Special # 14 | Beer Cellaring Tutorial
Cellaring good craft beer is not difficult. In fact, once you get past the basic desire to drink all the beer you have purchased, the rest is pretty much a breeze. In today’s video I wanted to go over the basics and share with you how I cellar my beer. You only need to remember the five basic steps of cellaring: beer, shelving, lighting, temperature, and labeling. Of course then there’s a bit of patience that comes along with letting these beers get some age on them. So sit back, grab a beer, and enjoy another special session of The Hopry. Again, any questions or comments can be added to the comments section below or you are more than welcome to contact me via e-mail by clicking the Hopry logo at the top right of the page.
Let us know your thoughts by rating and commenting on this video.
Posted by Tim on March 13, 2011 at 11:14 PM
Great overview on cellaring. However you did miss one style of beer that is great for cellaring, spiced beers. Anchor OSA, other Christmas ales, and even some pumpkin ales age wonderfully, and they usually don’t have that high an ABV either. Some I wouldn’t age for more than a year or two, but the difference between aged and fresh is amazing. The spices change and develop, a real treat.
Cheers
Posted by thehopry on March 13, 2011 at 11:43 PM
To be honest I haven’t had many spiced beers that I’ve loved. But that’s good to know about their cellaring potential. I just tried to hit the high level ones in this video for those who are just getting started or who may just want some basics.
Posted by Jon on March 13, 2011 at 11:15 PM
Nice hat.
Posted by thehopry on March 13, 2011 at 11:41 PM
Haha…thanks. Tim brought that back from Portland for me.
Posted by Louie on March 13, 2011 at 11:25 PM
Well done – I’m glad to see you put some emphasis on the fact that cellaring is not an exact science. I often find myself conflicted about cellaring. One on hand, I’ve enjoyed a lot of the aged beers I’ve had, but on the other, I’ve had some beers that I thought were better fresh (Abyss and KBS come to mind). I do find myself “collecting” beers to an extent – - age-worthy beers, mind you – - but beers that I only have one extra that I want to keep for the sake of keeping it. Ultimately, I think that aged beer should be enjoyed for the unique experience that it is, for better or worse. After all, every beer is a time capsule – - love the brilliant simplicity of that idea.
I used to keep all my beers under the house, but decided to move them into a interior closet, which seems to have the same kind of temperature consistency (high desert climate). One of these days I’ll get some shelves, as I imagine it would be pretty satisfying to look at them.
Posted by thehopry on March 13, 2011 at 11:44 PM
Under the house? Nice! How did you get them out? Did you have to crawl under or…?
Posted by Louie on March 14, 2011 at 12:13 AM
Yeah, it was a crawlspace — more like a hunchspace, though. After about a year or so, it got a little irritating moving cases of beer to try to find one bottle, while hunched over and trying not to head my head on water pipes and insulation. I felt like Quasimodo or Castle Freak or something digging around in the dark with that ridiculous posture. If I had problems with self-discipline, it would have been great, because it was such a pain in the ass to get anything out.
It is amazing how little overlap we seem to have with our cellared beers. I look at your shelf and see very little that I recognize. I start to think I have a pretty well-rounded, respectable collection and then I see what someone else has and realize I have nothing to brag about – - not that I’m the bragging type anyway.
I must say, I love the idea of you covering cellared beers more. I used to love to read the now defunct Brew Basement, as he would write about what beers age well, how beers are developing, cellar tips, etc.
Posted by thehopry on March 14, 2011 at 12:24 AM
Don’t feel bad. You get a ton of beer that I can’t get and vice versa. And I saw a beer collection last week that made mine look like a 10″ black and white TV.
Posted by Eugene on March 14, 2011 at 3:43 AM
I have been reading (watching) your blog for some time but I haven’t commented before. Great video as usual, you partially covered it with the “sour” beers but a type of beers that really lend to aging are basically any Belgian beers that have bottle fermentation going on, trappists being a popular choice besides lambic’s.
