Drie Fonteinen's Golden Doesjel

Discussion in 'Cellaring / Aging Beer' started by AfterTheBurial, Sep 30, 2015.

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

    AfterTheBurial Initiate (0) Oct 15, 2010 California

    Anyone have an experience with this beer or other beers like it "fresh" vs. having some age on it? I know that gueuzes can benefit a lot from some time in the cellar, but with a gueuze like this I'm a bit unsure on how things would change in the bottle while the yeast is "dozing off". Is there even a possibility for the yeast to figuratively wake up years later in the bottle and start adding more carbonation to the beer? Without the yeast "being awake" are they really even doing much to change the beer's flavor in the bottle compared to the average bottle conditioned beer with a more lively yeast?
     
    #1 AfterTheBurial, Sep 30, 2015
  2. atpca

    atpca Pooh-Bah (1,652) Jun 10, 2013 California
    Pooh-Bah Trader

    It is very *very* unlikely to carbonate. The beer will age more like a lambic than a gueuze. The flavor will change over time -- see the threads on Cantillon Grand Cru Bruocsella for a reference point.
     
    #2 atpca, Sep 30, 2015
    AfterTheBurial likes this.
  3. Neil225

    Neil225 Initiate (0) Aug 22, 2015 Germany

    I had a 2009 (?) dosjel that was pretty carbonated. With time Brett will work, sometimes it just takes 5 years
     
    #3 Neil225, Sep 30, 2015
Thread Status:
Not open for further replies.