Beers That Evolve Over Time

I agree with this as well. Especially with sour beers and and really big stouts. I think when the carbonation takes a back seat, it really allows the subtler flavors to come through. Of course, you have to put a stopper in the bottle or something to make sure the carbonation loss isn't terribly excessive, but done right, a little time after opening is a very good thing.

 

The only beer I've actually aged on purpose was a BA Blackout Stout, which I drank about a month ago, one year after it was bottled. Whereas before, the beer itself and the bourbon were distinct flavors, I found these two flavors merged into a middle ground. It was interesting, and if you're in possession of the surplus beers, I'd recommend it.

But this thread could refer to:

- Cellaring a beer
- Letting a beer warm up in an open glass
- Corking an open beer and placing it in the fridge
- Corking an open beer and letting it warm

Any of these is going to lead to different results, not all of them good. But yeah, all of these methods lead to a better understanding of beer, and the ways in which to appreciate it.

 

The beauty of cask is in flavour development.Layers of complexity develop over time and comparing the result to the bottled or keg version is a real eye opener.
I once had Fullers ESB put on for my birthday by my local landord. It was very nice. The next day it was rather better and the day after that it was stunning.Went back the next day and it had all gone.