Seriously BA, cellaring IPAs?

Cellaring doesn't make the majority of beers any better anyways. IPAs fit right into that mold.

 

Due to the higher alcohol content and higher hop usage, it can be stored for a period of time. Of course, it changes the beer completely, becoming a malt bomb, but you can cellar IPAs if you please.

 

I suppose you could age them, why not. Maybe I'd like Abrasive more cellared (idea now, gonna find me a single of Abrasive and throw it in the cellar).

I cellar Double Crooked Tree from Dark Horse. It turns into a glorious barley wine with age, I have 4 years worth in my cellar atm and can['t wait to do a 5 year vertical. I love that beer fresh and cellared I also love it so really that's a win/win for me.

 

It's probably automatic text that appears whenever there's an ABV over 7.0%.

But, with anything, taste is subjective.

Personally, I only try to "cellar" beers that are over 8% and of the following styles: Belgian Strong Dark, Quads, Belgian Strong Pale, Dubbels, Stouts, Barleywines, Old Ales, etc. Nothing in the overly hoppy styles (IPAs, IIPAs, etc.)

 

If you age them, you can get those wonderful oxidized hop aromas and complex 2-row malt flavor.

 

Cellaring just changes the flavor of a beer. If you're interested in seeing what those changed flavors of a beer, ANY beer, are, then give it a cellaring.

I don't cellar anything myself, but I can see why folks are interested in it. I had an eight year old bottle of Sierra Nevada Celebration that was excellent.

 

Define mad, I love old Hop slam. Of course I am not a fan of super pine tar IPA, or frankly any over hopped IPA.

besides IF you believed the myth about IPA it takes a long voyage in a oak cask to be real IPA, lol.....


read hops and glory, by Pete.

 

Hopslam agers drive me nuts. I've heard of people doing verticals.

That said, if you stock up on a DIPA and can't drink it fast enough, it's ok to sit on some of them for a few months if they stay cold. The hops might lose some of their punch, but the beer will still be pretty good.

 

I'm glad that no one in America has been brainwashed by the big guys that beer is toxic poison after 90 days...

 

read the book.
and these sites you decide:
http://zythophile.wordpress.com/false-ale-quotes/
http://barclayperkins.blogspot.com/

and then I will tell you what I think, not that it matters. facts matter. at least to those that like the truth....

 

True that fresh IPAs are very short lived in terms of that specific, hoppy flavor profile. But my point is that a different flavor due to some aging doesn't necessarily mean a bad flavor. I actually like to taste beers relatively fresh then revisit them again to see the affects of aging. C'mon.. who doesn't like cheddar cheese AND a good old aged cheddar!

 

Then how would you explain the multitude of Lambics around 4% with the same messege?

 

I left him cheese! any one can leave cookies.....

 

I think BA is bound to have a long thread soon about the benefits/damage of the new shotgun cans with "smooth flow".... good or bad for the beer to be agitated or not when pouring... you weigh in!

 

A bar in my town has Hopslam vintages for sale... I asked them why they would ever do that to a beer like Hopslam. They explained how the beer changes but they didn't convince me it was a good idea.

 

With a few trades and a beercation, I have more than a few IPA's/DIPA's that I can drink "fresh". You just answered my question. I did have a couple of Sucks, and Hopslam's that accidentally made their way to the back of the fridge. Five months later, they were all pretty tasty.

 

drink faster....