Aging the Same Beers at Different Temperatures - My Second Beer Cellar Experiment
By jason on Nov 29, 2007 in Cellar Experiments
Hello everyone! I’ve been busy getting ready to start my second beer cellaring experiment which, as I previously announced, will examine the effects of different temperatures when aging beer. I’ll be aging the same beers at 40, 55, and 70 degrees fahrenheit and documenting their changes in appearance and flavor over three years time. And thanks to a suggestion by Mr.Thursday, I’ll also be aging a fourth control group at my normal varying cellar temperatures (which in my cellar run from 52 to 67 degrees).
What I’m looking for from you are some suggestions as to which beers I should be aging. If I stick to 12oz bottles, it looks like I’ll have room for 7-9 different beers to test. I’d like as wide a range of styles as possible. Are there any beers in particular you think I should be aging? Would you like me to examine a certain beer or beer type that you’re unsure of the right temperature to cellar it at?
Thanks, and I hope to hear from you!
It would be interesting to see the differences between beers that all used the same ingredient: like the same malt, hops, or yeast. It would also be interesting to see the difference in comparable american styles vs german vs belgian. Well, keep up the good/interesting work!
Marcus | Nov 29, 2007 | Reply
How about Ommageddon?
I tasted some at a recent beer festival, but found it a lot tamer than I expected, considering the mushroom cloud on the label.
In fact, it was less funky than the Ommegang Abbey, which was also being served at the festival.
The Ommegang rep said give Ommageddon 6 months to a year, and then the brett will come into play.
I see you already have some Ommageddon in storage, but I think a beer like this would be an ideal subject for your temperature experiment.
Eric Trimmer | Nov 30, 2007 | Reply