Aging beer & ABV%

Discussion in 'Cellaring / Aging Beer' started by keithmurray, May 21, 2012.

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  1. keithmurray

    keithmurray Pooh-Bah (2,967) Oct 7, 2009 Connecticut
    Pooh-Bah

    I was wondering what the effercts of aging had on a beer in terms of it's ABV. Does it increase or decrease along with the passage of time? Perhaps some of you knowledegeable BA's can weigh in on this!?
     
    #1 keithmurray, May 21, 2012
  2. Hanzo

    Hanzo Initiate (0) Feb 27, 2012 Virginia

    The ABV will remain the same over time.
     
    #2 Hanzo, May 21, 2012
  3. Darkmagus82

    Darkmagus82 Grand Pooh-Bah (3,960) Jul 25, 2010 Texas
    BA4LYFE Society Pooh-Bah

    This is what I would say as well, although many seem to think otherwise (see Otto in Oak review). Unless the brewing company (or homebrewer) did not allow the primary to finish fermentation, then afterwards there should be no real increase in the abv. as the yeast had finished fermenting all the sugars of the beer. Fermentable sugars in = abv possible.
     
    #3 Darkmagus82, Jul 5, 2012
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  4. drgarage

    drgarage Initiate (0) Aug 19, 2008 California

    Beers with Brett and a lot of residual sugar should get stronger. Brett never stops -- I have a frien whose Brett cider now has an FG below 1.00
     
    #4 drgarage, Jul 5, 2012
  5. DonDirkA

    DonDirkA Initiate (0) Dec 14, 2011 Arizona

    I have always heard that it increases, but not by much. Even if that isn't the case though, the boozey taste of some high ABV beers should decrease with age as other flavors take the forefront.
     
    #5 DonDirkA, Jul 12, 2012
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