Aging IPAs

120 will do great. Still have 8 or 9 from 2012 sitting.

Enjoy

 

I have a couple Hoppin Frog Triple IPA.....had one last week. Still holding up well but cloudy

 

i age two ipas...120 and as crazy as it sounds, cigar city white oaked jai alai...many people have said and agreed it is incredible with about 3-5 months on it...my 120s may sit in my cooler for years until i decide to pop another one..was way too boozy last time i tried it.

 

I've done 120 and it was good. DFH Burton Baton and 90 minute claim to age well but I've never tried.

 

Devil Dancer is awesome with over a year on it. Reminds of of fresh Big Foot, but better imho! DFH Hellhound is finally drinkable with a year or two. 120 is also very agable.

 

I have one 120 sitting in my fridge waiting for someone to share it with or waiting for me to come up with something to mix it with. 12 oz. is just too much of that stuff for one sitting. I do have a SNPA from late 2011 that my brother in law said he bought for me for Christmas in 2011 hence my responsibility to take it from him. Its been refrigerated since it was purchased but I'm still wondering if I should open it and try it or just drain pour so I don't have a bad memory.

 

One could argue that either of these are more like American style barleywines, just labeled IPAs by the brewers.

With Devil Dancer - I drank a fresh and year old bottle side by side. I preferred the year old. See my full review:
http://beeradvocate.com/beer/profile/1199/17538/?ba=jmdrpi

With 120 minute IPA - I drank fresh and 3 year old drafts side by side at the brewpub. I preferred the aged. See my full review: http://beeradvocate.com/beer/profile/10099/9086/?ba=jmdrpi

 

I once did a 2 year old IPA experiment. I posted all the results over a couple days on here. It didn't work out that well, although there were some interesting results.

 

I love Maltslam- that's what I call year-old Hopslam. A honey sweet barleywine!

 

I'm keeping one back this year to see if that's true.

 

Burton Baton is the IPA I cellar, it's pretty malty for an IPA right off the bat and gets smoother and richer over time. I agree with the OP that huge IPA's (10%+) will probably develop into sweet & light barleywines after a year or two. It definitely depends on the makeup of the beer though - some will develop while others will just fade.

 

I just drank a 120 minute that i've stored since 2007. It was very interesting and complex.

 

DIPAs tend to have a larger malt profile to balance the hops, so they will often turn to BW with age. I've had 2007 120 min on a few occasions and really liked it. My take on whether to cellar D/IPAs is if I think they are on the sweeter side when fresh. Also, you'll lose hoppiness after around 6+ months at cellar temps (~55F).

 

Wow. I thought the bottle I just got from 2011 was old. I find it very difficult to let them sit without wanting to drink them. I don't know how you guys can age them that long.

 

DIPA and barleywine are different styles. An aged DIPA is an aged DIPA; it doesn't darken and add additional caramel and specialty malts to the grain bill as it sits in a bottle to become a barleywine. That would be quite a trick.

 

I aged a 4 pack of 90 minute for 18 months... A different beer to be sure, but surprisingly still tasty

 

Aged a case of 90 in '08. Drank it over the past 5 yrs. and I thought it turned out to be a tasty barleywine.

 

the concept doesn't make much sense, since hop flavor fades and other styles usually have more interesting long-lasting flavors.

that said, i'm aging some burton baton because the most recent batch i had tasted like shit. maybe 2 years will be magic.