Patience is rewarded?
I brewed up an Abbey ale (wlp530) that ended up showing signs of infection. I kegged it since the flavor was interesting and not foul. It had some vinous character that I could see being desirable.
I just chilled the keg after cellaring for one full year and drew a first pint. A pronounced vinous (red-wine phenolic) flavor. I'd heard of "sour-cherry" but I think I'm getting more of a raisiny-blackcurrant sourness. Reminds me of a gueuz somewhat but not quite there. Not as carbonated either.
I'm not overly fond of bugged beers but I won't toss out something if it has potential. Should I leave it for another year? Should I carbonate it to higher volumes or let it sit as is?
This is an area of brewing I've avoided and have woeful lack of knowledge.
Drink it until you tire of it, then bottle for special occasions!!! :rockin:
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