Beer for my grand kids

[Badpapasmurf]

I will be a grandfather come the end of May / June. Twins! I want to brew two beers, one for each of them. Don't plan on opening for 18 to 20 years. Has anyone done this? If so what style did you use or would recommend?

 

[passedpawn]

I will be a grandfather come the end of May / June. Twins! I want to brew two beers, one for each of them. Don't plan on opening for 18 to 20 years. Has anyone done this? If so what style did you use or would recommend?

Consider something with a very high ABV and no carbonation - like port wine. Beer will likely be undrinkable after that time.

 

[Northern_Brewer]

Beer will likely be undrinkable after that time.

There was actually quite a tradition of brewing "majority ales" among the British aristocracy in the 19th century, typically in the 1120-1150 OG range for consumption by the estate workers on the heir's 21st birthday. There's a parallel thread here.

 

[passedpawn]

There was actually quite a tradition of brewing "majority ales" among the British aristocracy in the 19th century, typically in the 1120-1150 OG range for consumption by the estate workers on the heir's 21st birthday. There's a parallel thread here.

I held onto a commercial beer I bought for 24 yrs. It was azz when I tried it. Tasted like soy sauce (it was a stout).

 

[S-Met]

I will be a grandfather come the end of May / June. Twins! I want to brew two beers, one for each of them. Don't plan on opening for 18 to 20 years. Has anyone done this? If so what style did you use or would recommend?

Do you have any experience in mead, barley wine or Belgian trip or quad? These can really improve with age. I'm not sure about 21yrs, but maybe.

And do you have a wine cellar? Optimal ageing requires stable temp and humidity. 55° cellar is perfect for this.

 

[jtratcliff]

Giving beer to your grandkids! Call Children's Services!

With that out of the way...

Barleywine?

 

[S-Met]

Do you have any experience in mead, barley wine or Belgian trip or quad? These can really improve with age. I'm not sure about 21yrs, but maybe.

And do you have a wine cellar? Optimal ageing requires stable temp and humidity. 55° cellar is perfect for this.

Braggot as another alternative.

 

[lump42]

Look up Drew Beechum's Mortgage Lifter recipe. Idea was to open a bottle every year for 30 years.

 

[archthered]

If you want to brew something and age it for like 18-20 years I'd suggest whiskey. Whiskey starts as beer. Beer just typically doesn't age that long. If you really want to I'd go with a stout or barleywine, though a quad would work too. I'd keep it in a carboy in the basement or something because that is a long time if you leave it where the temp fluctuates alot. Best of luck and congratulations.

 

[Badpapasmurf]

Do you have any experience in mead, barley wine or Belgian trip or quad? These can really improve with age. I'm not sure about 21yrs, but maybe.

And do you have a wine cellar? Optimal ageing requires stable temp and humidity. 55° cellar is perfect for this.

I was discussing the wine cellar bit with one of my fellow club members. So I think for Florida here, I'll buy a burial plot and store everything there until it time. [emoji12] I've done a mead once, and that sounds like a great idea. Braggott I haven't tried yet. Looks like a lot more choices then when I started, will have to decide soon. Thank.

 

[khannon]

I might also consider packaging in something with corks..

 

[Turbogator]

Meads are a blast and I have read that they just keep getting better with age. I have 3 batches ageing away in my cellar now. Mead and wine also give me something to do in winter when I cant get out in the garage to brew.

 

[Kent88]

Would a strong doppelbock be a good idea? They can get as strong as barleywine, and the lagering process kind of implies that they're kept in a cold, dark place for an extended period of time.

I know I've heard from people who swear that doppelbocks must be aged for a year before cracking into the first bottles.

 

[gunhaus]

A friend of mine did this for his children when each was born, he chose to brew a barley wine and then fortified it with cognac similar to what one would do with a port. Put it up still in wine bottles and cellered it. I can not say how it came out though, his oldest is still three years away from 21! But it sounds like a valid idea. As a side note, my recently deceased brew buddy made a barley wine once that he bulk aged in a keg for 5 years, after which he split the batch into two kegs and served one still and one carbed. It was quite good - although 5 years is a long jump from 21!