Age on big beers

[colterw]

I read this post this morning about the effects of age on big beers. I have to say I am not surprised by the results. I feel like age and oxidation makes a big change on beer and big beers need some age to mellow out.

Here is the post: http://brulosophy.com/2019/04/15/impact-of-storage-temperature-on-high-og-beer-exbeeriment-results/

So here is a question?

If you were to package a 10-12% Barley Wine tomorrow how long would you age it and why? Would you bottle or keg?

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

[Spauld]

I generally like reading these Brulosophy experiments, thanks for sharing. It’s interesting to consider all the factors that go into proper aging. It is a widely held belief by German Brewers that you aren’t truly lagering unless the bier is still sitting on yeast, so I can’t help thinking something is amiss in this beerperiment since the test brews have been taken off the yeast to “age”.

[colterw]

I think this is more of a cellaring experiment for big barley wine type of beers. To be honest it is also a single data point so I am always skeptical of their results. Especially since they rely so heavily on P Values for significance.

I just wanted to start a discussion around how long people age their big beers for? I haven’t ever made a barley wine or imperial stout so I was more curious.

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

[Spauld]

Yep, makes sense. My only thought was that flavor changes through time (regardless of cellaring temps) are significantly affected by the yeast continuing to work on the product. In my experience the product will reach a peak, then begin to degrade. Knowing WHEN it is at peak requires regular evaluation. I have 7 year old Quads….but have no idea if they are still good! My “cellar” space is sub par too since the temp swings are too wide.

[colterw]

This article talks about beer aging in general. I love the chart and it shows the oxidation over time: https://draftmag.com/required-reading-the-chemistry-of-beer-aging/

I would love to try one of those 7 year old quads sometime. I my guess is there would be very little hop flavor left and it would be more malt forward. The thing with Belgian beers is how the yeast flavors mellow with time as well. Where as a barley wine would not have much yeast character.

Cheers

Serving: Brooks Irish Red 4.8% ABV
Serving: Robert's IPA
Fermenting: We Are The Dreamer of Dreams (NEIPA)

[levesque78]

Thanks for sharing the articles. I’m looking to brew an Old Ale and Belgian Dark Strong, so I was already thinking about how I was going to age them.

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