Am I doing it right

Discussion in 'Cellaring / Aging Beer' started by parkingphi, Mar 13, 2013.

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  1. parkingphi

    parkingphi Initiate (66) Dec 2, 2008 New York
    Beer Trader

  2. draheim

    draheim Poo-Bah (2,400) Sep 18, 2010 Washington
    Beer Trader

    I'm no expert, but I wouldn't necessarily age the saisons or the tripel very long. And definitely not the black IPA or the German dark lager. Espresso Oak Aged Yeti might lose some of the coffee character over time. I don't see any benefit from aging an American amber. Ommegang puts a "best by" date on the bottle, I'd defer to the brewery. No experience w/ Berliner weisse, but that sounds like an odd choice to cellar. Tart Lychee probably won't get much better with time.

    Generally, I'd recommend drinking your beer fresh first. Only then can you determine whether cellaring is worth the effort, and you'll get a better idea as to which beers benefit most. Cheers!
     
    Eriktheipaman and Kopfschuss like this.
  3. vthippie

    vthippie Initiate (146) Dec 18, 2012 Vermont

    Not sure the Harpoon Chocolate Stout has the ABV to stand up to aging.
     
  4. Eriktheipaman

    Eriktheipaman Savant (971) Sep 4, 2010 California
    Beer Trader

    GI Matilda also doesn't age the best and it's very awesome within the first year. But I agree with everything you said without even reading which beers you were referring to.
     
  5. parkingphi

    parkingphi Initiate (66) Dec 2, 2008 New York
    Beer Trader

    Thanks for the input guys. Looks like its time to have a beer party!
     
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