Looking to age my first beer

I don't think it makes a difference. You can technically age a beer in the fridge, but at typical refrigerator temperatures the aging process slows down. Taking it out of the fridge to put in a cool dark place will accelerate the aging.

 

If you've recently got into craft brew, don't be botherin' yourself with these goofy notions of 'aging'. Explore breweries and styles. Find what you like. Worry about hoarding 'experimenting' later.

 

I really wish the Bros would put up a primer that discusses the goal of aging rather than just how to do it. If you just want to try random old beers, then okay, fine, put it away. But if you want to try something that improves then don't bother, almost nothing actually does.

Anyway the answer to your question is that it doesn't matter. A temperature cycle or two is irrelevant to the course of the beer's development, it's persistent, large swings that are bad.

 

This.


Not to sound like Stone, but your inexperienced palate probably won't pick up the subtle nuances of aging/oxidation.

Drink a case of the Barleywine when its fresh and then age a few more and then report back the difference.
Or just save yourself some money and time and just experience lots of fresh beer and start worrying about aging AFTER your palate has been substantially developed. It still amazes me how much my palate has evolved over the years.

 

Unless you have some sort of beer that is crazy hard to get in your area and don't want to drink it for any ol session, I wouldn't bother with aging. Old Guardian Barley Wine Ale might be a good brew, but if you just started your journey into craft beer you're really just missing out on tasting a quality beer. IMO, Stone tends to deliver.

 

It doesn't make a difference.