Candidates for Aging: Light vs. Dark

Discussion in 'Cellaring / Aging Beer' started by matedog, Mar 27, 2012.

Thread Status:
Not open for further replies.
  1. matedog

    matedog Crusader (457) Jan 25, 2010 California

    Excuse me if I make some errors in the following, I am still pretty new at this.

    I am trying to understand what makes a good candidate for aging a beer. Specifically, I am trying to understand why BSDA and quads are considered prime candidates where as BSPA and tripels are generally not. I know higher alcohol beers are preferred for aging (with a few exceptions - lambics, Anchor Christmas, etc.), so what is it about BSPA and tripels that make them less desirable? Does it have something to do with the pale malts?
     
    #1 matedog, Mar 27, 2012
  2. xanok

    xanok Savant (1,085) Aug 13, 2009 Connecticut

    Pale Ales, IPAs, and DIPAs, of both the American and Belgian variety, use more hops than other styles for flavoring. The taste of hops tends to fade quickly over time, therefore not recommended for aging usually.

    Also, Tripels can be aged. They generally don't change much from my experience, but they hold up well over time.
     
    #2 xanok, Mar 29, 2012
  3. americajesus

    americajesus Initiate (0) Apr 22, 2011 New Jersey

    I would stay away from Pale Ale's and IPA's for aging. I personaly dont have anything aging under 7% which may be a little low. DIPA's Seem to turn into a boquet of barely wine per say. In my experience - with a 5 year old Rogue I2PA that was the result. Also with a 1.5 year Mojo Rising Hops were fading and malt coming through nice. Barelywine are awesome for aging - check out JW Lees vintages if you dont feel like waiting. But I had 2010 and 2011 old ruffians yesterday and the year made a huge difference. Also imperial stouts are good probably not ones with coffee though it fades like hops. Tripels and Belgian strong pale's do age and like mentioned above hold up well - I dont do any cause theyre not for me.

    My other reccomendation for aging is what I was told when I started my cellar - trial and error.
     
    #3 americajesus, Mar 30, 2012
  4. Chugger

    Chugger Initiate (0) Mar 23, 2012 New York

    I never tried to age my beers but I do have some good candidates that I'm very curios about. I'm not sure my cellar won't get up to or even over 70-75 degrees in the summer. Can that be a dealbreaker?
     
    #4 Chugger, Mar 31, 2012
Thread Status:
Not open for further replies.