Pasteurized BCBS '16 and Cellaring. What do I need to know?

Discussion in 'Cellaring / Aging Beer' started by Superflyjsc, Nov 28, 2016.

Thread Status:
Not open for further replies.
  1. Superflyjsc

    Superflyjsc Pundit (824) Dec 6, 2013 Pennsylvania
    Trader

    Don't think I saw an official thread on this, just random opinions and thoughts here and there. Figured there should be some experts in this cellaring forum that might be able to explain more clearing what pasteurization does and more specifically how it affects aging. So...million dollar question, what do we need to know as far as the new pasteurized bcbs and cellaring? If we choose to cellar it, can we expect flavors to develop or can we expect it to pretty much taste the same 5 years down the road?
     
    #1 Superflyjsc, Nov 28, 2016
  2. FandHbrewing

    FandHbrewing Initiate (0) May 18, 2016 Colorado

    no expert but I would believe it will stay the same for a little then start to fall off. Even though you can decrease O2 pick up during bottling you can't stop it completely. Eventually that O2 will create the stale, cardboard flavors you see from oxidation. Keep it in the fridge at colder than cellar temperatures to make the flavor last longer. I would not think any "development" in a pasteurized beer would be beneficial.
     
    #2 FandHbrewing, Nov 28, 2016
  3. NeverMeant

    NeverMeant Initiate (0) Oct 27, 2016 Arizona

    I've always figured that most of the change over time of a big BA imperial stout is the result of oxidation. At higher ABVs in particular, I wouldn't think that much of the yeast remains viable, even without pasteurization.
     
    #3 NeverMeant, Nov 29, 2016
    Fargrow likes this.
  4. Rsqrd1

    Rsqrd1 Crusader (436) Jul 10, 2014 Illinois

    I'm storing a couple in my cellar at 50 degrees, I've got 2 in my fridge which I assume is around 40, and I put 2 in the back of a closet where it should be close to 70. I'm planning to do a side by side in a year and then again in 2 years.
     
    #4 Rsqrd1, Dec 3, 2016
    Beer_Economicus likes this.
  5. moshea

    moshea Initiate (0) Jul 16, 2007 Michigan

    Why are you storing at room temp if you have a cellar available?
     
    #5 moshea, Dec 3, 2016
  6. moshea

    moshea Initiate (0) Jul 16, 2007 Michigan

    Why are you storing at room temp if you have a cellar available?
     
    #6 moshea, Dec 3, 2016
  7. Rsqrd1

    Rsqrd1 Crusader (436) Jul 10, 2014 Illinois

    For science? To better understand the differences in aging related to temperature storage, and most importantly to have an excuse to share bottles at some point in the future.
     
    #7 Rsqrd1, Dec 5, 2016
    Beer_Economicus, David_kent and BrownBottle like this.
  8. ericwo

    ericwo Zealot (624) Aug 21, 2008 Pennsylvania
    Trader

    After two years in the cellar, it turns into Budweiser.
     
    #8 ericwo, Dec 9, 2016
    Robtobfest, Joliet814 and juke_cleveland like this.
  9. CoreyC

    CoreyC Initiate (0) Mar 16, 2015 Wisconsin

    Please report back on this. I think it would be very interesting!
     
    #9 CoreyC, Dec 10, 2016
    Rsqrd1 and Victory_Sabre1973 like this.
  10. Yellowlt4

    Yellowlt4 Crusader (428) Sep 21, 2016 Texas

    I wouldn't expect it to be much different than years past. Abyss has been Pasteurized for a few years now and it ages much like it did before it was pasteurized. I know I'm not changing my plans for BCBS.
     
    #10 Yellowlt4, Dec 13, 2016
Thread Status:
Not open for further replies.