The Great Beer Thread

[dnjan]

Age can do great things

Those of us with gray hair thank you!

I believe it is the hops component of beer that does not age well.

I believe all of the aged beers that I have had depended upon malt complexity (combined with alcohol) for their flavor profile.

[xXClockwork]

Dogfish Head is probably my favorite brand of beer. I have imbibed:

60 Minute IPA
90 Minute IPA
Palo Santo Marron
Midas Touch
Burton Baton
Punkin Ale
Aprihop
Namaste
Raison D'Etre
Indian Brown Ale
Immort Ale
Festina Peche
Tweason Ale
Chicory Stout
Saison du Buff

Still waiting to try the 120 Minute. I also have some other bottles in my collection that I haven't tried yet.

[rumblefish]

Dogfish Head is probably my favorite brand of beer..

You're not alone. At least as one of mine.
Don't miss World Wide Stout or Squall.

[anon`]

Those of us with gray hair thank you!

I believe it is the hops component of beer that does not age well.

I believe all of the aged beers that I have had depended upon malt complexity (combined with alcohol) for their flavor profile.

Ironically, it is also hops that helps keep beer fresh.

The volatile oils that provide hops aroma and, to a lesser extent, flavor break down over time (and fairly rapidly). This is one reason why hoppy beers are considered best when consumed young. But those oils that isomerize (providing bitterness) act as a preservative. Yeast and fermentation byproducts can make young beers harsh. Some of these go away with time. Others just hang around. Malty beers with complex profiles (which are often quite hoppy, as well) tend to do... something. If they're big, they tend to become less harsh. Otherwise, it's a bit like aging wine, I suppose. For long-term storage, however, oxidation is the killer. That's why beers that are meant to be aged are often corked, or dipped in wax. Crown caps leak, and oxidized beer tastes like wet cardboard. UV light is also problematic, but only if you're being reckless, where brown bottles are concerned.

[jamespowers]

Ironically, it is also hops that helps keep beer fresh.

The volatile oils that provide hops aroma and, to a lesser extent, flavor break down over time (and fairly rapidly). This is one reason why hoppy beers are considered best when consumed young. But those oils that isomerize (providing bitterness) act as a preservative. Yeast and fermentation byproducts can make young beers harsh. Some of these go away with time. Others just hang around. Malty beers with complex profiles (which are often quite hoppy, as well) tend to do... something. If they're big, they tend to become less harsh. Otherwise, it's a bit like aging wine, I suppose. For long-term storage, however, oxidation is the killer. That's why beers that are meant to be aged are often corked, or dipped in wax. Crown caps leak, and oxidized beer tastes like wet cardboard. UV light is also problematic, but only if you're being reckless, where brown bottles are concerned.

Ah yes. The cork.

[xXClockwork]

You're not alone. At least as one of mine.
Don't miss World Wide Stout or Squall.

I haven't had the pleasure of trying those as of yet. We don't get the full range down here in Texas. A couple of those on my list I had to pick up while visiting my old hometown of Cincinnati. I didn't see the WWS or Squall while I was there.