Tips for long aging beer?

[ArrivaTrainsNorthern]

Hi All,

I just cracked open a Wee Heavy I've had in the cellar for around 3 and a half years and it was pretty interesting! Malty, complex and a little pleasant savoury character to it. Got me to thinking I'd like to embark on making some more strong beers to age. Perhaps batches to age over the next 5, 10 or even 20 years!

This length of aging is totally beyond what I know with beers. Does anyone have any tips on getting beers that really last?

What grain bill is best for aging? What happens to the character of Cara-Munich, Vienna, etc. with extended aging?

What can I do during the brewing process to create a beer that will be stable enough to age over protracted time?

Are there particular yeasts and fermentation procedures which lend themselves to good aging?

What volume is best to age in; pint bottles? magnums? Batch aging?

Does fortification have any place?

Does re-fermentation have any place (a bit like the solera system with sherry)?

Lots of questions! Thanks in advance!

 

[beergolf]

I don't know that I can give you a lot of tips. I brew a lot of Belgians and always save some to age. I drank one at Christmas that was 5 years old and it was amazing. I have a bunchnof different brews at various stages of aging and if done carefully they all seem to be aging well.

Probably the most important thing is make sure you sanitize well. Carefully bottle to avoid oxygen. Store someplace that has stable temps.

For me it seems that darker, high gravity beers are the best candidates for long term storage.

 

[Cyclman]

I hear from so many judges that beers are often oxidized, especially older ones.

I have a 3YO Wee Heavy, some 2YO Belgian Quads, 1YO RIS, and 1YO Maibock, they're all to my palate still delicious.

I guess I should share some with a judge, maybe my palate isn't sensitive to cardboard, but I find homebrew ages rather well.

I wouldn't bother ageing a beer that isn't "big" I do purge vessels with CO2 for beers I plan to store. I also like malt driven beers, beers with wood, beers with some smoked malt, and of course beers with liquor added.

I did a Surly smoke clone, one year later, fantastic and fresh tasting. But highly integrated, smooth.

Good luck experimenting, I certainly enjoy these styles of beer. I now brew 10G batches of ageing beers, so I can save some long enough to see their evolution.

 

[NTexBrewer]

http://www.amazon.com/dp/161212156X/?tag=skimlinks_replacement-20

I found this book an interesting read. Talks about malts and hops that tend to age best.

 

[Kharnynb]

csi's westvleteren 12 clone

a beer that is both great and has to age.

 

[ArrivaTrainsNorthern]

Cheers guys! I guess the thing with aging beers is that you can spend a lot of years nursing a beer that won't turn out very well in the end. Experimentation is the key I guess.