Also you may want to age some beers that will remain available year round in the future so that you can compare or try a couple with different ages on them latter on.
I also feel like the whole aging this is often a matter of preference, it may be just because I haven’t tried enough things yet but I am often drawn to either a fresh bottle or one that has been aged only a couple of years and find the aged ones more interesting rather than better. It may be my lack of experience or palate but you have just got to see what you prefer yourself, there is no need to age any beer as much as is humanly possible. T
he oldest beer that I have tried so far was a 1983 Roman Christmas Bell, which is older than I am and it was outstanding.
Posted by thehopry on March 14, 2011 at 8:30 AM
You are correct, Trappist beers are great to cellar, especially the Rochefort 10 (one of my favorite all-time beers). I have been meaning to cellar some Orval for a while to see how they taste down the road, too. Thank you for the reminder on that. And also thank you very much for commenting – it is greatly appreciated.
Posted by Christian Flickinger on March 14, 2011 at 11:20 AM
What exactly makes a beer “good for cellaring”? WHY. Beyond listing types – what makes those types good? Is it the ingredients, the color, the creation process of that certain type of beer – what is it that makes those beers stand up to time and/or get better over time?
Why is low alcohol not recommended? Can it not stand up to time, does higher alcohol content protect the beer during the aging process?
Do you chill the beer when you pull one to drink, or do you drink room temperature?
Posted by thehopry on March 14, 2011 at 12:36 PM
What exactly makes a beer “good for cellaring”? WHY. Beyond listing types – what makes those types good? Is it the ingredients, the color, the creation process of that certain type of beer – what is it that makes those beers stand up to time and/or get better over time?
Higher ABV beer is the primary type of beer that’s good for cellaring due to the alcohol itself. Additionally, these beers typically have a lot more malt and grains and less focus on hops than your lighter beers. Over time, oxidation occurs and this can add complexity to bigger beers. It’s typical that these flavor changes will be more buried in the flavor profile, whereas the lower ABV beers will highlight these differences more and will be less pleasing.
This does not mean that ALL high ABV beers will be better over age. Some people prefer them younger; others prefer them aged. Many will only lose a bit of the booziness that’s typically associated with a fresh high ABV beer, while others will lose the booziness but also blend for a nicer beer than when fresh (Bourbon County Stout fresh is very hot; a two-year old BCS is a very different animal).
It’s really a process of trial and error and preference, but the styles that I’ve called out in this video are just the most consistently proven styles to age.
Why is low alcohol not recommended? Can it not stand up to time, does higher alcohol content protect the beer during the aging process?
Lower alcohol beers are fine sometimes; again it depends on the type of beer we’re talking about. Sours are typically lower ABV but do well because of the yeasts and bacteria that are added to the beer. The absence of hops (in some cases) can help, too. Like the fruit beer that I gave an example of in the video. IPAs (for example) should be drunk as soon as possible to enjoy their freshness. And yes, higher ABV does a lot of protecting a beer over time. That’s where the term “Imperial” was coined because they brewed beers to be stronger (or hoppier) so they’d last longer.
Do you chill the beer when you pull one to drink, or do you drink room temperature?
I normally put my beers in the refrigerator for about a half an hour before opening. I find this is about the best temperature, especially for Imperial Stouts, Barleywines, and Quads. I like the lighter beers like Saisons, Pale Ales, IPAs, etc to be a bit colder. And I must point out again that I keep all my IPAs in the fridge at all times…
Hope that helps…
Posted by Christian Flickinger on March 14, 2011 at 1:04 PM
Perfect answers. Thank you! When i purchased my house 2 years ago I noticed it had an area in the basement under the steps (corner, two outside, below grade concrete walls) that was converted in a canning cellar. We cleaned it out and it sits empty right now… its consistently cold becuase of the concrete walls (and i live in southeast michigan). I think im going to put 2 shelves in there and begin storing my beers. I drink my beers very infrequently, but i always drink something different!
thanks for the tips and clarifications.
