Best hop forward beer for aging

I would be interested to see how folks respond to this thread.

The first thing that popped into my head was an American Barleywine (i.e., Bigfoot). I prefer to drink Bigfoot fresh since I enjoy the hop presence. I aged a number of Bigfoot beers (several years) and aged Bigfoot really does not ‘do it’ for me. I actually gave away some 3-5 year old Bigfoots to a friend since he likes this beer aged; I figured he would enjoy it more. So the question: why purposefully make a hoppy Barleywine if the intention is to age it and drink a non-hoppy Barleywine? Why not just make a non-hoppy Barleywine to begin with? You can then enjoy some fresher non-hoppy Barleywine in the beginning and then age some for the age characteristic (oxidation flavors like sherry, etc.). Is there something specific to the hop fade (or aging of hop flavors) that makes it worthwhile to add hops specifically for aging?

Another hoppy beer that ages well is Victory Storm King. I have aged this beer a couple of years and it is tasty but with a diminished hop presence. I prefer fresh Storm King to aged Storm King but I still enjoy drinking aged Storm King. Maybe make a hoppy RIS?

Cheers!

 

Do a tropical ipa with Brett Brux Trois from white labs. Citra/centennial/mosaic hopped. Brett keeps the hops around longer than sacch and the beer will gain complexity as it ages. It's very clean and has pretty much 0 stereotypical Brett funk. I had a 4 month old bottle that was remarkably still hoppy as hell. I've been unable to keep any around longer than that tho.

 

I agree with the above. American Barleywine, hoppy Robust Porter, hoppy Stout or a Brett pale or IPA. No other options come to me. I'd be hesitant to use any crystal malts in the darker styles, I personally haven't liked beers I've done with crystal malts that age. Perhaps commercial brewers can get away with it better due to more thorough oxygen barrier practices.

 

Generally, my non-brett beers are just starting to come in to their own (actually @ their peak sometimes ) @ 4 months

To OP: I vote American Barleywine

 

Jamil Z`s barleywine is pretty hoppy out of the gate and turns into a juicy wine. It's very good through most of the beers life.

 

If they're homegrown hops I hope you have what you need for a great American Barleywine. Maybe we can help you out if you post the kinds of hops you have on hand.

 

I'll throw a hoppy saison into the mix. Will seem nice and hoppy fresh from the lack of sweet malts used in the grain bill even with low ibu (at least how I make them.) And as the hops fade the beer will still be great.

Also would suggest this, great yeast. Opened a 3 1/2 month old bottle at my last homebrew meet up and everyone thought it was great and tasted very fresh.

 

I think hopslam develops wonderfully after a year. Just turns into a 10% honey barleywine bomb. Just my opinion.

 

Brew a Victory Storm King clone? Very hoppy stout, but I would imagine still has great flavor after the hops presence has diminished over time.

 

Double batch. Take the first runnings for the barleywine. Add the dark grains and pull off an RIS with the second runnings.

 

Me likeum bigfoot. Bigfoot! Bigfoot!

 

I like to hop up my Barley Wines. Even with the hops fading after a year they come together very nice.