The temperature of beer/ale/lager/porter etc etc

[TNT009]

This warmed up to Perfection!

[jackupster]

15 minutes ago, dominattorney said:

Interesting input on cellar temperature for storage.  I'm curious to hear more about that, as I generally keep my bombers in a dark cellar at ambient temperature.  I've done this for years and have not noticed any ill effect (but maybe I'm just a dilettante).  I am aware that you should not do this with cans or beers with lower ABV, but what about the heavier ones (ie 6.5 and up?).  Would hate to spoil my collection. 

Higher alcohol limits spoilage. This is why IPA was created. The British were sending beer to the soldiers in India. So they kicked up the ABV and hopped the hell out of it reduce and or mask spoilage. FYI Hops have preservative qualities too.   I have some Bourbon Barrel Rasputin Imp Stouts 10-10.5ABV that I refrigerate from the last couple years. IMO beers do not age like wine. Cans are easier to age as they are not affected by light damage but most high end small batch craft beers do not get canned. . Minimum I would put them in a wine fridge turned down for white wine temps.

[jackupster]

30 minutes ago, dominattorney said:

Interesting input on cellar temperature for storage.  I'm curious to hear more about that, as I generally keep my bombers in a dark cellar at ambient temperature.  I've done this for years and have not noticed any ill effect (but maybe I'm just a dilettante).  I am aware that you should not do this with cans or beers with lower ABV, but what about the heavier ones (ie 6.5 and up?).  Would hate to spoil my collection. 

Article about cellaring beer.

 

https://beerandbrewing.com/8-tips-for-successful-cellaring/

[dominattorney]

1 minute ago, jackupster said:

Article about cellaring beer.

 

https://beerandbrewing.com/8-tips-for-successful-cellaring/

Thanks for the info. 

[Philc2001]

I brewed beers for about 15 years at local on-prem brew your own (not in my basement). I had a fantastic facility nearby, with steam jacketed copper kettles, chill filters, top notch grains and malts, great book of recipes, and a really neat owner/manager. Unfortunately he moved the whole operation to Haiti a few years ago and I haven't been able to find an alternate. So now I just drink, although not quite as much as I used to. My preferences are; 

- Lagers and pilsners I prefer cold, not icy cold, but certainly 30df or so below room temp. I like to think of these 5% ABV beverages as poolside refreshments.

- Highly malted ales, such as doubles, triples, and their high alcohol brethren, I like about 20df below room temp. Too cold and you don't notice the alcohol, too warm and you feel like you're eating a loaf of bread.

- Wheats, IPAs (my favorites) and highly hopped brews I prefer around 15-20df below room temp to let the flowery essence blossom and dance on the senses. 

Millers, Coors and Buds you wash the sidewalk with, no chilling needed 

[Frozen North]

As frigid as possible, otherwise I’d pass.

[Fuzz]

On 12/13/2017 at 12:14 AM, GrouchoMarx said:

Free beer always tastes best. Trust me.

I have some bottles of beer that have been sitting around for 10+yrs. You can have them for free.