8/24/2023 0 Comments Craft beer cellarIt can be as short as two months for Kettle Sours brewed with copious amounts of whole fruit or fruit puree added after fermentation. The shelf-life of a Sour Ale can have a broad range. Sandman, and Hardywood Park Craft Brewery’s Bourbon Barrel Baltic Sunrise. So, cellaring a Bourbon Barrel-Aged Stout often results in super smooth, oaky-vanilla whiskey flavors minus the alcohol burn that was present when the beer was freshly bottled.įor a few Tavour members’ favorite Barrel-Aged Dark Beers, check out Fremont Brewing’s Bourbon Barrel Aged Dark Star, River North Brewery’s Rum Barrel Aged Mr. If you’re going to cellar an adjunct-heavy Stout or Porter, we recommend limiting aging time to 6-months to a year max.īarrel-Aged Stouts and Porters are particularly excellent choices for cellaring because time can mellow out the harshness of the liquor the beer has soaked up from the barrels. So, for example, a Dark Beer that tastes like blueberry-cinnamon French toast when it’s fresh can have its flavors “fall off” over time and end up tasting a lot more like watered-down, roasted malts than your favorite sweet breakfast. The caveat here is that certain adjuncts (like many dessert additives, artificial flavors, real fruit, cinnamon, and other spices) can fade over time. Here are our recommendations for brews found on Tavour that make great test subjects for first-time beer cellars.īarrel-Aged Stouts and Porters that don’t contain delicate adjuncts tasting thousands of beers - we procured a list of styles we think cellar best. So, there is no exact science to how long to age a beer to reach its optimal characteristics. Lagers and heavily fruited beers, like Slushy and Smoothie Sours, should also be enjoyed fresh.Īlthough beer is diverse and volatile, taste is subjective. You’ll want to avoid IPAs and Pale Ales because their hop flavor will fade after a few months. Alcohol acts as a preservative, so higher ABV beers have more time to develop complexities.” Not all high ABV beers are fit for cellaring, though. Beer and Brewing notes, “it’s advantageous to cellar beers that are more than 8% ABV. ![]() The short answer is: brews with a High ABV. The fridge is too cold, and can slow down the aging process, dry out corks, and let in air that causes off-flavors. When it was time to go we told Eddie we would be back with more friends who also had Pub Passes and we have but that is an even better story for the next review.Why do you need a craft beer cellar? Well, you don’t need one, but if you love beer tasting, aging many beer styles can awaken new flavors, tame the sting of a high ABV, or smooth out the mouthfeel.Ĭellaring can increase a beer’s shelf-life by keeping out harmful light and controlling temperature.ĭraft Mag relays that beer “should mature in a cool space, but not your fridge” - that’s why a cellar or basement is ideal.įor long-term aging, the Washington Post agrees. More discussion on sours, IPAs, stouts and porters ensued. For our next round Tim chose Parish Reve Coffee Stout and I chose the Edmunds Oast Key lime sour. He was quite excited to talk about beer and we shared lots of info between the 3 of us. We both commented to Eddie how good it was then started asking questions about how long they had been opened and how he chose the brews on tap and in the coolers. We looked through the menu and tasted a few things and we both decided to start with Khalessi, a great DIPA, from Commonwealth Brewery in VA. The system updates daily and you can use it to see what is really popular by how low the keg is. ![]() The system they use is great as it provides info on the beer, brewery and location plus it also shows how much is left in the keg. We sat at the bar and Eddie showed us the list of drafts currently on tap. Eddie, the owner welcomed us immediately and we commented on how much we liked the setup with tap room on one side and the other filled with floor to ceiling coolers with an amazing selection of craft beers, ciders and more. Tim and I visited this gem on a Thursday night.
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