Beer style advice

[JNewbs]

I have a friend who is in Afghanistan for the next 6 months, and before he goes we want to brew something that will age well while he's gone that we can drink at his welcome home party in October.

He loves:
DIPAs (recently GLBC Alchemy Hour)
Belgian Wits

He likes:
Brown Ales, but not malt bombs
Wheats

So I guess I am looking for recommendations on what styles will hold up over time, and maybe even get better in the bottle, that he may like from what I have told you (which is very little). I know big citrusy IPAs will lose their hop aroma over that time period, but I have never aged one to see if it just attained other types of awesome.

What do you think?

 

[theveganbrewer]

While 6 months isn't that long, it's very long for DIPA, Wit, Wheat. Not sure. Maybe something over 8%, something sweet and malty.

 

[ZombieBrew83]

Wit beer should be drank young and not aged. Same with Wheat and IPAs /IIPAs.

Have you ever let anything age on oak? Maybe try a robust porter/export stout and let it sit on some oak cubes for a few months. Should develop a nice, smooth, woody, smoked flavor in that time.

 

[homebrewdad]

A brown ale will still be fine in six months.. Hoppy beers/wheat beers just don't store as well, unfortunately.

You could possibly do a DIPA, then dry hop it before he gets back. You'll have bitterness + aroma, but the bad thing would be, reduced hop flavor.

 

[Calder]

A Belgian Dubbel or Trippel. Should be just right after 6 months. A nice dry trippel will go down well; something like Chimay white or Duvel (although that is technically classified as a Belgian Strong Ale). Or a nice dry spicy Saison with 3711.

Alternatively you could go for something with Brett as a secondary yeast (similar to Orval); however that might not go well with everyone at a party.

 

[JNewbs]

Thanks for the suggestions - I will have to follow up with him about something oak aged. I am not sure he's had much in the style. I know I could drum up a run of the mill brown ale, and that would probably be the most successful and appreciated at a party where not everyone is a beer geek... but damnit I am a beer geek and I want something big, bold, brash, and beautiful (and Brett, would be good too...)

So in summation, it doesn't sound like there is anything that we can say that IPA/IIPA/Wit/Wheat drinkers would mostly love that will hold up. I do like the idea of a dry finishing trippel, but I guess I would have to pick up a bottle somewhere and have him try it before committing to the path.

Thanks again!

 

[Calder]

Wheat, IPA, Belgian ........ mix the three.

Do something like Houblon Chouffe. Basically wheat and Pils (or Pale), no crystal, fermented with Anchouffe yeast (WLP550 - I don't know the Wyeast#), and a load of Amarillo finishing hops (+ dry hop). The beer will change over time, but will stay great.