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Aged pumpkin beer, an exbeeriment

Discussion in 'Cellaring / Aging Beer' started by Smurf2055, Jan 4, 2014.

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  1. Smurf2055

    Smurf2055 Initiate (0) Nov 12, 2011 Washington

    Had a couple extra Elysian Night Owl that I put away for a year. Ended up trying them around October along side a fresh one (I think the 2013 batch was way better than the 2012 batch). We tried three beers total, a 2013, a 2012 that had been aged in a closet with temps ranging from 50-70, and a 2012 that had been aged in a refrigerator at about 40 degrees the entire time. The consensus was the closet aged one was far and away better than the refrigerated one. The pumpkin had faded a bit on them both, but the vanilla, cinnamon, and all spice held up very well on the closet aged one, where as the refrigerated one seemed to have degenerated into something like an amber ale.

    Anyone ever try anything like this?
  2. tommyguz

    tommyguz Meyvn (1,010) May 14, 2008 Pennsylvania
    Beer Trader

    Had a Pumking from 2012 along side with a 2013 Pumking and everyone thought the 2012 tasted better.
    2Xmd likes this.
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