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Lagers aren’t usual suspects for cellaring, but a good rule to follow is to aim to keep beer cellar temperatures about 10°F below the temperature at which the beer is fermented. Generally, ales are fermented around 65°F (18.3°C) and lagers at 50°F (10°C).
Sep 10, 2015 · After a beer’s primary fermentation, the more sugar left behind, the better that beer will age. Dawson calls those residual sugars “oxygen sponges” because they absorb oxygen in beer, which delays inevitable oxidation and therefore, off-flavors.
- Can’T Beat The Heat
- To Age Or Not to Age
- How to Store A Beer
- What Happens to A Beer When It Ages
The best case scenario is that you have a basement (e.g., cellar) in which to store your beer. For those of us living in apartments, cities, and in the South and West (we hear they don’t have basements, either), this is not the case. “Heat is the enemy,” writes Randy Mosher in his canonized book, “Tasting Beer.” He’s right: Beyond pasteurization, w...
Some beers are meant to be aged, and others are not. Lagers, for example, are fermented cold and already “conditioned” when you buy them. Sour beers, on the other hand, along with imperial stouts, Belgian dubbels, Belgian tripels, and strong ales, plus many barrel-aged beers, do great with age. The best beers to age are those that are bottle-condit...
Along with temperature, it’s important to consider a beer’s positioning in its “cellar” — even if that’s just your basement floor. The familiar image of the “wine cellar,” where bottles are stored in neat rows on their sides, is not always the best for aging beer. If the beer has a cork like a wine bottle, then it should do well on its side, yes, p...
How a beer changes as it ages depends on its style. In some cases, a beer that’s aged will dry out and become more complex, with more yeast-driven flavors expressing themselves over time. This can be true with Belgian dubbels, which will lose some sweetness, and beers fermented with brettanomyces yeast, which will produce more funky flavors over ti...
- Cat Wolinski
In general, I would not age any beer unless it has specifically been presented to you by the brewer as something that should be aged. Bottle fermentation or bottle-conditioning is adding yeast to the bottle at bottling time, so that the beer continues to ferment in the bottle.
Usually, aging will continue to reduce acetaldehyde to unnoticeable levels as conversion to alcohol continues. One by-product of yeast is hydrogen sulfide (H S). Hydrogen sulfide produces a strong rotten-egg smell and is sometimes noticed at the beginning of fermentation.
- Kirk Fleming
In fact, all beer can be “aged” (or really, stored) for a few months (longer when kept in the right conditions). But some beer can be aged for, well, ages—from many months to many years.
People also ask
Is fermented root beer safe to drink?
How long does root beer take to ferment?
Is fermented root beer easy to make at home?
Can root beer be fermented with a starter culture?
What happens when a root beer is fermented?
How long can a beer be aged?
When made following proper fermentation techniques and hygiene practices, fermented root beer is safe to drink. However, it's essential to monitor the fermentation process closely and discard any batches that exhibit signs of contamination or spoilage.
