Aging in oil?

I'm not sure that preventing all oxidation is an effective way to cellar beer. Oxidation is one of the chemical processes that contributes to the changing flavor profile that comes from cellaring; stopping it isn't necessarily going to lead to a better beer 5 or 10 years down the line. Sorry that doesn't really answer your question, but do keep in mind that leaving the bottle as-is will almost certainly not ruin the beer in 5-10 years.

 

I had a Westy 12 from 1989 that wasnt cellared in anyway in particular. Tried it along side a new Westy 12 with a few people. The two beers tasted very different. The older was very chocolately. Most people actually preferred the older one. Some beers will age well for that long, some wont.

I also had a Millennium Gueuze a few months back that was over 10 years old at the time. It aged just fine.

 

Opened a 2005 westy (maybe 2003, can't remember) last winter and it was to die for. No special aging, 2 yrs of the aging wasn't even cellar temps

 

Oil aging is only efficient if you age it in a vacuum chamber, or sand. Otherwise you're just wasting $5 worth of vegetable oil that you could be adding to brownie mix to have some bangin' brownies.

What I do is take the vacuum chamber, and put the beer in it. Now, take your oil and sand and make a slurry out of it. The texture is important, you want it to be firm, yet yielding. Pour the slurry into the chamber, hook it up to the pump and suck all the air out of that bitch.

You should just make brownies instead.

 

It's gueuze man... just let it age normally. It'll be fine.



And make brownies.

 

Lay it on it's side. Cork won't dry out.

 

Your beer might be fine, but that oil is going to be pretty goddamn disgusting after a cpl years, let alone 5-10.

 

Lambic doesn't follow the same rules.

Also, what are you trying to accomplish by aging it? Aging for the sake of aging?

 

Ok then. Lay your Gueuze down in a cool dark place and let it do it's thing.

 

Is this real life?

 

sound ridiculous aging in oil, I wouldn't age in oil if it was a irreplaceable $500 bottle of beer

 

I'd say lay it on its side, and rotate the bottle 180 degrees every 6 months or so.

 

Just remember that if you open it on your wedding day, you'll have to share it

 

WTF

 

Why is this?

 

I'll let someone more intelligent in Chemistry explain this, as it has been explained to me before but I don't want to butcher it. Basically, store lambic in a cool dark place and on it's side to prevent the cork from drying out. Lambic has been found to be drinkable decades later with that method. Belgians have been storing it that way for over 100 years. Whether you do this though depends on what you want from your lambic. You may not get results that you find desirable.

Most arguments about how beer should be stored is bullshit. No one really knows when it comes to AWA's, BA Stouts and Barleywines, and anything else that qualifies. There's not enough historical data to form facts. Whether you store on the side or upright still remains a matter of opinion. From personal experience, I've had aged BCBS that was on it's side and that aged upright and I didn't notice a difference. I'm not sure I'd want to age a capped AWA on it's side for a long time (not that I like aging AWA's much) due to acidic beer breaking down the cap. Corks on their side makes sense due to keeping the cork from drying out. One change in that though is anything that uses champagne yeast. That's been known to want to be stored upright otherwise the cork will end up leaking. Once again, let's get a chemist to explain that one.

TL;DR If the Belgians have been storing a certain way for 100 years and it worked for them, no reason we shouldn't follow the same practice.