Beer styles for aging

[Phil_Ozzy_Fer]

Hello,

About 5-6 months from now I'm going to be entering a period where I'll simply be too busy to brew. Probably until next spring. Brutal, I know. Knowing this though, I'd like to brew a few batches in advance of this maelstrom and I'm looking for suggestions for beer styles (ales only please) that can be brewed for aging (even if it's only for 4 months). I'm currently planning an English IPA and a Barleywine/Old Ale (haven't decided on a recipe). Technically any beer could fit this bill, but some handle aging better than others, and I'd prefer something that was around 4% ABV. Thought I'd throw this out there. Suggestions?

Thank you for helping me out with this

 

[Calichusetts]

Well, with a 6 month to a year aging, most styles will fit. But any yeast-based beer benefits from aging and changes in complexity. Maybe a light saison or belgian pale ale. Personally, I would do something big, a quad or a huge barleywine and get some bourbon chips or whatever your preference is. That will only start to get to goodness when you first start drinking it.

 

[hanuswalrus]

Are you talking about bulk aging or aging it in the bottle? Either way, I wouldn't do anything hop-forward.

I have a 6% oatmeal stout that I bottled about 3 months ago that gets better every time I try it. Also got a Belgian dark strong ale that's getting much better with age. That one's almost 9% abv though... Maybe an Abbey single if you want to stay closer to 4%??

I'd say anything that's malt or yeast forward would be a safe bet.

 

[Phil_Ozzy_Fer]

I could leave it in a carboy, but I'd more likely be bottling first if possible. I don't want to have to worry too much about the beer once things are hectic.

 

[beergolf]

Belgians come to mind when I think of aging. brew a couple of them.

A big stout is also another good choice. Those age well.

If you want something that can sit in the carboy for a year then brew up a sour and leave it be.

 

[giraffe]

The general rule of thumb is, the more dark (or darker) malts, and the higher in alcohol, the more it benefits from aging.

Hops and bitterness will fade, so a style that doesnt depend on finishing hops is best.
By those guidelines: Old ale, barleywine, RIS and other strong porters/stouts, Baltic porter, Doppelbock, Quad, dubbel, and Biere de Garde, are the ones which can age a year without a problem.

 

[philosofool]

For the low gravity type beer you want, I recommend recipes with darker caramel/crystal malts and/or some roast malt for aging, and english or belgian yeast. "Clean" yeast beers don't age as interestingly, because the fermentation by products are part of what changes (pleasantly).

I will dissent from the hoppy beers view partially, because I think that hoppy beers lose "hoppy flavor" but still age differently from less hoppy beers.

 

[Phil_Ozzy_Fer]

Good suggestion all around, and much appreciated.

I will dissent from the hoppy beers view partially, because I think that hoppy beers lose "hoppy flavor" but still age differently from less hoppy beers.[/QUOTE]

I agree with you, and I have a book that compiles a lot of old out-of-fashion recipes from the UK. Lots of them are intended to be aged, and those ones in particular are extremely aggressively hopped. Yet, after a minimum of four months of aging, it's likely to have mellowed somewhat. We'll see.

Looking forward even more to my mini brewstravaganza now.

 

[JKaranka]

Stock / old ale with an OG around 1055. Age with Brett. Good dash of invert or some amber malt in there.

 

[MarshmallowBlue]

Old ale, Imperial Stout, barleywine, Belgian- dubbel and up to Quad + Dark strong

 

[Rhetorik]

I'm in a similar boat as you, OP, though it's only a two month hiatus. I've prepared a pretty solid lineup imo in advance: a blonde ale, a milk stout, a British strong ale (was supposed to be an esb but I went overboard!) and an American imperial ipa.

 

[slym2none]

Some of these "strong ales" age pretty well.

Matter of fact, I am a fan of Stone's Arrogant B@$tard even when fresh, but give them a couple of months to age, and the bitterness diminishes & some of the malty-ness shines through. IMHO, they're better with a few months of age on them, and when my local supermarket that carries them knocks them down to $2.99 each, I know they are nearing the end of their "best by date & will pick up 2 or 3 and sit on them for a few months longer.

 

[Phil_Ozzy_Fer]

Thank you for all the suggestions. I'm off to the lab now to plot the next brew.