Aging IPAs

Like +10,000

Old Dipa's are old dipa's my fellow BA's. Cheers.

 

Absolutely agree!! Two and three year old Hopslams are even better!!

 

I hope you two are serious. I bought a few more Hopslams than I'll be able to drink fresh. I'd feel much better about myself if I can just stash a couple in the name of "experimentation". Otherwise, they are going out as trade extras.

 

def. serious... give it a try!

 

Devil Dancer starts to take on barley wine characteristics after 12-18 months. I love it.

120's will easily cellar 5 plus years. Over time the malts come forward and the heat mellows out. I have been cellaring 120s for years and like the oldest ones (4-5 years old) the best.

 

Agreed, a beer doesn't change, but I think the root of that goofy idiom here on BA is due to the blurred style lines of the beers when they start fresh. Some "barleywines" are all pale malt, and some "DIPA's" have a maltier profile. So it's really a toss up whether a brewer decided to label a 10% abv very hoppy beer as either a DIPA or an American style Barleywine.

I don't think there is much style difference between say DFH 120 vs. Stone Old Guardian, or Avery Maharaja vs. SN Bigfoot.

 

while i agree that styles guidelines are fluid to say the least (and it really is the least one could say about it... styles are not rigid at all)... if someone sells me a DIPA, i'm always hoping they attenuate and dry hop the hell out of it (see: abner, heady topper).

buuuuuut, that's just my preference, it's no style definition.