Aging Sub-Pages in Rating System

As per usual, review text is what ought to be looked at, not the number. Within the text, you could potentially find: vintage, price, characteristics, location, even potentially "appropriate" glassware. Sometimes it takes some extra minutes of reading, but they tend to be worth it...

 

2012ing at it's finest

 

You damn people are starting to ask too much... A time graph of ratings based on age? Are you a statistician? I don't see how this would be worth it or relevant to implement on this website. The age issue is one you need to figure out yourself. That's why I have a cellar.

Just drink the damn beer or do your own aging experiments.

 

First, I doubt a beer changes THAT huge of an amount with some aging. Second, go to the Cellaring forum. That's perfect for what you're looking for because people specifically post notes of how a beer cellars.

 

Have you had World Wide Stout?

With that exception, I'd agree for the most part, and I think this would be more trouble than it's worth. The number of data at different ages would be too few to mean anything for most beers, and the ones with enough people aging them to pull this off are already in lists of "which beers should I get for my cellar?" anyway.

 

Not yet, I've been wanting to try some. What's the verdict again on that? Don't have it fresh and must wait at least 5 years?

 

I'm sure opinion varies, but I think it's undrinkable when fresh - more booze than anything else.

I wrote it off until I tried a one-year-old cask of it that was pretty great. Haven't tried older than that yet.

 

Yikes, so maybe I'll try to hunt down an older bottle then.

 

I think such a change would cause more complication to the site than it is worth. Just follow some general cellaring guidelines. For me, the only beers that have really improved are higher abv stouts, barleywines, and quads. I never really see shelf aging as a benefit, but it also won't deter me from buying a beer that already falls within those guidelines.

 

I think you would have to drink it fresh to appreciate it with age though.

The points in the rating system are flawed anyway. How many people score a beer as a 4.5 (between outstanding and perfect). Then in the review say the beer was good, but they would not seek it out again. How can one rate it almost perfect and not want it again?!

Why reading the reviews will always be better then just relying on the points given. My 2 cents...

 

I am in favor of OP's idea. To make it work though we would also have to gather:

-Did you age it the entire time yourself or was it aged partly in a store/other location? What percentage of time at each location?
-What was the average temperature at which it was aged?
-What was the average humidity at which it was aged?
-What was the swing between the highest and lowest temperatures and humidities?
-What characteristics were used to determine the increase or decrease in the beer's excellence over time?

Given the relative ease of accomplishing these tweaks to an already fantastic idea, I am sure it will be implemented in the near future and be a valuable tool that most of us will probably use daily.

 

Epic

 

Here is a good place to start:
http://beeradvocate.com/community/forums/cellaring-aging-beer.41/

 

Wha ?