Can you guys tell me which of these beers is really worth cellaring.

Anything with I.P.A., do not age.

 

Anything above 8 or so % should withstand pretty well - sours should be fine as well, IPAs don't age well at all so drink those.....try to find the coolest spot you can - probably a downstairs closet or soemthing.

 

Bourbon county can age very well for 5+ years under proper conditions. North Winds does not hold up well at 2-3 years. Also Double crooked tree hold up very well for having IPA attached to the name, it's 14%!

 

I'd say this is a common misconception. Most styles really don't age all that well, regardless of ABV. Most stouts don't get any better after about 6 months, level off for a bit, and then go downhilll not much after 12 or 18 months. The same thing for the vast majority of other styles. Some well-made quads and BSDAs can hold up for 5-10 years. A select group of barleywines/old ales can handle a decade or so. Gueuzes can go on for quite a bit.

In short, if it's not a lambic/gueuze or certain beers in the BSDA/Quad or barleywine/old ale category, I wouldn't let it age much longer than it takes to let the heat subside, which shouldn't be more than 6 months or so.

 

How long are planning on cellaring them? Can you put them in a refrig?

4 pack of Goose Island, Bourban County Stout
6 pack Two Brothers brewings, North Wind Imp. Stout
1 750ml 2004 Geuze mariage parfait
1 750ml 2011 bottled Lambickx
1 750ml Crooked line, Cockeyed Cooper bourbon barrel barley wine
2 bottles 22oz Goose Island, Night stalker imp. stout
1 botte 22oz Elysian, Dragon tooth stout
1 bottle 22oz Goose Island, Lolita
1 bottle 22oz Goose Island, Madame Rose
1 bottle 22oz The Lost Abbey Deliverance ale blended ale in bourban and brandy barrels
6 pack Central waters brewing, Bourbon Barrel Barleywine
6 pack Central waters brewing, Peruvian morning
6 pack Central waters brewing, Bourbon Barrel Stout
4 pack Goose Island, Pere Jacques
4 pack Goose Island, Pepe Nero
4 pack Goose Island, Maltilda
1 bottle Sam Adams 13th hour stout

 

I'd disagree on Bourbon County. We did a vertical all the way back to the original GABF bottles last fall, and the 2008 was probably the best, and after that would be the 2009. Even with a beer that boozy, 3 years is about as long as it can go.

 

I tend to agree. I definitely like Imperial Stouts with at least a little bit of age on them, but anything past 2 or 3 years tends to stop doing any good. Barleywines and Lambics, on the other hand...

To the OP: drink the Zombie Dusts yesterday, save the sours and barleywines for as long as you want, and drink everything else within the next few months (refrigerating as much of it as you can).

 

I should actually respond to the OP. Sorry about that. I wouldn't really age anything other than the Matilda or Lambickx long term. The Brett in the Matilda will continue to make it interesting, and the Lambickx will change over time. It won't really get that much better or worse, just different (assuming it ages like other gueuzes).

At this point, the Mariage Parfait is getting pretty old. Unless you're comparing vintages, you might as well try it out and see what it's like.

As I mentioned on Bourbon County, it'll hold up for 2-3 years, but really I think it's about ready after 6 months when a bit of the booze dies down.

Other than that, as woosterbill said, I'd drink the rest soonish.

 

I would drink those relatively quickly. They're fine, but you'll lose the fruit. I would drink them within the next 6 months.

 

Did you get all that in cincy? I've been meaning to go up there from louisville...

 

I had a lolita from 09 the other day and loved it. However I'm also a fan of red wine, and the 2-3 years that it aged gave it a dryer finish, and less vinegar taste. As far as loosing the fruit flavor, I thought the 09 had a better raspberry taste than the 11 I had yesterday. The 11 had a more overpowering vinegar taste that hindered the raspberry.

 

some solid advice already offered. the 1 bottle stuff you def. should weigh what was stated. on some of the other stuff you mentioned in 4pk or multiple quantities that can stand some nap time, you might open one example soon, try to record your thoughts & visit the others in increments later to decide what you personally feel transpired over time.

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Beauty is in the eye of the beer holder.

Kinky Friedman

 

some people might disagree but i wouldn't age the peruvian morning. even though its a barrel aged imp stout, the main feature of that beer is the coffee flavor, which will fade out fairly quickly. that is unless you're looking to lose some of the coffee - try one first and see how you feel about it.

 

It is very unlikely that the '09 Lolita had less of an acetic acid presence than it did fresh. The '09 almost certainly tasted less vinegary because (1) there was less acetic acid in that batch to begin with or (2) the '09 now has an increased lactic, Brett, or some other presence that is covering the vinegar. With beers like this, it's nearly impossible to really compare vintages, as both the bugs and the raspberries can drastically vary from year-to-year.

With that said, I haven't had an aged Lolita so take my thoughts with a grain of salt. However, in my experience, fruit beers don't age all that well in general, and American sours tend to go downhill fairly quickly. Those two items are probably more general advice.

 

Wow, you obviously have a ton of knowledge when it comes to cellaring. I've got two Frambroise Lambic's sitting in my basement as well. I bought them about 4 months ago. When would you suggest drinking them? They were a gift for my 21'st birthday and I had planned on drinking them in early november on birthday, could I wait til then or would you suggest drinking sooner?

 

Framboise Lambics? You aren't talking about Lindemann's....are you?

 

Which raspberry lambics are they? If you're looking to taste the fruit when it's fresh and vibrant, I would drink them now. Generally speaking, as they age, the raspberry flavor will tend to fade. With that, you might get a bit more earth and must, and the acidity will increase. I find this to be especially true with raspberry lambics, as the raspberry flavor fades but the fruit's tartness remains and becomes more dominant. At the very least, I'd drink one of them now so you have a point of reference whenever you decide to drink the other.