Friday, 31 August 2012
What do we know about the ageing of beer?
Born unsure of itself in a spiky body, all knobbly knees and disobedient limbs; angles of rough bitterness and awkward disparity. Discrete sweetness and bitterness, torn apart by an empty mid-palate, kept at bay by angrily-hot alcohol.
A middle-aged calm where there’s nothing to prove, no reason to shout and nobody to impress. Flavours integrated and harmonious, points and spikes weathered blunt to bring equality and balance.
A peak, a fall, an irreversible slide into old age. Ghostly flavours of youth, masked by the wrinkles of sherry, oxidation and dried fruits.
Or so they say.
Then I meet Dorian Gray, the oak-aged double IPA. A beer style full of volatile hop aroma and flavour, eager to be drunk young and in its prime; yet a beer clearly blessed with eternal life for the fact that, at 2 years, it still tastes vibrant and youthful and like it was kissed by the grassy, citrusy lips of dry-hop but yesterday.
Or a bottle of Rosé de Gambrinus, with its fuel tank full of residual sugar, yeast and relentless microbes. Clearly in it for the long haul; brewed for the patient among us with time and dedication enough to build a cellar of vintages. Yet at mere weeks in the bottle, it’s a revelation. Bright, bold, vibrant fruit flavours like none I’ve tasted in a beer before; backed by bright, assertive sourness that makes improvement with time seem impossible.
Beer that breaks the rules.
Bottles of Brewdog Tokyo* and Rogue XS Stout. Juggernauts, powerhouses both. Beers with enough alcohol content to fend off the years like David Beckham. Yet at 18 months, the bottles I encounter taste tired and burnt-out, already well past their best, like they’d given all they could and were heading to the 27 club.
Beers that break the rules.
What do we know about ageing beer? The consensus says that if it’s bottle-conditioned and strong, then it’s fit for the cellar. But, whilst that might be true a lot of the time, there are clearly exceptions to the rules. Beer will change with time, whether or not that’s a change for the best, well that’s something I’ll be thinking about more closely in future.
What's your approach to a beer cellar? Drink it all now, or save some for later?
Pictures from here and here.