For instance, the flavors derived from myrcene (which gives beer that distinctive green “hoppy” flavor) and humulene (spicy and herbal) are especially fleeting. Some aspects are more sensitive than others. When determining whether to age or not to age, watch out for these other cellar no-nos.Īs I mentioned above, the bitterness, aroma, and taste that you get from hops will slowly fade over time. And when a beer becomes too old, it loses its vibrancy and takes on stale flavors.īut the lack of a strong, sour, or smoked “preservative” isn’t the only reason to drink a beer fresh. The high ABV, acidity, and smoke phenols act as preservatives that slow the aging of beer. When it comes to the prerequisites, the beer needs to possess one of the following three characteristics: strong, sour, or smoked. Most don’t meet the prerequisites to survive a turn in the cellar without going stale, and even more bear qualities that are best enjoyed fresh and will only become muted over time.
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And he has a point, as one of the key events to occur in an aging beer is the fading of hops taste, aroma, and bitterness, something that’s rather detrimental to such beers as double IPAs.Īnd the fact of the matter is that while cellaring is rapidly gaining in popularity and can do incredible things for the right beer, the vast majority of beer on the market has no business being aged.
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They all center on the fact that he empathically discourages people from aging this beer. RESPECT YOUR ELDER: KEEP COLD, DRINK FRESH, DO NOT AGE! Vinnie Cilurzo, co-owner and brewmaster at Russian River Brewing Company (Santa Rosa, California), plastered this (and many similar) warnings on the label of his double IPA, Pliny the Elder.