Mk010101
Well-Known Member
What is it in big beers that requires them to be aged for extended lengths of time? Is it mostly the alcohol content? Other variables?
I want to make a beer that I can age at least 2 years. So many to decide from--I like the idea of a Belgian Tripple, Barley wine, Belgian Strong Ale, or a RIS. This got me to thinking: what is in a big beer that needs to be aged? A tripple is usually a very simple grain bill compared to a RIS. So a complex grain bill vs simple grain bill -- yet both require aging. If you oak a beer, aging it helps to mellow the flavors (so I've read.) So which is it?
Anyway, all thoughts on this would be helpful to decide what I want to do. Years ago I did a Baltic Porter that I drank slowly over 18 months. At 18 months it still was a great beer, with little signs that it was declining.
I want to make a beer that I can age at least 2 years. So many to decide from--I like the idea of a Belgian Tripple, Barley wine, Belgian Strong Ale, or a RIS. This got me to thinking: what is in a big beer that needs to be aged? A tripple is usually a very simple grain bill compared to a RIS. So a complex grain bill vs simple grain bill -- yet both require aging. If you oak a beer, aging it helps to mellow the flavors (so I've read.) So which is it?
Anyway, all thoughts on this would be helpful to decide what I want to do. Years ago I did a Baltic Porter that I drank slowly over 18 months. At 18 months it still was a great beer, with little signs that it was declining.