I've got a few 750 bottles of Le Trois Mousequetaires kellerbier. Any ideas how long I can age them if at all? Thanks in advance.
I tend to think that Kellerbiers deserve to be had fresh (but I've never had this one in particular). What qualities suggest to you that they would age well? When deciding to age a beer, you should really look at what you hope to accomplish in aging the beer. From my experience with the style, I would suggest that the lightness of style is what makes it so great. The beer you have is 5.50% ABV. These traits would indicate that cellaring is a terrible idea. If you have to keep them for a while, keep them as close to freezing as possible.
I would drink them fresh. I had Monschsambacher Lager on cask and it was one of the best, if not the best beer I've ever had. Unsurprisingly, I picked up a few fresh bottles to go. Drank some a week later and it was very good, but lacking some of that crazy vitamin type character and complexity (though cask is obviously a very different experience so can't compare too directly). Then had my last bottle a month later. This bottle had been out of the fridge for about a week since I had been traveling, but I think I did a pretty good job taking care of it. Probably never got above 75 degrees. Still, all that unique kellerbier flavor I loved was pretty much gone. About on par with a Paulaner or Hofbrau lager. Good but nothing special. Can't imagine that aging it longer would have improved it.
