How long is too long?

I wouldn't be too worried about drinking down a cellar of 10 beers. Some folks here call that Tuesday.

 

I think it really depends on a number of factors and no one can tell you exactly when to drink something as your palate will determine at what age you like the beer best. That being said, here a few things to consider, in no particular order:

1. Cellar temp - if you're keeping your cellar cool (55 or so degrees F) then your beers should last longer than they would at room temp or with fluctuating temperatures that might occur in a garage without temperature control. I don't think this has as much effect as the general public seems to believe. The only thing that really would ruin a beer quickly is exposure to high temperatures and/or direct sunlight. I think a lot of people here use their closet as their cellar (myself included) and have no problems. The difference between cellar temp and room temp may be a matter of a few months.

2. Adjuncts - beers like KBS and Christmas Bomb that are known for their adjunct flavor may not be the same in a year or two. Coffee and spice will fade over time

3. Type of cap - cork vs cap. Regular caps are not 100% airtight, and will allow some air to penetrate the bottle and lead to oxidation. From what I understand, corks are better for aging and keeping air from penetrating.

Remember to store your bottles upright to ensure the least amount of liquid is exposed to air as possible.

FWIW, personally, I would drink the KBS, Christmas Bomb, and Uncle Jacob's within the year.

 

I meant to add this:

Last year I was sent a 2012 Goose Island Big John. Tasted like I was licking a cardboard box (a sign of oxidation). Later in the year, someone brought a 2001 Rogue Imperial Stout to a share. The beer had almost no signs of oxidation and was actually one of the best of the share.

Moral of the story: there's not really any way to tell that a beer is past its prime. My advice is buy a couple or few of each, try one fresh, always, and then try one 6 months to a year later. You'll know if you like what it's becoming and want to continue aging or if you prefer it fresh(er).

 

Even though most bba beers age really well, you never really know how a beer is going to change over time until you try it. There can also be a small bottle to bottle variations (infection, a leaky bottle cap that speeds up oxidation) that you wouldn't notice fresh, but will change things drastically over time. I don't think there is a right answer as to how long to age a beer, but the advice above about cellar conditions and not aging beers with adjuncts is spot on.

Also I really enough the title of this thread, strong work op.

 

Generally speaking most beers, even many of the ones you listed are best consumed as close to the bottling date as possible. (This coming from a guy with 200 bottles in his cellar. I don't drink fast enough, I guess).

When aging beer first started becoming popular, the rule seemed to be 2-5 years. In my experience I've found that I get disappointed more often than not if aging beers beyond 2-3 years. Not all beyond that are terrible but a lot of times taste past their peak or less desirable than fresh. I generally age beers if there is a strong characteristic like heavy booze, disjointed flavored, or too much sweetness that I want to mellow out before drinking. I read reviews to see what people are saying about recently opened vintage bottles or look for aged editions on tap to try periodically.

Of the bottles you listed I think you'd enjoy all of them the most sooner rather than later. Bigfoot and BCBS are your best candidates for extended aging even up to 10 years or more.

Enjoy!

 

What about Hopslam? Yay or nay on againg that? Thx bye

 

Aging Hopslam is not a good idea now that they've switched formats from bottles to cans. Any picture of a multi-year vertical is just going to look silly. Try Treehouse hops for consistency.