Why is it recommended that beers be stored upright?

For long term storage of corked bottles Patrick Dawson (Vintage Beer) says if your humidity is above 55% he wouldn't worry about it. If lower, corks can dry out and allow oxygen in, which is a problem. However, the reason you keep beers upright is to minimize the surface area in contact with the oxygen in the bottle as that accelerates oxidation when they are on their side.

 

Isn't this why the real fancy wine storage scenes have then on their side but pointing slightly toward the cork? Isn't the point of that to keep the cork from drying out?
For the record I have no idea what the right answer is. I think I have two corked beers stored right now, one is a Mikeller/Lindemann's one off that was my favorite mixed ferm beer ever maybe when it was fresh but now I am just keeping the last bottle I have until the best by date for science because it has already lost all the attributes that I loved about it, it's stored upright in a storage room. The other is a bottle of Cantillon Lily that I bought recently but I think is from 2017 that will probably be drank in the next 6 months, it is on it's side in my storage fridge because that's how it fits best.

 

Yes - that's the same reason wine is laid on its side, so the cork doesn't dry out.

 

I am curious if anyone knows why spirits are never stored on their side (other than difficulty in determining what is what). From what I have read, spirit corks definitely dry out. To be safe, bottles need to be inverted at least once a year. I know it is a different type of cork, but should they really be inverted more frequently/longer?

 

In addition to the drying of the cork, bottles that are capped can potentially eat away at the protective plastic/rubbery part under the metal. If it does then you will get a distinct metallic characteristic. I've only experienced it twice and both beers were 8+ years old.

 

OTOH, storing corked beer bottles on the side could result in "corked" off-flavors.
As VinePair says:

I'll take my chances with them "drying out" over that.

 

Aging lambics on their side is done at most lambic producers in Belgium. The yeast settles on the side and a lambic basket is used so as not to disturb the yeast when pouring.
I keep corked beers on their side (unless the producer specifies not to - like Chimay)
I keep capped beers upright.
I have aged lambic for 5+ years upright and horizontal and have found no significant differences in taste.
Everyone has their own opinion, but there is really no right answer.

 

Late response- but the significantly higher alcohol content can eat away the cork and spoil the spirit. Don't store spirits on their side for this reason.

Whiskies have already been gradually exposed to oxygen for years, so even though prying out a dried out cork sucks, you can just find another cork that fits (maybe have to filter out some cork pieces worst case scenario) and be on your way - unlike beer/ wine that will be ruined by even a tiny amount of oxygen getting into the bottle.