One of the allures of wine is undoubtedly the ability to lay down a particular vintage and know it can improve over the years, growing more complex and flavorful.
Beer, however, is often perceived as a perishable like milk, meant to be consumed immediately lest it spoil. The "born on date" campaign by Anheuser-Busch helped to indoctrinate people with the belief that beer is best consumed today, if not sooner. But that's not always true.
Certainly you wouldn't want to drink a Pabst Blue Ribbon from 1979, but a Courage Russian Imperial Stout from 1979 could very well be a transcendent experience. Most mass-produced pale lagers such as Coors, Miller or Bud will be past their prime in a matter of months because of factors such as pasteurization and low alcohol. But there are many beers that improve with age and can be cellared for years.
Matt Abdoney is the bay area sales rep for Unique Beer (a craft beer distributor) and enjoys aging beers. He recently shared a 1975 Thomas Hardy's Ale Barley wine with friends.
"It was in pristine condition," he said. "The sweetness of the heavy malts and hops fades over time ... The oxidation works on the beer nicely and adds a whole other layer of complexity."
Thomas Hardy's Ale is ideally suited for aging. In fact, some people prefer it aged. "I can't even drink those till they are 5 years old," says Abdoney.
Not all beers are suitable for aging and not all beers will improve from aging even if they are suitable for it. There are a few basic guidelines you can follow, but in the end experimentation is its own reward.
The first thing to consider is alcohol. Generally beers over 7.5 percent alcohol by volume will be suitable for aging.
Bottle-conditioned (the yeast is left in the bottle) beers are often good candidates for aging and indeed will undergo additional fermentation in the bottle if kept at the proper temperature.
These styles tend to age better than others: Barley Wine, Imperial Stout, Dopple and Ice Bock, Strong Belgian, American and English Ales, Lambic and Saison.
How you store the beer is pivotal. If you already have a temperature-controlled wine cellar, you are ready to go. If like most of us you haven't added that wing to your mansion yet, you may have to improvise. "I use my closet," says Abdoney, "anything under 75 degrees and dark as hell."
The darkness is important. Beer handles temperature fluctuations better than most people think, but light will ruin a beer in short order. A temperature of 55 would be ideal, but higher temperatures won't harm the beer.
It is also important to keep the bottles upright, unlike wine, which is laid down. Beer has yeast and as it ages the yeast will settle. Keeping the bottle upright will ensure the yeast settles to the bottom and decrease the amount of beer exposed to air inside the bottle.
For more information about aging beer, check online at www.ratebeer.com and www.beeradvocate.com or ask for suggestions at your local specialty beer retailer.
- Joseph J.M. Redner is a Tampa resident and world beer traveler.
