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Old 02-17-2012, 06:38 PM   #11
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Higher alcohol content will generally age better. Hoppy beers I prefer to consume within 2 months of bottling as the dry hop aroma is usually gone by that point (for me at least). Belgians age great. Dopple bocks too. I plan on brewing my first RIS soon, and I will keep half of it for consumption after 1 year in bottle.

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Old 02-17-2012, 10:06 PM   #12
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Quote:
Originally Posted by dnslater View Post
Not bad, just no longer true to style.
I guess it depends how you interpret the style. The original IPAs were shipped to India, and consumed with some good age on them, no doubt. It was designed as a style that aged well, on a long and warm boat ride. I think a good IPA and DIPA ages quite nicely, though there's no question the aged product is very different than the fresh product.

In general, though, barley wines and RISs tend to age the most gracefully. Most any big beer will, however. Beers with high levels of roasted malts or complex grainbills also benefit from some age, to allow the flavors to soften, meld, and round out a bit. Carboys work to age as well, and are generally cheaper than kegs, though allow more oxygen in.
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Old 02-18-2012, 02:40 AM   #13
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Ok, What about a porter? How long would you guys think it would retain its flavor in the bottle?

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Old 02-18-2012, 03:48 AM   #14
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Retain its flavor? Beers don't so much retain or lose their flavor so much as they change in flavor over time. Sometimes it's a change for the better, sometimes not. Porters ome in all shapes and sizes, so I could only say that the higher the alcohol and roasted grain percentages, and bitterness, the more it will tend to age well.

If you're looking for numbers, I occasionally make a 6.5% porter with a pretty high level of chocolate and black malts, hopped pretty well to balance, and I've found it's generally at its best around 3-6 months after brewing. None of the bottles have lasted past a year, so I can't comment on the long term potential.

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Old 02-18-2012, 04:07 AM   #15
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I'd say the general rules are darker, stronger, or sour will age the best. Like others have said, hoppier is better fresh (at least if you want the strongest hop aroma), wheats are better fresh, and I don't think most lagers age too well either.

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