Special Thoughts/Concerns for intentional long-aging

Discussion in 'Cellaring / Aging Beer' started by Beer_Economicus, Oct 31, 2017.

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  1. Beer_Economicus

    Beer_Economicus Pooh-Bah (2,698) Apr 8, 2017 Ohio
    Pooh-Bah Trader

    Hey Guys,

    This may have been posted someplace else, but a quick search did not specifically illuminate any posts that got at the core of what I am looking to ask.

    I'm looking to cellar two bottles (exactly the same) for 5-10 years. They are already 2 years old. They are BA stouts. I'm looking to hold them for a couple extremely special occasions - the first of which I know will happen in 5 years. The second, likely 5-6 years after that.

    The Question: What should I be doing for long-term cellaring that I might not be doing for short-term cellaring? Should I wax the bottles, or tape them? If they are stored in the fridge the entire time (should they be?), should I be doing anything different than not in the fridge? Other thoughts? My current cellar conditions are below.




    I do have a wine fridge that I use for beer, but it is very small. It's pretty consistent temperature (whatever I set it to for 6-8 months of the year, and warmer than I set it to for the rest-but still consistent-for the other 4-6 months). I do not have an official real cellar that I can keep at 55 degrees year round. That said, based on thermometer checkings, I have never had anything go above 65 degrees, even in the summer, based on where I keep my "cellar." I also have the ability to move my beer to the garage for those 6-8mo a year where it is cool, however it does get pretty darn cold sometime. None of our water has even frozen, though, so I suppose not cold enough for concern.

    Sincerely,
    B_E
     
    #1 Beer_Economicus, Oct 31, 2017
  2. youradhere

    youradhere Initiate (0) Feb 29, 2008 Washington

    I’ll weigh in and give my opinion:

    For long term aging, I would recommend waxing over taping- yes they both essentially do the same thing, but if you’re holding onto a beer for 20 years, do you want to unwrap some chincy, dusty tape, or open some majestic-looking bottle wax?

    For long term aging, whether or not to refrigerate depends upon a lot- does oxidation compliment what you are aging? Yes it will be sealed, but there will be O2 bottled with it, and at warmer temps the aging process will make the oxidation more pronounced. I like my Thomas Hardy’s with the sherry flavors that come with oxidation, so I age those at cellar temp (which is about 50* year round here).

    Have fun finding your own way!
     
    #2 youradhere, Oct 31, 2017
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  3. JacksDad12109

    JacksDad12109 Devotee (313) May 15, 2011 Pennsylvania

    I’m doing a similar experiment. My son’s birthday is December 1st which happens to be the same day JW Lees harvest ale is released each year. I bought a case of 2009 to age. I have it in a mini fridge that holds a temp between 45-50. I’m going to check in on them at 10 years, and celebrate each year after that with opening another. I’d love to share the last one on his 21st
     
    #3 JacksDad12109, Oct 31, 2017
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  4. JonnyBeers

    JonnyBeers Savant (1,211) Oct 24, 2012 Canada (BC)

    Wax/tape won’t do much other than appearance. Both are oxygen permeable. If you use one of those waxes that is basically hard plastic it may limit oxygen slightly better.

    Either way temp and light will always be main factor. I wouldn’t keep them super cold if you want to see actual drastic aging ie: yeast changes. Are they bottle conditioned? Could be aging won’t do anything if they are pasteurized.

    I’ve never had a stout past 3-4yrs old that I thought benefited from the time but ymmv especially since they are BA and potentially higher abv. You might find the stout characteristics fade but the barrel character actually comes out more. Depends what’s sort of flavour you prefer as well as barrel type and time in barrels.

    Curious to know which beers!
     
    #4 JonnyBeers, Nov 2, 2017
  5. Beer_Economicus

    Beer_Economicus Pooh-Bah (2,698) Apr 8, 2017 Ohio
    Pooh-Bah Trader

    All the comments are definitely appreciated. I am actually a little surprised by not seeing more.

    The bottles in question are a particular BCBS that is meaningful to me. The important part in terms of aging is that it is Bourbon County.

    I'm not sure that I am inherently "looking" to try to see how much this has changed over all these years 5 and 10 years from now. It will change - a lot - over that time. What I am is interested in nostalgia with a great beer. I am a very nostalgic person.

    I suppose given the time-length that I am looking at, I suppose that I would rather minimize the amount it is changing rather than maximize it. The worst thing would be to pop one and it be aweful.

    I just am not sure what I should be doing for long-term cellaring if I am going to store it cool for that long.
     
    #5 Beer_Economicus, Nov 3, 2017
  6. jesskidden

    jesskidden Grand Pooh-Bah (3,145) Aug 10, 2005 New Jersey
    Society Pooh-Bah Trader

    Then you want to keep it as cold as possible, below traditional "cellaring" temperatures - since you're trying to preserve the beer and not allow it to benefit from the desired changes that come cellaring.

    But your time frame is working against you - if you like a beer's taste when it is "fresh", you should drink it while it's fresh - refrigeration is helpful but not for years.
     
    #6 jesskidden, Nov 6, 2017
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  7. youradhere

    youradhere Initiate (0) Feb 29, 2008 Washington

    Yes this exactly. Sounds like your BCBS are fridge-bound, I myself found that that stout I prefer fresh, aged fades the flavors too fast for me. Good luck!
     
    #7 youradhere, Nov 6, 2017
  8. Beersnake

    Beersnake Grand High Pooh-Bah (6,884) Aug 17, 2013 California
    Mod Team Society Pooh-Bah Trader

    I had a 2012 BCBS about 6 months ago, and I thought it was great. However, I have heard from others that 2012 is starting to fade into the darkness. I honestly can't imagine a 10 year old barrel aged stout like BCBS will taste very good. A big old Russian imperial stout sans barrel-aging might be just fine (Expedition, WWS, Narwhal, etc.). I realize that wasn't the point of the initial post, but I guess my point is that your experiment is not likely going to end very well. If you have the opportunity to switch to a different stout, you should consider it. Regardless, we look forward to hearing about whatever you age!
     
    #8 Beersnake, Nov 6, 2017
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  9. Beer_Economicus

    Beer_Economicus Pooh-Bah (2,698) Apr 8, 2017 Ohio
    Pooh-Bah Trader

    Thanks everyone for the great feedback.

    So, just to clarify a little bit:

    I do enjoy and appreciate how beers change over time. So far, I have not found many that have cellared that well. This does seem to be a common theme in this forum.

    That said, Bourbon County is supposed to be one of the best stouts to age. That's one reason I chose it. People have had extremely positive reviews going back...a very long time. I personally almost have a complete vertical (07-16), but am missing a couple years (09, 11, and 15 non-infected). (If you have an 09 or 11, please help me!) I plan to open these up in the next 1-6 months and see how they are doing. That will certainly affect how I view this decision. I may keep one for 5 years from now, but choose to open the other before then.
     
    #9 Beer_Economicus, Nov 8, 2017
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