What Styles Profit Most From Aging

Discussion in 'Cellaring / Aging Beer' started by KMitch, Feb 7, 2015.

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  1. KMitch

    KMitch Initiate (0) Aug 29, 2012 Alabama

    Ok...I've got my cellar space set up in a small un-heated/cooled area under my stairs. I have a remote thermometer setup so I can monitor the temperature. So far, it has ranged between 52 and 57 degrees. I've got all of the beer stored upright in beer and wine case boxes. My question is this...what styles get the most benefit from aging?

    Here's what's in there now...
    All Stouts: Milk Stouts, Regular Stouts, Double Stouts, Barrel Aged Stouts.
    Saisons: no more than 3 or 4 months old now. My plan with those is to drink them this spring.
    Sours: I have a couple of RR Sours in there
    Barleywines: I have a couple of regular barleywines and a Guardian's Slumber (BA Barleywine by Stone)
    Belgian Quads: Boulevard BA Quad and an Abt 12
    Geuze/Lambics: None right now but I will add some

    None of these beers are more than a few months old yet and my plans are, since I've tried to get multiples of each, is to taste them every 6 months or 1 year to see how they age. If, for instance, a stout like Breakfast Stout get no real benefit from aging I'll just drink them all now.

    Just wondering what everyone's thoughts are...
     
    #1 KMitch, Feb 7, 2015
  2. Zimbo

    Zimbo Pooh-Bah (2,305) Aug 7, 2010 Scotland
    Pooh-Bah

    In my experience cellaring for a few years generally helps best the following:

    Russian Imperial/ Double Stouts (mostly those 10% ABV and over)
    Barley Wines (but not all)
    Geuze/Lambics

    Tasting every 6 months sounds like a plan. Hope you have better success with the BA Guardian than I had with the straight version.
     
    #2 Zimbo, Feb 7, 2015
  3. JoelClark

    JoelClark Initiate (0) Jul 22, 2014 Idaho

    You're definitely on the right track for right temperature range. Continue to monitor the cellar temps., especially as the warmer months approach.
     
    #3 JoelClark, Feb 7, 2015
  4. JoelClark

    JoelClark Initiate (0) Jul 22, 2014 Idaho

    As far as styles, drink the milk and regular stouts sooner (assuming they are under 8% ABV), but everything else you've listed should age nicely (to a point). Good luck!
     
    #4 JoelClark, Feb 7, 2015
  5. AugustusRex

    AugustusRex Initiate (0) Apr 12, 2013 Canada (ON)

    Belgian dubbels and quads are very simple when fresh, they really start to shine at the 2 year mark. My experience with 2 year old St. Bernardus Abt 12 and Westmalle Dubbel have led me to stop drinking these styles any younger.
     
    #5 AugustusRex, Feb 8, 2015
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  6. Zimbo

    Zimbo Pooh-Bah (2,305) Aug 7, 2010 Scotland
    Pooh-Bah

    My experience of Westmalle Dubbel as well.
     
    #6 Zimbo, Feb 8, 2015
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