Beer aging question - does alcohol heat dissipate?

[r2eng]

I just tried a Unita Labyrinth Black Ale. It's a big stout with amazing flavors, but the alcohol burn in the flavor is a bit high.

Will aging help?

It doesn't seem that it would, but I would appreciate anyone's experience here.

Eric

 

[BigJerk]

I have this problem with an imperial stout I brewed in summer 09 during a heat wave. the abv ended at 10.8%, and it was HARSH! after a year it's mellowed nicely, but still has a bit of an edge. I'm hoping it will continue mellowing, I'v got about a case left in the closet, I figure it's not doing anyone harm back there, so I'll leave it till it's good, or gone.

 

[Revvy]

Yes......Rocket fuel becomes drinkable after a few months or years...

 

[Yooper]

Yep, it does mellow. You'll still have the "warmth" of the high ABV, but with some age it'll be smoother and far less "hot".

I made a 14% tannot/merlot wine that was hot for about a year or two, but it mellowed into a fabulous rich wine. Even tannins (from oaking) mellow with age. Unfortunately, by the time the wine was 3 years old and ready to drink there were only about 4 bottles left.

Anyway, it's the same with beer. "Big" beers like barleywines can easily age a year before being ready. A great big RIS might need even longer, due to the high alcohol and all the roasty flavors (which also mellow).

 

[ksbrain]

Aging is supposed to help with that to a certain extent. If you have a few, might as well let them age, and try one every 6-12 months, and see what happens.

I used to try aging some, but it seems like gambling. Some might fare well and some might not. I'll still age a few here and there from my own high gravity brews, but my overall conclusion is that if I don't want alcohol burn, I better keep it below 10% ABV.

 

[r2eng]

Thanks all. It's a young beer (bottled 9/10!). The flavor is amazing, but at 13.2% it kicked my @ss! I drank the bottle but moved to Gatorade afterward...

I'll put away one of these $7 750's for 2013... if we survive