So we all know how important it is to drink our IPAs fresh. In a matter of weeks even the best will lose some of their original character, and while ideally they should still remain very drinkable we still can't help but think about what they once were in the recent past. So here's my question; is this all entirely to do with the frailty and magic of hops and their preservative qualities, or does part of this obsession with freshness stem from the fact that IPAs are the most sought after style amongst craft drinkers, thus leading to them being scrutinized on a level higher than any other style? Shouldn't the whole "fresher is better" mentality hold up for at least some of the other styles, perhaps not just those than rely on primarily on hops? For example, I was at a brewery today and ordered their stout, which I had tried before, but there was something about it this time that stood out. It was probably because I was drinking it a few feet away from where it was brewed and kegged. So my question is whether freshness can make a difference in a brew that relies more heavily on malt ingredients instead of the greener counterpart, and why there isn't much discussion about fresh beer unless it's an IPA.