Aging oak-aged beers = souring/infected brews

Discussion in 'Cellaring / Aging Beer' started by TonyTalon, Jan 11, 2013.

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  1. TonyTalon

    TonyTalon Mar 20, 2012 Wisconsin

    It may be my paranoia, but it seems like every oak aged beer I sit on for awhile goes sour/infected, anyone else notice this trend?
    From now on only drinking Oak aged fresh.
    List of brews Ive had go infected:
    2012 Insanity
    2010 Samael's ale
    2011 Olde bluehair barley wine
    Arctic Devil
    The Angels Share
    and even founders curmudgeon is beginning to taste off
  2. kzoobrew

    kzoobrew May 8, 2006 Michigan

    Insanity in Bourbon Barrel and "infected" is often a misused or misapplied term.

    There could easily be many examples of oak aged beers that age rather gracefully.
    krl2112 likes this.
  3. Keffa

    Keffa Jan 8, 2009 Ohio
    Beer Trader

    Yep, it's definitely your paranoia.
  4. devlishdamsel

    devlishdamsel Aug 1, 2009 Washington

    How are you storing/cellaring them? I guess its totally possible that they could be bret infected.
    TonyTalon likes this.
  5. TonyTalon

    TonyTalon Mar 20, 2012 Wisconsin

    Not sure why/how these particular beers turned into the drain pours they became then, chalking it up to bad luck and drinking them fresh.

    Storing them in an uncontrolled basement in wisconsin, temp flux isnt too erratic though.
  6. ncaudle

    ncaudle May 28, 2010 Virginia
    Beer Trader

    I don't see how storage could lead to a Brett infection
    atone315 and TNGabe like this.
  7. maximum12

    maximum12 Jan 21, 2008 Minnesota
    Beer Trader

    I haven't aged any of those except Insanity for very long, but haven't noticed any such trend.

    Are you familiar with oxidation (not being a jerk, serious question). That might be what you're tasting - kind of like licking a cardboard box. I'm particularly sensitive to oxidation & can't stand anything with more than a touch of it.
  8. TonyTalon

    TonyTalon Mar 20, 2012 Wisconsin

    I've noticed oxidation in some kbs I've had so I'm a bit familiar with the taste your speaking of. I am not a sour fan, these beers tasted worse than some sours I've sampled, could not even stomach them. The curmudgeon, may be falling victim to oxidation now that you mention it, it just taste bland and boring and off.
  9. BearsOnAcid

    BearsOnAcid Mar 17, 2009 Massachusetts
    Beer Trader

    Curmudgeon is not barrel aged.

    There have been problems with Angel's Share before so anything is possible with that. What year?
  10. Andygirl

    Andygirl Jan 3, 2013 Michigan

    Anything I have had that's oaked has a oddball grapefruit taste to me that dh can never taste. I think some people just taste the oak differently.
  11. Corkpuller

    Corkpuller Dec 6, 2011 Pennsylvania

    Some slight souring can occur from (some) brett infections, but it's really unlikely to result in barrels that held liquor.

    Wine barrels make it much more likely.
  12. jamescain

    jamescain Jul 14, 2009 Texas
    Beer Trader

    It doesn't lead to an infection but Brett naturally lives in wood so if there was a trace amount of Brett in the oak then over time it would become noticeable.
    TonyTalon likes this.
  13. ncaudle

    ncaudle May 28, 2010 Virginia
    Beer Trader

    I wasn't arguing that.
    the person I replied to was saying that cellaring/storage could lead to brett infections, not the wood itself that the beer aged on before bottling/storage.
  14. jamescain

    jamescain Jul 14, 2009 Texas
    Beer Trader

    I see that...well consider my post for them or everyone and not you :)
  15. TonyTalon

    TonyTalon Mar 20, 2012 Wisconsin

    Founders wedsite says oak aged. The Angel share was prob. 2011. Drank it awhile back.
  16. westcoastbeerlvr

    westcoastbeerlvr Oct 19, 2010 California

    Pour quality control on the brewers' parts + too fast of an increase in production size. Everyone's trying to throw things in barrels and they're not taking the proper precautions.

    Also, only the Angel Share GC was infected, correct?
  17. BearsOnAcid

    BearsOnAcid Mar 17, 2009 Massachusetts
    Beer Trader

    That might just mean it's aged on pieces of oak. Not actually aged in barrels.
  18. Scotchboy

    Scotchboy Dec 7, 2010 Idaho

  19. EddieGold

    EddieGold Nov 22, 2012 North Carolina

    Does anyone on here really know what they're talking about?
    hoppy99 likes this.
  20. BearsOnAcid

    BearsOnAcid Mar 17, 2009 Massachusetts
    Beer Trader

    I think one or two of the very early bottlings were contaminated.
  21. TonyTalon

    TonyTalon Mar 20, 2012 Wisconsin

    Right, notice I never used the word barrel to begin with. I left it at oak aged for a reason, it just hasn't applied to oak barrels its been beers in which oak-aging has been involved. It doesn't say barrels you are correct, but I never said it was either. I'm not going to gamble, as stated before, I will only be drinking oak-aged beers fresh from this day forth.
  22. BearsOnAcid

    BearsOnAcid Mar 17, 2009 Massachusetts
    Beer Trader

    I see, you are right. But I think barrels have a stronger track record of contaminating beers with foreign yeast/bacteria. Either way, welcome to the "Drink Fresh" club. We are looking for more members.
    atone315, oregone and TonyTalon like this.
  23. atone315

    atone315 Oct 8, 2008 Wisconsin
    Beer Trader

    Except for the Insanity and Curmudgeon, I tasted all of these w/ Tony.....results were the same. Grapefruit/ Sour note. Also had a Certified Evil last night, same thing....I think oak definitely imparts a flavor that some people pick up as sour, and unpleasant.

  24. jedwards

    jedwards Feb 3, 2009 California

    Brandy '07 was infected. Some bottles of Grand Cru may be infected, but every one I tasted just had prominent vinous tartness. Lots of stuff that isn't an infection can give a beer a tart or unusual flavor.
    atone315 likes this.
  25. UCLABrewN84

    UCLABrewN84 Mar 18, 2010 California

    TIL Oak is the asshole of barrel wood.
  26. imbibingmytime

    imbibingmytime Aug 15, 2012 Wisconsin

    I opened a 2011 Olde Bluehair just last night and no one present found any sign of infection. I was actually surprised how well it was drinking. Mine was also stored in a Wisconsin basement as well for what its worth.
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