ABV Guidelines on Cellaring Beer

Discussion in 'Cellaring / Aging Beer' started by hophugger, Apr 21, 2015.

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  1. hophugger

    hophugger Grand Pooh-Bah (3,434) Mar 5, 2014 Virginia
    Pooh-Bah

    I am now just starting to cellar some beers that I believe will age well. I know the proper temperature and way to cellar them, but my big question is............Should I cellar beers that are 10%abv or above, or are there others that are not quite as boozy that would cellar well...I have always heard that only beers that are 10%abv and above should be cellared. Is that a good guideline???. No need to post what I already know, like do not cellar IPAs, etc.
     
    #1 hophugger, Apr 21, 2015
  2. Orca

    Orca Grand Pooh-Bah (4,710) Sep 18, 2010 Washington
    Pooh-Bah Trader

    Yeast also comes into play. Brett beers develop more Brett character over time. I think gueuzes can also be cellared for a very long time but they are generally in the 5% range. Also, anything bottle-conditioned is probably a good candidate. Finally, check out this article about storing beer.
     
    #2 Orca, Apr 21, 2015
    Last edited: Apr 21, 2015
  3. hopfenunmaltz

    hopfenunmaltz Pooh-Bah (2,635) Jun 8, 2005 Michigan
    Pooh-Bah

    The low pH helps to preserve those sour beers.
     
    #3 hopfenunmaltz, Apr 21, 2015
  4. Fargrow

    Fargrow Initiate (0) Feb 7, 2013 Michigan

    My general rule is 8% abv. I apply that to Stouts, Barleywines, big Brown Ales, Old Ales, Quads, anything malty. I don't drink many Dubbels, Trippels, or sours so I don't know the consensus. But I believe those are fine to be cellared when they have lower abv.
     
    #4 Fargrow, Apr 21, 2015
  5. MOVERTON1284

    MOVERTON1284 Initiate (0) Jul 23, 2014 Alabama

    #5 MOVERTON1284, Apr 21, 2015
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