Aging sours???

Really depends on the type of beer you are talking about specifically; not all 'sours' are created equally. There are a bunch of threads in this forum already devoted to this topic, but the below are generally good guidelines.

- Gueuze/Lambic are good for aging longer periods.
- Always age upright. If there is a cork involved, tip the beer every few weeks/months to keep the cork moist (personal strategy here, but I have found it works for 3-6 year old beer).
- Fruits will fade over time (generally).
- Follow good temperature guidelines (at least less than 65, less than 60 if possible).
- Beware of re/over-carbonation. If the beer is still live, as most wilds/sours are, you stand a higher chance of a gusher when you open it after some time.

 

What @boilermakerbrew said is basically it. Just crack'em by the sink with a glass ready just in case they gush!

 

Exactly what @boilermakerbrew said. Verbatim.

I have a 2010 Festina Peche that's been cellaring for nearly 6 years now at 55 degrees/55% humidity. However, I don't have a clue as to what a half decade has done to this. Since we're talking about a typical low ABV Berliner weiss, I'm expecting to either lose an eye or have a bottle of flat peach wine once I line it up with a '16 in a few months.

 

I agree with what @boilermakerbrew said; however, I think there's not really much harm to storing on the side. I think the only con to laying the bottle on its side is that it might age slightly faster due to a larger surface area being exposed to the gas in the bottle. I've heard rumors that Cantillon, or maybe it was 3F, store their bottles on their sides, so it probably doesn't matter...just be sure to return it to its upright position at least 24h before drinking to allow sediment to settle.

 

Agreed. Side doesn't hurt necessarily, but to me, I prefer to lessen the risk of leaks. Cantillon and 3F do indeed store on the side, mostly due to space constraints and the bottles not being in their possession long before shipping is what I have heard.

 

I believe you don't want to stand it up if it was stored on it's side. I think you want to find a lambic basket (or make one out of a kleenex box like I've seen somewhere on the forum) to be able to pour and keep the bottle laid down between pours.

 

I can confirm they lay bottles down at Cantillon.

 

Sure, but c'mon, what do they know?

 

Yes, you lay down Loons. Reduces sediment when pouring. They make Lambic baskets for this very reason.

Here is a quick quote i found fromm a lambic basket article.
Besides being aesthetically awesome, they are unique and functional. While storing a bottle in a lambic basket, the dormant yeast will settle in the corner of the bottle. Because the bottle is laying at an angle, there is little movement needed to pour the glass, resulting in a cleaner beer. The top breweries in the world have been using lambic baskets for many years.

 

Unused shoes can be a cost effective lambic baskets

 

^ lmao

 

The bottles are conditioned on their sides for 6 to 12 months before shipping, this is standard practice in the industry, not just those two breweries.

 

Any one have tips on aging Cascade brews?

 

Keep 'em as close to a constant 52F as possible, and with as little light as possible. Understand that their fruit flavors will fade a bit over time, and be prepared to lose a layer of tooth enamel once you finally drink it. All of the aged Cascade offerings I've had seem to age well.