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Aging
Aging
Beer is usually at its best when it’s fresh. However, there is some aging potential. Some of a beer’s properties allow the taste of the liquid to change in ways that can be perceived as positive by some drinkers. This isn’t specifically an improvement, even if the results can be quite astounding. Home aging of beers is not an exact science, but here are some parameters to make for an interesting experience.
What kind of product?
What kind of product?
- Dark colour
- High alcohol level
- Unfiltered (on lees)
- Low bitterness
- Aged in wooden barrels
- Cap or cork stopper: it doesn't matter.
- Upright bottle (except sour beers or beers matured in barrels)
- No light
- STABLE temperature between 14 and 18° C
- Humidity between 60 and 75%
- Good ventilation
- Be patient!
- Write down and keep your personal observations on each product tasted.
- Store several beers from the same brew to compare the evolution of the product over the years
- Taste your products annually
- Quickly drink the remaining bottles when you notice the beginning of deterioration in taste
- Avoid disappointment by not waiting too long to drink the products that have attained the flavour you're looking for
- Use the leftover deteriorated products for cooking
The cellar
While the use of a cellar offers the best cellaring conditions, it is not necessary to have one to indulge in aging. The back of a north side closet, or a shelf in a basement storage space are often cool places with little temperature change over the course of a year.
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