Posted by Big Mike on March 14, 2011 at 1:12 PM
First off, great intro! Secondly, badass beer setup. Thirdly awesome and informative video.
I have a modest 30-35 beer cellar. In fact the only reason I have a cellar at all is because I tend to buy more beer then I can consume for a while. That being said, it’s nice to know that I’ll be ok storing said beer at a temp around 63-65 degrees. Wouldn’t want all these Russian River sours to spoil before I can drink them.
Anyway have a great week!
Cheers!
Big Mike
Posted by thehopry on March 14, 2011 at 1:22 PM
Thanks Mike. Got a new computer recently and so I’ve been playing with the intro. The next few will have the same intro but not sure where I’ll land with it for the future… And yes, the RR beers need I nice cool place to rest.
Posted by landon on March 14, 2011 at 3:55 PM
Maybe you touched on this and I missed it but besides higher ABV I think that a higher percentage of roasted grains makes a beer age better. I don’t have any evidence to back that up, just what I’ve been told. Also, Charlie Bamforth (Professor of Brewing Science at U.C. Davis)has stated that every increase of 10°C doubles the speed of chemical processes in beer. Which is why it is so important to fridge the hops!
Posted by thehopry on March 15, 2011 at 9:46 AM
I didn’t cover this in the video, but actually discuss it in my response to Christian earlier up thread. And that’s good to know about the degree increase. Still trying to get all the local stores here to adapt to the FRIDGE THE HOPS! campaign. Some are very open to it – others aren’t.
Posted by Josh on March 14, 2011 at 6:25 PM
Very interesting video Mark. Nice collection of beers you got there. I am very jealous of you people in the mid and east regions of the country that have cool basements. I have to resort to a wine cooler at 54F for my higher end beers and the coolest corner of my garage (in a cabinet) to store the rest. It would be nice to have open shelves to see everything I had. Anyway good work this week and keep them coming.
-Josh
Posted by thehopry on March 15, 2011 at 10:00 AM
Basements are definitely nice to have; especially since we’re in tornado alley. Those poor Oklahomans don’t have basements because red dirt is impossible to dig in. And they need them the most. Anyway, I guess the point I try to make is that it doesn’t really matter where you store them as long as it’s dark and cool. If that’s your garage…great. If it’s a closet…great.
Posted by builderofcoalitions on March 15, 2011 at 9:20 AM
Nice rundown. I always wondered about your collection during tastings. I worried (yes, I worried about your beer) that you left them out in the light too long. Now, it makes sense that you normally turn off the lights.
I’ve been lucky enough to have a closet for storing my beer and brewing gear. One of the walls is concrete and is part of the foundation. So, things stay chilly in there year-round. In fact, I can usually keep beers at the perfect temperature without chilling them in the fridge during winter months.
I used a tiered system to organize since beers don’t last long in my house and I tend to not buy extra bottles. The top level is stuff I can drink relatively quickly. Since it stays so cool and dark in the closet, I’ve had luck keeping some IPA/DIPA’s for a few days until there’s room in the fridge. Mostly, the top shelf houses homebrew or other styles (typically lower ABV beers) that should be consumed within days or weeks. The second shelf houses beers I can drink now or later. There are usually a lot of imperial stouts as I love this style too much to let it sit around, but there have been other high ABV beers or sours that I could cellar or drink now. The third level contains all the beers I intend on cellaring for a year or more, mostly barley wines, but there are a few oddballs in there. The bottom shelf holds some homebrew, growlers and HB equipment.
My favorite part of the cellar is the space reserved for the Stone Epic Vertical series. My sister’s birthday is 12/12. We (along with my brother) plan to drink the 08-12 in commemorative glasses to celebrate. Assuming that people still blog in 2012, it will be documented.
A couple of thoughts on cellaring…I like how attractive your display is, but I like to keep most of my bombers in wine boxes for a couple of reasons. First, it hides beers that I might drink before they’re properly aged. Second, it’s one more barrier from light and possible breakage.
