Quote:
Originally Posted by OLS
Grassy-a$$, Al-b...Now one more question before I totally threadjack. I see here and there, "put some away for
a few years, you'll be glad you did." At the risk of starting a fight over 'aging' I come from the bourbon community,
where once it's in glass, time stops. Besides the analogy to Cuban Cigars, i.e., the price will never be going DOWN,
so when you see the good stuff, grab it, what could one logically expect a beer like that to do over time?
Or maybe, which beers seem to benefit from time in the cool and dark.
|
The best beers to age are high ABV, bottle conditioned ales. This includes the Imperial stouts Bill mentioned, but also barleywines, double IPAs, Christmas ales, and many Belgians. The reason is that the yeast in these bad boys will continue to work on the beer, causing changes over time.
If you have the patience, it can pay off. Most of the beers I age are homebrews, some go back to the mid-90s. I shared a 1996 (I think) "mystery stout" at a herf a few months ago, and it was like a smooth sherry.