Brews that get better with age.

[WoodHokie4]

I just opened the last bottle of my Belgian Tripple tonight and it was way better than the first bottle i had almost 2 years ago. I know that most heavy and/or dark beers get better with bottle/secondary conditioning to mellow out the flavors, but was just pleasantly surprised to be able to recognize the difference.

What beers have you brewed that you found improved with age?

 

[BrettFitz]

So far all of 'em! But I don't have any that have aged that long.

Even 2IPAs, which I thought needed to be downed within a couple months, have been great when I find them in the back of the fridge 8 months later. Just seems like everything is settled, the beer is clearer and more crisp.

 

[schooner427]

An octoberfest that I primed with candy corn. There were alot of residual pieces floating around but after about 4 more weeks the floaters dissolved and the beer had more of a taste of candy corn, just a hint.

 

[Yooper]

For the most part, "bigger" beers age extremely well. In a barley wine, a little oxidation is actually nice so it improves even better than most.

I've noticed that Russian Imperial Stouts, barley wines, and tripels seem to age the best for me.

 

[Calder]

Last week I opened my last 2 bottles of Houblon Chouffe Clone. About 14 months from brewing. They were excellent, wish I had left more to mature. Ready to make more.

 

[beergolf]

Belgians...

Tripels are good with some age but reach a point where they do not improve. BDSA's will contine to improve with age. I have a few that just continue to amaze me when I open one up with some more age.

 

[WoodHokie4]

Thanks for all the great conversation!

Anyone ever hear of this working the same with a dunkelweisen?

 

[Yooper]

Thanks for all the great conversation!

Anyone ever hear of this working the same with a dunkelweisen?

No. Dunkelweizens are best about three weeks after brewing, and then fade relatively quickly. It's all about a lower OG beer, with lots of yeast character, and mit hefe (yeast in suspension). It doesn't age well.

 

[WoodHokie4]

No. Dunkelweizens are best about three weeks after brewing, and then fade relatively quickly. It's all about a lower OG beer, with lots of yeast character, and mit hefe (yeast in suspension). It doesn't age well.

I hope it's not at a peak at 3 weeks after brewing...I had it sit in the primary for a week and then secondary for 2 weeks. It's been sitting in bottles for about 2 weeks since then was planning to wait another 2 or 3 weeks before i gave it to people for christmas gifts...

glad to know that it doesn't age well...i was going to hang on to a bottle or two to let it condition for a while to let it get good...thanks for the heads up!

 

[Yooper]

I hope it's not at a peak at 3 weeks after brewing...I had it sit in the primary for a week and then secondary for 2 weeks. It's been sitting in bottles for about 2 weeks since then was planning to wait another 2 or 3 weeks before i gave it to people for christmas gifts...

glad to know that it doesn't age well...i was going to hang on to a bottle or two to let it condition for a while to let it get good...thanks for the heads up!

I've never used a secondary for a weizen and I actually never knew anybody who did, so that's a new thought for me.

But yes, I meant 3 weeks after brewday. I would bottle most weizens at about day 10, and enjoy them as soon as they are carbed up.

It'll still be good, certainly, for a few weeks later, and even when it reaches peak it will stay quite enjoyable for a while.

 

[Billy-Klubb]

I did a proper secondary with my Weizenbock. I used a Wit yeast for the secondary. it came out real nice.