To Decant Or Not To Decant

Discussion in 'Cellaring / Aging Beer' started by Ernest7, Oct 28, 2021.

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  1. Ernest7

    Ernest7 Devotee (349) Apr 24, 2019 Belgium

    The day after tomorrow, I will open a very old bottle of Belgor Oude Lambiek (from Brussegem). The year of production/bottling is unknown since there is no label. The brewery stopped making Oude Lambiek in 1971. That is why the bottle is definitely from before 1971. The bottle shape and glass bowl in the 'soul of the bottle' substantiate the assumption that the beer is dating from the 50s or 60s of last century.
    What should I do: to decant or not to decant?
    How much time before the tasting should I open the bottle?
    All suggestions wellcome.
     
    #1 Ernest7, Oct 28, 2021
    emerge077, unlikelyspiderperson and Beer_Economicus like this.
  2. sulldaddy

    sulldaddy Grand Pooh-Bah (5,716) Apr 6, 2003 Connecticut
    Mod Team BA4LYFE Society Pooh-Bah Trader

    I would decant a decent amount first, assuming youre sharing into small glasses.
    Then you can always go back and swirl a little to see the effect on the experience by suspending the dregs in the liquid.
    You cannot however, go in the opposite order obviously.

    I will speculate that the resuspension does NOT help the flavor or aroma, or probably texture TBH.
    Sounds like quite an experience. Hope you enjoy the beer!!
     
    #2 sulldaddy, Oct 28, 2021
  3. Beer_Economicus

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

    The oldest beers I have had have never been that style, instead always if the stout/barley wine or old age variety. So, I don’t know how this compares, but…

    One item I will say against decanting is that sometimes when I open some older bottles in the 7-10 year range, the first pour is great, just as expected, but if I don’t have a second pour in less than an hour, the second pour clearly tastes a little bit more oxidized. And I am recapping.

    So, I think my concern may be that you risk it tasting worse by over oxidizing it depending on how long you decant and how quickly you drink. My only exposure with decanting is really with Wine, and in that case you might decant for an hour, and you’re not consuming that in less than several. But I have also never had a real, true, vintage wine as old as the beers I have had or the one you are proposing.
     
    #3 Beer_Economicus, Oct 28, 2021
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