How does sour in the rye age?

Discussion in 'Cellaring / Aging Beer' started by ahbithwabm, Apr 20, 2014.

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  1. ahbithwabm

    ahbithwabm Initiate (0) Apr 27, 2013 Illinois
    Trader

    Only had it fresh.
     
    #1 ahbithwabm, Apr 20, 2014
  2. bcp5296d

    bcp5296d Initiate (0) Aug 7, 2012 North Carolina

    I would imagine very well.
     
    #2 bcp5296d, Apr 20, 2014
  3. RDMII

    RDMII Initiate (0) Apr 11, 2010 Georgia

    Definitely more puckering with age but still plenty of oak and rye. I hoarded the hell out of that beer and have been opening them over the last year with great results.
     
    #3 RDMII, Apr 20, 2014
  4. ahbithwabm

    ahbithwabm Initiate (0) Apr 27, 2013 Illinois
    Trader

    good to know. I just picked up a 2012
     
    #4 ahbithwabm, Apr 20, 2014
  5. JasonLovesBeer

    JasonLovesBeer Initiate (0) Mar 27, 2013 Canada (BC)

    It's probably the best Bruery sour to age, IMO. I would go anywhere from 1 to 3 years, personally.
     
    #5 JasonLovesBeer, Apr 21, 2014
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