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Fridge Cellar Getting Full -- which styles to let age in non-controlled temp environment?

Discussion in 'Cellaring / Aging Beer' started by thepenguin, Dec 1, 2012.

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  1. thepenguin

    thepenguin Savant (1,203) Aug 8, 2010 Massachusetts

    I've run out of room for 750s in my converted minifridge cellar and need to decide which styles to keep in and which to let age in my basement, which is now cold but gets to 75-80 in the summer, which I know is far from terrible. They're pretty much all Belgian styles.

    The real question is: Which will hold up best outside the cellar, the strong Belgians (Quads, BSPAs, BSDAs), or the sours/Bretts (Oude Bruin, Flanders red, Brett saison, Brett BIPA)?
     
    #1 thepenguin, Dec 1, 2012
  2. skycracksopen

    skycracksopen Initiate (0) Jul 12, 2012 Colorado

    I personally put my sours in the fridge and leave everything else out. I feel that since they are lower ABV, they won't hold up as well in warm temperatures. I also feel that because of the style, they wouldn't taste as well oxidized as things like imperial stouts.

    I'm also probably going to age the sours longer than most of my other beers, because I'd really love to taste some 20 year old gueuzes... that's another reason they go in the fridge.

    So my fridge is entirely lambics and wild ales.
     
    #2 skycracksopen, Dec 1, 2012
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