We all know that Belgian beers should age and condition in their bottles before drinking; we're talking anywhere from 2-12 months. Somehow I always manage to crack into them after about a week after bottling. This is mainly to test them... Are they carbed? How do they taste cold and carbed? But I almost always can't resist the temptation to just drink
I have begun a program for myself though. I keep a few bottles of great beers, and set them aside for what I'm calling, The Brewer's Reserve.
Here the beers will sit, untouchable, until one month passes. At that time, I will try one of the bottles. At two months... another. At three months... yet another.
Hopefully this process will help me consider leaving the beers to age longer... IF they taste better than when I first cracked them open
So... How many of you are able to let your Belgians be?
The Poll is Multiple Choice. If you choose different answers based on different styles of beers, please explain why in the thread! Thanks! To Belgians!