Storing beers in a refrigerator

Discussion in 'Cellaring / Aging Beer' started by Mbennett, May 18, 2014.

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  1. Mbennett

    Mbennett Initiate (0) Jun 16, 2011 New York

    I just read a thread that suggested to store Goose Island BCBCS in the refrigerator, as opposed to a 54 degree cellar. I am following the advice, as I don't want the coffee to fade.

    This led me to wonder however, how a beer would change over the course of 2-3 years if stored the entire time in a refrigerator. Would the beer evolve significantly? Obviously it wouldn't change in the way that it would if stored in a cellar, but I'm curious as to how much a beer would change if stored this way?

    I just moved most of my "cellar" (really just a closet that is kept dark) into the refrigerator, as summer is approaching, and the temperature is starting to fluctuate and become warmer than I would like.

    Cheers.
     
    #1 Mbennett, May 18, 2014
  2. RDMII

    RDMII Initiate (0) Apr 11, 2010 Georgia

    Colder temps = slower aging.
     
    #2 RDMII, May 18, 2014
  3. BrewingMN

    BrewingMN Initiate (0) May 17, 2014 Minnesota

    I have wondered about this also. I understand that it ages slower but would it change significantly in say 6 months to a year?

    One of the brewers at Summit suggested to store there Biere De Garde refrigerated for about a year but it was so good I ended up drinking it :slight_smile:
     
    #3 BrewingMN, May 18, 2014
    Last edited: May 18, 2014
  4. elektrikjester

    elektrikjester Initiate (0) Nov 15, 2008 Georgia

    It depends. It's BCBCS, which involves coffee. Frankly, I wouldn't cellar it because coffee drops off first, and isn't coffee the whole point of this beer? That said, diminished coffee notes over time will allow other characteristics to step forward. But I wouldn't doing that until I had experienced this one fresh.

    I'd keep it in a fridge and consume as soon as it was convenient for me to do so. But that's just me.
     
    #4 elektrikjester, May 27, 2014
  5. bcp5296d

    bcp5296d Initiate (0) Aug 7, 2012 North Carolina

    With summer beginning and my cellar gettng upwards of 65 at times, I think I'm going to place my sours in the fridge. Would this do damage as the change in temp with be pretty drastic?
     
    #5 bcp5296d, May 27, 2014
  6. elektrikjester

    elektrikjester Initiate (0) Nov 15, 2008 Georgia

    I cannot comment specifically on sours. But going on experience with stouts, barleywines, and the like, probably not. Beer is hardier than most people think. I assume these sours are ideal for cellaring in the first place.

    On the other hand, I don't think leaving these beers in your cellar should be detrimental to them either. 65 degrees is not that high--it just means that the process of aging will accelerate a bit. If that's what you're after (i.e. the point of cellaring in the first place), then I'd tell you to leave them where they are. It's only when you get above room temperature or wild fluctuations in temperature that you have a problem. Now, if you think the latter may happen--say, swings of 20-30 degrees a day, then, yes, the fridge may be a better place for them. At least the temperature is controlled there. The process of aging will slow/stop. That's all. Usually.

    -n.
     
    #6 elektrikjester, May 27, 2014
    Ilovelampandbeer likes this.
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