PLEASE ANSWER QUICKLY: Can I refridgerate a Gueuze?

I've never had a beer become cloudy in a fridge. I think a gueuze will be fine in either for two months.

 

Homebrew, maybe. Not anything professional.

 

Why is 65F too warm? I'll bet at thats cooler that it's been for the last six months or so.

 

When a beer becomes cloudy in the fridge, it's called Chill Haze, and is caused by proteins and tannins clumping together at low temperatures. Allowing the beer to warm up again invariably makes the haze go away.

Edit: I should have mentioned that it does not harm the beer in any way.

 

Lambics generally age better than any other style of beer, regardless of ABV. Put it wherever you want (direct sunlight and in your oven excluded) and it will be just fine.

 

It's a great temp. I assume that there is a wall or floor that is cool. If you'd store your beer exposed to that mass and insulated from the ambient air, it might stay cooler than 65F.I did that before I got a wine locker and aged many beers for years that way.

My point of course is that the beer that you bought has most likely spent many months over 70F since it left Belgium. You'd be doing it a favor.

With Lambic and sours they have low pH. This is how they can be low octane and age well. Also some low alcohol beers do age well. Especially the dark grain ith there anti-oxident properties. I'll admit that they are an acquired taste though. I have some Koff Porter / Sinebrychoff Porter IV @ 7% from the late 90's that has held up well.

 

depends can you stick it in your fridge?

 

I am by no means an expert on the subject, but you're saying you want to hold the beer unti you can get it back into your cellar. Is there any reason to cellar Cuvee Rene? I'm pretty sure that it's filtered and pasteurized, and cellaring/aging with have no effect.

To each his own, and if you're just holding it until you can enjoy it at home, then I understand. But I wouldn't expect it to get better with a ton of time. .02

 

I personally wouldnt bother cellaring that beer but back in the not-so-distant-day I remember walking in to a couple local stores and grabbing old Cantillon out of the fridge that had been sitting there for years. I've never had a problem with them.

 

Its not filtered or pasteurized but its also probably not worth cellaring based on my experience, I have bottles going back to 2005.

 

I am assuming he has been referencing some recent conversations where people have been asking if there is a discernible difference between those two methods (bottom line of those other conversations is no one knows if there is a difference and there hasn't been any conclusive studies).

 

65 for a month or two isn't going to hurt your gueuze, I wouldn't even worry about it.

 

I keep everything I cellar in my closet (for lack of a basement or extra fridge) and I keep the house around 75 degrees. I've never had a problem when I've opened beers that have been several years old (everything ranging from 5 to 15 ABV).