I used to chase down and cellar rare beers. Though these days, as my homebrew reserve has ballooned, I do less of that. I maybe have a couple cases of bombers and a case of 12s that I dole out slowly when the time seems right for the beers. Mostly I have cases and cases of my own aging sours, RIS', and Brett'd beers, which I share miserly with my friends. I guess the exception is Belgian lambics/gueuzes, which I try to track down; failing that, I have a few friends who order from an online Belgian place a couple times a year.
You posted your question in the Homebrewing forum, so I'm guessing that you are asking if any homebrewers also cellar beers. I think just about all of us do that, whether we are homebrewers or not. I have a mixture of around 100 bottles of 12 and 22 oz. and some 510 and 750 ml size in an old fridge that I keep set at 50 degrees in the basement. I also have a couple cases of homebrew that was brewed last fall and this spring that are awaiting consumption.
Absolutely, sitting on some big ones right now maybe 75+ different beers and around 200 total not including the home brew I'm aging. Starting to drink it now after all it's just beer!
Yep, but trying to reduce the cellar. Almost all clean stuff though, don't have many sours worth cellaring.
Yup. I have too much though. Over 200 bottles I'd guess, with ΒΌ being sours... I have been trying to fill my cellar with more of my own beers lately though.
I don't have a cellar where I could keep beers at the proper temperature for aging, so I don't collect. My two fermentation freezers with controllers are for homebrew, not cellaring beer. This would be a hard place to cellar beer in that it's too damn hot much of the year to maintain the proper conditions without significant equipment and/or effort. If I lived up north and had a good place for it, I would do it.
I added fruits to my sour for the first time last year (plum & apricot) and it turned out mindblowingly well. This summer is all about maximizing the stockpile of homebrew sours... Just bottled Blackberry & Framboise; Dry hopped, Peach, Strawberry & Plum are all bubbling away. Apricot & Cherry are queued up for next weekend... Between 30 & 50 bottles of each (mixing 375s & 750s)... Starting to sound like a collection (aka problem).
Wouldn't call it a cellar, but I've got a dozen or so bottles of 'Loons and gueuzes I brought back from my trip to Belgium last fall. Did an IP trade in Brussels for a couple of 30 year old gueuzes I'll be poppin' New Years Eve. But they'll all be drank within the next couple of years. I'm more excited to see how my Brett saison develops, it's already getting really funky with 3 mos on it.
No cellar but have a beer fridge with about 50 at any given time. The main fridge usually has about 10-20. Also have almost 2 cases of homebrew some ready to drink and some not fully carbonated just bottled on 6/24. And about 10 big beers just sitting in the closet waiting for the right moment. Cheers.
