Aging a few beers...opinions?

All should be fine. FBS would be the one to be pulled first, IMO. Supplication will get a touch more sour, and Choklat will dry up a bit and lose a touch of sweetness as it sits.

 

I wouldn't intentionally age any of those, except maybe Supplication.

 

Most people preferred year old FBS to this years fresh.

 

I think FBS loses it's coffee backbone after about 6 months but thats me.

 

I've never had Fat Dog. I can't say that I'd have any reason to age the others.
Sure, they can age, but I don't think they would really benefit at all.

 

I would have thought so too until I tried them against each other blind. Since it is impossible (according to some) that KBS was brewed differently, it apparently got more flavor over time.

 

We have a Cellaring forum where you can truly get the opinions of experts! /me running and ducking for cover.

That being said, Sucaba is Abacus, right? That one should do well. FBS I've only had fresh but I reckon it would still be very drinkable sans coffee if you cellared it. Supplication should also do well. If you look at a particular beer, on the right hand side there's a "Temp" listing that tells you if it's cellarable or not and I reckon it's pretty spot on in my experience.

 

The most popular beers to age are (in no particular order) barleywines (high ABV), imperial stouts (lots of malt and high ABV), and lambics. Also, look for beers that are bottle conditioned. These ``live beers'' have a small amount of brewers yeast added to the bottle in order to produce a further fermentation. These beers are usually the best candidates for aging.

Beyond that, it's always fun to experiment. You never know how some beers will turn out!

 

As a guide, you can use the cellaring recommendation for any beer that has been posted on this site. Go to the brewery's page for the beer in question and scroll down the right side of the page. That will tell you if the beer is recommended to be cellared. A rough rule of thumb that I think this site uses: over 8% abv and not hopforward (or some flavoring such as coffee that can fade like hops), it is a candidate for keeping. The major exception to that rule is for lambics/sours. (After all, what can happen if you cellar a sour... it can't spoil by souring.)