Dark Lord aging question...

Discussion in 'Cellaring / Aging Beer' started by fakeplasticfool, May 1, 2012.

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  1. fakeplasticfool

    fakeplasticfool Initiate (0) Apr 4, 2009 Illinois

    ok so i attended my first DLD this year, im sure you are all thrilled for me right? lol well im new here to the forums so bare with this question but, i am just curious, when attempting to age Dark Lord and in my lucky case, the cognac dl de muerte, what are the best ways to do so? where should it be stored? what should the temp ideally be set to? thank you all for your time and patience!
     
    #1 fakeplasticfool, May 1, 2012
  2. Bobheed

    Bobheed Initiate (0) Dec 27, 2010 Texas

    Ideally, somewhere dark and cool. 50-60 would be ideal, but a little over that won't destroy it.
     
    #2 Bobheed, May 1, 2012
  3. fakeplasticfool

    fakeplasticfool Initiate (0) Apr 4, 2009 Illinois

    thanks for your insight, it echoed what i already was thinking. i think my crawl space feel at least 5 degrees cooler than the rest of my basement and is almost always pitch black, so it looks to be my best spot!
     
    #3 fakeplasticfool, May 1, 2012
  4. EricCioe

    EricCioe Initiate (0) Aug 7, 2010 Montana

    One thing to remember is that barrel aged beers have already been aged and most of them are probably not going to improve much unless you prefer less heat.
     
    #4 EricCioe, May 1, 2012
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  5. StoutFest

    StoutFest Initiate (0) Dec 15, 2009 Illinois

    I would say to drink the 2012 Dark Lord fresh as it is tasting fantastic right now. We haven't had a fresh one tasting this good in a while. 2012 is sweet with notes of chocolate and roasted malts with a nice touch of dark fruit notes. Pretty smooth with a resiny sticky medium bodied mouth feel. I wonder if they dropped the ABV back to 13% or if they went back to an older recipe. Maybe the 2004 recipe is the 2012 recipe now? If you plan on aging it, usually the sweet spot for it is 2-3 years.

    Cognac Dark Lord de Muerte is already a year old. It spent a year in the barrel. The 1st thing to fade here will be the 2 types of chiles used for this variant. The chiles here are not as strong as you would imagine, instead it creates some balance for the cognac flavors.
     
    #5 StoutFest, May 3, 2012
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