Cellaring Beer

Discussion in 'Cellaring / Aging Beer' started by Himself, Jun 14, 2015.

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  1. Himself

    Himself Initiate (0) May 20, 2014 Massachusetts

    I am a fairly avid wine collector. My cellar contains a rotating stock of about 300 btls. These range from wines I open within 5 yrs to those that are laying down for 20+ years. I always buy wines to replace those that are "in line" or next to go along with the one or two premiums a year I buy for the long haul. Currently I have approximately 27 btls of various barrel aged stouts etc.. waiting their time. My question is how do you collectors handle your cellar as far as longevity and rotation? And at what point do you decide to drink it and have you ever opened a bottle that has lost its prime and do beers go past their prime?
     
    #1 Himself, Jun 14, 2015
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  2. TurkeyFeathers

    TurkeyFeathers Initiate (0) Jun 22, 2014 New York

    Peruse here for a bit of info that may help:
    http://www.beeradvocate.com/community/forums/cellaring-aging-beer.41/
    Some folks keep journals on their cellared beer. Some beers cellar longer better than others. Some stouts may become "soy sauce" , some characteristics of the beer may change better for your own palate and different for another person. It's all about experimenting.
     
    #2 TurkeyFeathers, Jun 14, 2015
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  3. skiking70

    skiking70 Pundit (825) Sep 23, 2014 Maryland
    Trader

    I would say three to five years is a good rule of thumb. If the ABV is 15-20% then you can get a few more years of aging out of the beer( not necessarily change, but status quo). I have some beers that are 10 + yrs old and are not quite as good as they were at 5 yrs of age. The other issue you face is the loss of carbonation, which to me is not a big deal, but to some it's a deal breaker. After 5 years you are at next to nothing with carbonation, sometimes you get lucky. Hope this helps.
     
    #3 skiking70, Jun 14, 2015
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  4. Scott17Taylor

    Scott17Taylor Initiate (0) Oct 28, 2013 Iowa
    Trader

    You're not going to want to age most beers beyond 3-5 years. Even the beers that age best don't really improve after 5 years.
     
    #4 Scott17Taylor, Jun 14, 2015
  5. MUTINY

    MUTINY Initiate (0) Feb 6, 2015 Virginia

    Zero info on cellaring beer here, just respect for developing such an impressive wine cellar. Sounds like mine, only cranked up to 11.
     
    #5 MUTINY, Jun 14, 2015
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  6. 701beer

    701beer Initiate (0) Nov 5, 2009 North Dakota

    The obvious exception (IMO) to the 3-5 year range is Belgian Lambic, Gueuze and possibly some American sours.

    English barleywines/old ales can age nicely for years and years; if they are well made. Case in point would be Thomas Hardy's Ale.
     
    #6 701beer, Jun 14, 2015
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  7. halo3one

    halo3one Initiate (0) Jun 6, 2014 Georgia

    Adjunct stouts - don't age, drink within 3-6 (worst case a year) months otherwise you start losing the flavor you bought/traded for.

    Stouts - fresh to 3 - 5 years, but after a year or two I haven't seen much difference (parabola verticals, abyss, darkness)

    AWA - see adjunct stouts

    Belgian Gueuze/Lambic - 1-20 years depending, unfruited typically last a bit longer

    Sometimes it takes BA stouts a few months to develop but the more I've had of aged stouts, the less I'm fond of aging the too much. If you want to cellar go Belgian, drink the stouts.
     
    #7 halo3one, Jun 14, 2015
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  8. Himself

    Himself Initiate (0) May 20, 2014 Massachusetts

    I have, for the most part, consumed beers shortly after getting them but have been intrigued by what a little time might do to a well crafted beer. Thanks for all the input!
     
    #8 Himself, Jun 14, 2015
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  9. mnredsoxfan69

    mnredsoxfan69 Initiate (0) Dec 27, 2013 Minnesota

    I must disagree with you assessment of stouts.

    Some big Imperial Stouts really need at least a year to fully develop. Abyss and Black Butte XX* are prime examples. Three to five years old is about right.
     
    #9 mnredsoxfan69, Jun 15, 2015
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  10. TurkeyFeathers

    TurkeyFeathers Initiate (0) Jun 22, 2014 New York

    Recently had a Founders Breakfast Stout brewed in September. It blew me away !
     
    #10 TurkeyFeathers, Jun 15, 2015
  11. halo3one

    halo3one Initiate (0) Jun 6, 2014 Georgia

    That's why it says fresh to 3-5 years. I've done Abyss verticals 10-15. 2-3 was as good as 4-5. Some people prefer it fresh, some aged, aka personal preference.
     
    #11 halo3one, Jun 15, 2015
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