The science behind beer degradation

I guess I'm just the odd man out around here. Personally, I seem to put much less emphasis on style when it comes to beer freshness, whereas others are hyper focused on it. I don't see myself as freshness-picky as the vocal majority (?) here, but I also want everything decently fresh. I don't care if it's Coors Banquet or an imperial stout, I want them both "fresh." I'm OK with buying an old barley wine, but I would still prefer it to be new.

At the same time, I'd never hesitate to buy a 3 month old IPA if it's the beer I want. I can't relate when I see folks state that they'll only buy IPAs under a month old. But I REALLY can't relate when I see folks state that they don't care about dates when it comes to stouts, barley wines, etc. I see that position stated often enough around here. Sometimes, it's the same person stating both. I don't get it.

I'll actually put more emphasis on country of origin than other people. In my experience, German imports that make it over here tend to hold up really well over time. I'm just speaking generally, but I would think that there are cultural factors and practices over there that result in a decent percentage of relatively stable beers. I recall a line I once heard about the cultural differences of doing CO2 purges in German breweries as compared to English ones. Nonetheless, my feelings aren't about parroting other voices, but based on my own individual perceptions. Other people should go by their own perceptions no matter what I say. In my case, I'm actually more concerned about the freshness of an American craft imperial stout than a German pale lager. Words you don't see here everyday.

 

But they use the "innovative" extract, not that old macro stuff that's been around since the late 1800s...

 

For me I find hop aroma fades first, then as time continues more pronounced sweetness begins to take over along with notes of oxidation. Finally and the big one for me is I notice the ABV is more apparent and noticeable along with way more esters from the yeast coming through.

 

Chris, you and Pee-Wee:

 

My experience has been that any new school IPA that really emphasizes the aromas of hip modern hops I want to drink within 90 days, mostly because they are also sold at a premium that I don't want to pay if I am not also getting those aromas and flavors.
Beyond that I'd prefer to buy stuff that's under 6 months old but make exceptions as I see fit. I've tried plenty of German and Belgian imports that were 9+ months old that were good or even great but having never had many of them fresh I have no idea how they'd changed.
But you are dead on with this

 

Ha. Yikes!

 

I just quoted this entire post, as I agree with much of it.

I think @unlikelyspiderperson worded my feelings quite well though:

I’m actually a “fresher the better” for all styles guy too for the most part. And for many styles I’ll take them at 6 months old too though.