Acetone/solvent

Discussion in 'Cellaring / Aging Beer' started by claaark13, Mar 26, 2013.

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  1. claaark13

    claaark13 Maven (1,412) Nov 29, 2007 Indiana
    Trader

    I'm seeking advice on those who have had experience with beers that have had any acetone note to the taste. Does acetone indeed fade over time? If so, is there a typical period of fade-time based on the strength of the acetone? Does it matter what yeast strains were used? Are there any other things to consider?

    Thanks in advance to those who have had experience aging beers that have started with anything between trace amounts to full-blown undrinkable amounts of acetone. Or, thanks to those who are homebrewers and may have some good insight on the topic.
     
    #1 claaark13, Mar 26, 2013
  2. Gotti311

    Gotti311 Initiate (0) Mar 22, 2009 Wisconsin
    Trader

    Sorry I am not going to answer your question, but I am going to chime in. We visited Dark Horse in Michigan this past December and had their Lambeak Wants Blood Orange, which is a sour with blood orange added. The sour at the backbone of the beer was really great, but the acetone in the nose and the back of the mouth was horrible. One of my buddies couldnt even finish his. We actually bought 2 bottles of it and plan on sitting on it for a number of years in hopes that the acetone will fade. I plan to wait 3 years at least so I can get back to you in 2016 :slight_smile:
     
    #2 Gotti311, Mar 27, 2013
  3. claaark13

    claaark13 Maven (1,412) Nov 29, 2007 Indiana
    Trader

    Dark Horse was one of the breweries that I was actually thinking about when I wrote this post. They're more on the intense side of the flavors.
     
    #3 claaark13, Mar 27, 2013
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