An aged red ale
- Thread starter pbaughman
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What is it you are trying to accomplish? Any ale can be aged - the question is, why?
Do you want it aged on oak? Or aged because it's a big huge barleywine-type red? Or aged because it's a lambic? What is it you like about aged beers, that you are trying to duplicate?
Do you want it aged on oak? Or aged because it's a big huge barleywine-type red? Or aged because it's a lambic? What is it you like about aged beers, that you are trying to duplicate?
inhousebrew
Well-Known Member
A big, malty red ale would be nice to age I guess. My friend brewed a Bonner (named after the Spurs Matt Bonner because he is a giant redhead) which is basically a Imperial Red Ale. Aged nicely after a year.
Aged on oak or something like that. I haven't had any aged red ales. But I tried dogfish head palo santo which I thought was very good but it was not red. I know I'm failing on my search bar but I know nothing about aging on oak or anything like that.
TopherM
Well-Known Member
You aren't talking about a Flemish red, are you?
There would really be no reason to age an average ABV red longterm. The only good reasons I can think to age a red longterm would be if it were a Flemish red (sour) or an imperial (high ABV) red.
There would really be no reason to age an average ABV red longterm. The only good reasons I can think to age a red longterm would be if it were a Flemish red (sour) or an imperial (high ABV) red.
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