Toby2
Active Member
In simply and scientific terms, what is the benefit to aging the beer in the fermenter or bottle?
I'm not talking about weeks, I'm thinking months or perhaps a year. I've read, aging helps the CO2 disolve into the beer and allows chemical reactions take place that wouldn't otherwise with a shorter process. That I can understand, but what takes place at the three, six or one year time-line.
Additionally, I'm a product of main stream beer marketing and it appears every damn beer out there now has a 'born on date', so you'll know it's fresh. I realize they heat pastorize and add the alcohol after, but why are they preaching fresh and everything I've read tells you aging is good and that some beers can benefit from up to a three year aging.
I'm considering marking some beers for long term storage and test the results my self, but I thought I could understand the logic of aging with some sage advice.
Toby
I'm not talking about weeks, I'm thinking months or perhaps a year. I've read, aging helps the CO2 disolve into the beer and allows chemical reactions take place that wouldn't otherwise with a shorter process. That I can understand, but what takes place at the three, six or one year time-line.
Additionally, I'm a product of main stream beer marketing and it appears every damn beer out there now has a 'born on date', so you'll know it's fresh. I realize they heat pastorize and add the alcohol after, but why are they preaching fresh and everything I've read tells you aging is good and that some beers can benefit from up to a three year aging.
I'm considering marking some beers for long term storage and test the results my self, but I thought I could understand the logic of aging with some sage advice.
Toby