Brew For The Future

Please remember that you are always brewing beer that will be consumed in the future. The quickest beer is 5 weeks away, 6 weeks if you want it to taste better. Other than pale ales and wheat beers, most beers taste better with a little extra aging. The rule is the more alcohol you want in the beer the longer you have to wait for it to age. And dark roasted grains take longer to round out than the lighter roasted grains, so porters and stouts need more aging than lighter beers.

Also, part of the aging process is the melding of flavors and the rounding out of the hops and the yeast. Young beer has “hop bite” and “yeast bite.” If you taste your beer when transferring from primary to secondary you know what these terms mean. Tasting again at bottling time is mandatory in order to chart the progression of flavor.

Soups, stews, and sauces all taste better the day after they are made. Give them just a little more time and the flavor improves. Scotch ales, big Belgians, Barleywines, you’re looking at 6 months minimum, over a year and longer is better. Porters and stouts and big IPAs are certainly less, but we recently served up some 3 year old pale ale that was discovered in the basement, or “beer cellar” and it was surprisingly delicious. If it hadn’t disappeared so quickly we would offer everyone to come in for a taste!

Don’t be fooled by the big advertising budgets. Any beer that needs to be drunk immediately needs an immediate explanation as to why. Filtering beer removes an awful lot of the flavor and if the brewer(y) tells you the beer needs to be consumed right away then, like everything, ask why. Children understand this and as adults we sometimes forget. Why Why Why???

A six week old hefeweizen is better than a 6 month old hefeweizen but it is the exception rather than the rule. Eventually everyone wants to know why they cannot brew 30 day beer and hopefully this explains why.

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Published in: on June 24, 2007 at 4:36 pm  Leave a Comment  

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