Spiced beers

Discussion in 'Cellaring / Aging Beer' started by patmoore, Dec 10, 2015.

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  1. patmoore

    patmoore Initiate (0) Sep 16, 2014 Massachusetts
    Trader

    How do beers like hunahpu and abraxas hold up? Anyone with experiences with these beers losing some adjuncts with time? Possibly getting better?
     
    #1 patmoore, Dec 10, 2015
  2. Iamjeff6

    Iamjeff6 Initiate (0) Sep 9, 2013 Virginia

    I know when I had Mexican Cake it said best consumed fresh. I know after some time the cinnamon and spice will fade, I guess it depends on how "spicy" you like your beers.

    I personally would consume them fresh so you know what the beer was meant to taste like (if you haven't had it before)
     
    #2 Iamjeff6, Dec 11, 2015
  3. westcoastbeergeek

    westcoastbeergeek Initiate (0) Sep 16, 2015 Canada (BC)

    I tend to age them, often I personally find them over spiced.
     
    #3 westcoastbeergeek, Dec 11, 2015
  4. AndrewK

    AndrewK Savant (1,123) Oct 20, 2006 California

    Spices will fade from their fresh levels a bit in their first year (seems to depend on their spicing level on how much they fade), but they tend to do so more slowly than other adjuncts and seem to persist for a long time. Beers that I have had with cinnamon or ginger and fruits added have definitely had more spice character remain than fruit when consumed aged. I just had a 2013 Gouden Carolus Noel and the anise was much less prominent than when fresh but still very present. I will be having a 2006 tomorrow so I will have to see how the anise character holds up with that much time.
     
    #4 AndrewK, Dec 11, 2015
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