General questions about aging beer...

Discussion in 'Cellaring / Aging Beer' started by BourbonBarrelBeerBelly, Nov 10, 2013.

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  1. BourbonBarrelBeerBelly

    BourbonBarrelBeerBelly Crusader (457) Feb 13, 2013 Washington

    I understand somewhere around 50 degrees is ideal for beer aging. But at what point would the temp be too cold, and what happens then? Does it just develop slower? As well, when is it too warm, what is the result of that? And does a beer have to be a certain ABV, in order to justify aging? I appreciate it, thank you.
     
    #1 BourbonBarrelBeerBelly, Nov 10, 2013
  2. MADhombrewer

    MADhombrewer Initiate (0) Jun 4, 2008 Oregon

    Generally the lower the temp the slower it ages. The higher the temp the faster.
     
    #2 MADhombrewer, Nov 10, 2013
  3. prdstmnky

    prdstmnky Initiate (0) Jan 8, 2010 Vermont

    As for the 2nd half of your question, people tend to like aging higher abv beers as the heat will tend to subside a bit over time. There really is no specific %, I would say styles are a better indicator. Avoid aging hop forward beers. Beers with bold flavor additions (coffee, fruits, chocolate, etc) will also fade over time, as a general guideline.

    It really is hit and miss, trial and error. Ive come to the conclusion most beers dont get better over time....just different (or worse). Grab an extra bottle when feasible, drink one fresh and stash the other away for a while...keep some notes.
     
    #3 prdstmnky, Nov 10, 2013
  4. atpca

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

    The "Colder is slower" advice is good, but as you get down towards 32F/0C you'll start to see some chill haze and "floaties" in hoppier beers.
     
    #4 atpca, Nov 11, 2013
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