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Backmasking King: Would aging it make it better?

Discussion in 'Cellaring / Aging Beer' started by JNBeer, Feb 24, 2014.

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  1. JNBeer

    JNBeer Initiate (0) Aug 14, 2005 California

    I just picked 2 bottles of 3-Floyds Backmasking King. Its an oatmeal stout at 5.9% alcohol.
    Normally, I would pick up a couple of bottles of a stout, drink one and cellar the other.
    Normally, I would do this when the stout has a high alcohol %. Like 9.0%++
    However, this Backmasking King is only 5.9%.
    Would cellaring this beer improve or possibly worsen it???
     
    #1 JNBeer, Feb 24, 2014
  2. ChicagoNick

    ChicagoNick Savant (1,012) Nov 16, 2012 Illinois
    Trader

    Don't ever age a regular oatmeal stout at 5.9%. They're made to be creamy and easy-to-drink. What benefit could you possibly get from aging a beer that is already perfect to drink fresh? It'll just go bad.
     
    #2 ChicagoNick, Feb 24, 2014
  3. CasanovaCummins

    CasanovaCummins Initiate (0) Jan 10, 2012 Nevada

    Second that opinion. Even oatmeal stouts aged in barrels are best fresh. Tried to age some Velvet Merlin. didn't go as planned. ABV should be much higher if you were to even consider it.
     
    #3 CasanovaCummins, Feb 25, 2014
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