Which beers should I cellar laying down?

Ahhhhhhhhh...the debate begins, again.

 

This is definitely one of those issues that people will argue about, with no clear consensus IMHO. Because it's the way Cantillon does it, I store Lambics and Gueuzes lying down (and some Gale's Prize Old Ale), everything else standing up. I don't think it's a big deal either way.

 

This is the correct answer. Do whichever is easiest for you.

 

This interview with Chad Yakobson (Crooked Stave) and Patrick Dawson (Beer Writer) has some great discussion on the topic.

http://www.focusonthebeer.com/2013/06/cellarmanship-interview-with-chad.html

Starts around 26:50.

 

That was really interesting. A couple things I really liked:

1) The story about Jean saying they did it that way because it's what they've always done. That's what I've suspected for a long time, that it's not necessarily about results but expedience and tradition.

2) The whole "but it probably won't make much difference either way" thing at the end, which is basically where I am. There are lots of rationales for doing either, but will it matter? Maybe, but the difference is likely rather small.

 

Whole corks- lay down
Agglomerated corks- upright
Caps- upright

Why? Because that's how I skin a cat.

 

Like Cantillon (as noted), I was reminded at 3F a couple weeks ago to store corked bottles on their sides, but others suggest otherwise. Not that comforting one way or the other. But if sidewise would import cork flavors to beer, why not wine?

 

Look closely at the cork. Is it a single piece of cork, or is it finely ground cork particles glued together? Hint- in it looks like a cork board it is glued cork particles. I believe the glue in the agglomerated corks impart the off flavors. Granted most wines have agglomerated corks, and they are laid down as well, I chalk it up to the fruitiness of the wino culture that they lay them down. Either that or there is a more logical answer involving the chemical makeup and chemistry that separates beer and wine (ingredients aside).

 

i agree on glued cork but if armand says its best on its side, pretty sure he knows

all lambic and gueuze are laid down

 

Make sure you lay them down by the fire...

 

Cellar as you wish but always serve in a Cantillon basket to minimize agitation after the first pour..

 

You can cellar any beers you like while laying down. Just make sure they are all standing up when all is said and done.

 

I was looking back through threads on this and stumbled across this. Lambic-based beers are the exception because they will have a lot of lees that are best kept where you found them -- thus the basket that keeps the bottle on its side after a first pour. I really should get some baskets because otherwise I have to keep rigging up things on my countertop to hold the bottles.