Like the title of the thread asks, I've been at Beer-Wine.com and they're the only place I found that has Belgian beer bottles
and everything you need, including cork cages and corks. Is there really a substantial difference than one of these bottles and a wine bottle in regard to ability to withstand pressure? This might be asking for trouble, but is it possible to insert a cork into a 22 oz. bomber safely? I have access to a professional grade press-style corker and can control the depth of the cork insertion.
The reason I ask this is because I'm making a Saison and I figured it'd be a more authentic way to bottle it in some larger bottles with corks for cellaring. Would there be any distinct advantage in using Belgian beer bottles, wine bottles or corked bombers as opposed to standard 12 ounce bottles with caps when it comes to aging? I've never had a chance to observe any differences between the aging processes of larger and smaller quantities of beer.