Comments on: Storing beer: A Proposal for Cellaring your Barley Products

By: Lambic: A Surprisingly Drinkable Beer | Thank Heaven for Beer

Lambic: A Surprisingly Drinkable Beer | Thank Heaven for Beer — Tue, 20 Jul 2010 00:52:02 +0000

[...] been about a year since we made the trek west, and we hadn’t seen them in a while. I have a beer cellar—in this case a big fridge full of beer—at my parents’ house in Indiana. I have, [...]

By: Bear Republic Big Bear Black Stout | Thank Heaven for Beer

Bear Republic Big Bear Black Stout | Thank Heaven for Beer — Tue, 09 Feb 2010 02:55:14 +0000

[...] this is a good beer when fresh. However, I’m inclined to let a bottle hibernate for 2-3 years because I think it could be much better than its current form. This should cause [...]

By: Who do you think you are? Don't tell me how to drink your beer! | Thank Heaven for Beer

Mon, 27 Jul 2009 16:47:25 +0000

[...] a preservative and antiseptic. So I want to make myself clear when I say that whether or not you cellar a beer is a matter of preference, provided the beer fits the criteria of being cellarable. It is [...]

By: One from the Cellar: 1999 J.W. Lees Harvest Ale | Thank Heaven for Beer

One from the Cellar: 1999 J.W. Lees Harvest Ale | Thank Heaven for Beer — Sat, 13 Jun 2009 17:03:10 +0000

[...] that’s another matter.) For your benefit, here is a link to the article that I wrote about cellaring beer. Anyway, I pulled a beer from the cellar last night that has been aged for 10 years. That beer was [...]

By: Nate

Nate — Fri, 01 May 2009 17:09:36 +0000

I’ll admit, I never would have started cellaring beer had it not been for our discussions in the past Mike!

This was a great informative article.

Scott..what is your control beer…is it tom hardy’s? I forgot.

By: beer_scientist

beer_scientist — Fri, 01 May 2009 16:08:20 +0000

Scott,

I think that you will notice a difference. If I’m cellaring a beer, I always by another to taste that day, week, or month. If you’re sure that a beer or company is going to be around for 5-10 years, a good way to see the differences is to buy a fresh bottle and drink it beside your aged one. Otherwise, good tasting notes are key. The other thing to think about is whether it’s a variable recipe. In the case of Bourbon County Stout (I’m assuming that’s what you mean specifically), the 2006 is 2% ABV different from the 2008. It may be the same recipe but the barrels may be different. A really good example is Fuller’s Vintage Ale. The recipe and the amount they make are different every years, so you have to rely on notes. Experimenting is the fun part.

By: beer_scientist

beer_scientist — Fri, 01 May 2009 16:03:07 +0000

Your welcome. I’ve been meaning to write about it for some time but time is not always on our side.

By: Scott-TheBrewClub

Scott-TheBrewClub — Fri, 01 May 2009 15:36:25 +0000

Good post. I’ve actually got a basement where I keep by beers until they’re ready to go. As you know, I’ve got one beer that I’m planning on keeping down there (control group) for 5 years while I have the other for enjoying sooner (experimental group). Or do I have my experiment groups backwards???

Anyway, I’m looking forward to having them both, but I wonder if I’ll be able to tell the difference in taste after so much time?

I’m probably over thinking again!

By: Mike

Mike — Fri, 01 May 2009 15:26:12 +0000

Thanks for this Mike. I’ve been wondering about some thoughts on cellaring lately.

By: beer_scientist

beer_scientist — Thu, 30 Apr 2009 23:47:09 +0000

And don’t forget to keep a good list so you know your dates.