Cellaring a Hefe

Discussion in 'Cellaring / Aging Beer' started by Skull40, May 17, 2012.

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  1. Skull40

    Skull40 Initiate (0) Apr 1, 2010 Indiana

    I've begun stocking up on my favorite summertime hefes, SN Kellerweis and Weihenstephaner Hefeweissbier. I found some bottles yesterday that had a heavy coating of dust on them. I've never noticed a drop off in taste on a hefe, but I never noticed bottling dates on these beers. I am curious if anyone has ever noticed a change in taste in a Hefe due to age. The abv on the Weihenstephaner is 5.4% and on the SN is 4.8%. I wouldn't expect them to last long, but they seem to always be the same when I buy them at what is surely different ages. Is it just a matter of the change due to age being subtle?
     
    #1 Skull40, May 17, 2012
  2. Momar42

    Momar42 Initiate (0) Sep 19, 2010 Maryland

    IMHO: I've brought back cases of Weihenstephaner, Erdinger and Ayinger Hefes that I've drank over 12-18 months. I think all of them are better fresh, but so long as they don't get heat/light (they are impacted more than the stronger/darker beers) they are still quite drinkable. Hell I would take an old Weihenstephaner over most fresh American Hefes. Never aged the SN or any other American ones so I can't help there.

    Keep in mind those tall German bottles could have been there along time even after the travel time it took to arrive. Probably better off finding a place that get them regularly and drinking as fresh as you can get. Once again all just IMHO. Cheers!
     
    #2 Momar42, May 18, 2012
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  3. thecheapies

    thecheapies Initiate (0) Jan 11, 2009 Pennsylvania

    Very interesting post! I've been buying and drinking a lot of hefes for my summer beer project, and I've come across some not-so-fresh bottles. All in all, they still drink fine. Fresher is better, but these ales hold strong for months and months. Seems like the first thing to drop off flavor-wise are the clove and banana esters due to being overpowered by a more caramelly malt, but even this effect takes a year or a year-plus to happen. The big drawback to old hefes to me is the hit it takes in appearance. The suspended yeast cakes up and clumps leaving more floaties than desired, rather than the lovely cloudy sunset look. ...and, that's my two cents. Prost!
     
    #3 thecheapies, May 18, 2012
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  4. Momar42

    Momar42 Initiate (0) Sep 19, 2010 Maryland

    Have to agree, the appearance suffers dramatically. A careful pour can avoid most but makes it harder to to get a "good" pour from the bottle.
     
    #4 Momar42, May 18, 2012
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  5. Skull40

    Skull40 Initiate (0) Apr 1, 2010 Indiana

    Those are some good points. I don't understand the technical reasons why hefes seem to hold up so well, but I'm glad that I don't need to worry too much about age. I enjoy almost everything fresh more than aged, but I usually switch beer styles as the seasons change (hefes, saisons, IPAs in summer and dark beers in cooler weather). So, sometimes I end up holding onto beers from the end of a season until that season rolls around again. I never saw a way to get the age from these bottles. Thanks for your thoughts.
     
    #5 Skull40, May 18, 2012
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