp cycling is also extreme, but I think very interesting. Saisons and Sours are also worth looking into, a 4pk of saisons should be findable.

    I have four of these styles cellaring at room temp right now (the sours are bombers/750s in the fridge) for at least the next year. For greater control, get two types of each of the 5 styles. Bonus points for including an IPA/DIPA. Sorry, I started dreaming. My beer side just collaborated with my engineer side :grinning:
     
    #8 nsheehan, May 23, 2013
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  9. beerinmaine

    beerinmaine Initiate (0) Jun 20, 2009 Maine

    That's what started this whole thing :slight_smile:
     
    #9 beerinmaine, May 24, 2013
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