stupac2
Well-Known Member
Well, define "cool". The worry is that some schmuck's "cellar" is a ground-level closet that hits 80 degrees every day in the summer. In that case it most likely won't be fine.Wait, what are the signs that a beer has been cellared improperly? I was under the impression that as long as you kept your bottles in a cool place and out of sunlight, they would be perfectly fine for a long time (except for hop/coffee/etc. flavors).
But I think that the idea that beer needs to be stored at exactly 55 degrees to be aged for any length of time is false. It doesn't square with my experience and I don't think it passes the smell test, really. You clearly don't want to get too hot (at 100 degrees you can get off flavors in hours) but if your cellar space fluctuates between 50 and 70 degrees? That's probably fine. IIRC that's what Cantillon's new lambic bunker does, and I'd be pretty surprised if the same weren't true of places like Kulminator, De Heeren, etc.