So you might think the wine guys are the only ones that age their stash. Nope, beer geeks do too. I was excited to do this myself last year after I made a wine cellar in my basement. It was a big project, but I had hundreds of websites to help guide me. When I decided to store beer however, there was frightfully little help. This page has been created to help the cause. This is a journey and I’m still learning.
Beer Aging – Conditions 1. Dark The UV in sunlight will alter the hops giving you that “skunky” smell. 2. Cold Some folks mistakenly believe thermal cycling makes a beer taste skunky, not so (it’s UV light, read above). It is however good practice to maintain a constant temperature. If that constant temperature is colder than room temperature that’s even better. Cold temps will slow down some of the yeast activity and prevent spoilage. I target 50-58 degrees F, I believe others do as well…. Check out Beer Aging from Dogfish Head 3. Hidden If you can see it, you will drink it. Find a hidey hole and use it. Here’s my suggestion for hiding beer like a squirrel Bell’s Expedition Stout
4. Upright We store wine sideways because it has a cork which allows subtle elements to pass through it, allowing it to age gracefully. Beer has a hard hat on, the only thing it will do is rust. Store ’em upright.
Beer Aging – Types 1. High alcohol. I personally choose beers with an ABV > 6% 2. Low in Hops. Beers with a lot of hops are not ideal for aging. Hops are delicate flowers (literally) and they breakdown. After the hops degenerate you’re left with flat malt and alcohol flavors. I’m told that there are exceptions such as Dogfish head 120 and Hopslam.
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