Aging Lagunitas Wilco Tango Foxtrot...?

Originally posted by DuffMan

Originally posted by ContemplateBeer
Is it bottle conditioned? That might make some kind of difference, no?

I will preface this by saying I am NOT an expert! But my take on cellaring beers is pretty simple. Basically you are experimenting with oxidation, or "staleness" if you want to use a derogatory synonym. So whether there is yeast in the bottle or not will make little difference in my mind, if we are talking about long term aging. In the short term, bottled yeast will impart their own character to a beer, which will include various esters, possibly phenols, and certainly increased carbonation. But over the long term, the yeast will die and succumb to the oxidative process. Once again, this will have various effects, more often negative than positive in my experience, but you can never be certain.

I think it’s sufficient to say be prepared for something different than the fresh version, but whether it’s "good different" or "bad different" will depend on the beer itself and your own personal preferences. There are many people who think aging beer is a waste of time (and beer!), but I still think it’s an interesting and educating enterprise. Although I fully admit my enthusiasm has changed considerably with experience, and I’m much more selective about which beers I’ll try aging/cellaring.

Originally posted by ContemplateBeer

Originally posted by DuffMan

Originally posted by ContemplateBeer
Is it bottle conditioned? That might make some kind of difference, no?

I will preface this by saying I am NOT an expert! But my take on cellaring beers is pretty simple. Basically you are experimenting with oxidation, or "staleness" if you want to use a derogatory synonym. So whether there is yeast in the bottle or not will make little difference in my mind, if we are talking about long term aging. In the short term, bottled yeast will impart their own character to a beer, which will include various esters, possibly phenols, and certainly increased carbonation. But over the long term, the yeast will die and succumb to the oxidative process. Once again, this will have various effects, more often negative than positive in my experience, but you can never be certain.

I think it’s sufficient to say be prepared for something different than the fresh version, but whether it’s "good different" or "bad different" will depend on the beer itself and your own personal preferences. There are many people who think aging beer is a waste of time (and beer!), but I still think it’s an interesting and educating enterprise. Although I fully admit my enthusiasm has changed considerably with experience, and I’m much more selective about which beers I’ll try aging/cellaring.

Hmm. Paging CLevar!

Yep, 54F, steady temp, minimal light intrusion is all desired/required if at all possible.

Originally posted by DuffMan

Originally posted by ContemplateBeer

Originally posted by DuffMan

Originally posted by ContemplateBeer
Is it bottle conditioned? That might make some kind of difference, no?

I will preface this by saying I am NOT an expert! But my take on cellaring beers is pretty simple. Basically you are experimenting with oxidation, or "staleness" if you want to use a derogatory synonym. So whether there is yeast in the bottle or not will make little difference in my mind, if we are talking about long term aging. In the short term, bottled yeast will impart their own character to a beer, which will include various esters, possibly phenols, and certainly increased carbonation. But over the long term, the yeast will die and succumb to the oxidative process. Once again, this will have various effects, more often negative than positive in my experience, but you can never be certain.

I think it’s sufficient to say be prepared for something different than the fresh version, but whether it’s "good different" or "bad different" will depend on the beer itself and your own personal preferences. There are many people who think aging beer is a waste of time (and beer!), but I still think it’s an interesting and educating enterprise. Although I fully admit my enthusiasm has changed considerably with experience, and I’m much more selective about which beers I’ll try aging/cellaring.

Hmm. Paging CLevar!

Is CLevar our RB expert on aging beers? If so, then I’d love to hear his input! How long will yeast continue to impart character due to metabolic activity would be the top question on my list! I’m guessing a lot has to do with storage temperature?

Originally posted by after4ever
I’d actually have to say that live beers tend to generate more interest as they age. Yeast really does matter.

Pleasantly controlled oxidation (big English ales, I’m talking to YOU) matters a lot, too, but live beasties doing their business make a huge difference. Same as with wine.

Thanks for all replies!

Originally posted by Samuel214
Thanks for all replies!

At the risk of bringing the thread into OT territory. What’s the RB ’consenus’ on aging beers like O’Hanlon’s Thomas Hardy or Struise’s Pannepot Gran Reserva?

Originally posted by after4ever
Yep, 54F, steady temp, minimal light intrusion is all desired/required if at all possible.