When it’s feasible, I like to try a beer fresh and hold some back for cellaring. This is where six and four packs are superior for cellaring. It gets expensive buying doubles of bombers all the time. Either way, it’s nice to have a baseline before you cellar a beer. I’ve regretted this from time to time as the cellared version was not enjoyable and I had no idea what the fresh beer tasted like.
Again, nice special. I like these videos a lot. Keep up the good work!
Posted by Jamison Moeckel on March 22, 2011 at 12:55 PM
Nice video Mark, you forgot smoked beers age really well. Anything that acts as a preservative in the beer can be cellared. Smoke, Sourness aka high acidic beers, High Alcohol, Spice and even hops.
I know you talk about IPA’s and not to cellar but hops is a strong preservative. I guess thats a good reason that Russian Imperial Stouts hit a sweet spot because they are high abv and high in hops.
Posted by seaofshells on March 22, 2011 at 5:09 PM
I loved this video, but out here in California we don’t have basements. Also, during the summer, it’ll easily hit the 100+ degrees mark. I guess my only option is to get an electric wine cellar or something of that nature to keep my beer in a controlled climate. I’m considering this however, because I feel like I’m missing out on a lot of potential flavors.
By the way Mark, you have an insane collection. I was blown away. I’m not sure how you are going to be able to sit on that bottle of Parabola and not drink it. I see a lot of Russian River beers also. Luckily for me, It’s not so hard to get those in California. Anyway, keep up the good work. I love your videos and look forward to seeing more.
Cheers!
Travis
Posted by Gatlin Smeijers on March 24, 2011 at 4:19 PM
Hey Mark.
I really enjoyed this video. I’d like to see more along these lines departing slightly from the beer review format (not that I don’t think you do the best reviews on the net). I recall watching your youtube vids back when you started and I thought you were one of the best then and you have only gotten better. The blog is awesome and you should keep up the great work. Definitely my favorite to check out.
Gat
Posted by thehopry on March 24, 2011 at 4:31 PM
Thank you Gat, that’s very nice to hear. I will do these special sessions when I get the inspiration or see a need. Hopefully you’ve seen the previous ones I’ve done as well. If not, here are links:
Beer Shopping/Store Tutorial
http://thehopry.com/2010/11/12/shopping-store-feature/
Saving Unused Beer
http://thehopry.com/2010/11/21/saving-unused-beer/
Glassware Cleaning
http://thehopry.com/2010/12/10/cleaning-glassware/
Thanks,
Mark Starr
Posted by Don O on March 30, 2011 at 11:54 AM
Kudos for putting that vid together. Increasing the knowledge is what it’s all about. I like the new intro too.
Shelving – I have similar racks and some sturdy bookshelf ones.
Temp – 48-52 deg. Your basement temp is not ideal for “cellaring,” as you say. That is ok, but what that means is the beer flavor will mature/change faster than if it was at a cooler temp. And even at “cellar” temps, the beer will change faster than compared to a beer aged in a fridge (I’ve done side by side tastings to confirm this). Like others and you have commented, all of that is a matter of personal preferenc. It’s fun to experiment and see aging for __ years at __ temps does for different beers.
Lighting – agreed, darker the better. do you have a closet?
Types of beer – you can cellar anything! Sometimes you just want to know how a beer changes, even if it is not one that would normally be cellared (like Celebration Ale for example. It will become more like a barleywine over time as the bitterness lessens). Agree on wild/sour ales. Also, I have aged Belgian Red/Raspberry Tart for 3+ years. When I try these old beers, they actually taste about the same as when new. I hoped the funky components would come out more.
thanks again.
Posted by Dave on April 29, 2011 at 11:26 AM
I noticed you had some Avant Peche on your shelves and have some myself. Several sites say it’s not recommended for long term cellaring and was curious about your thoughts on that one (and Odell’s Friek)? Thanks,
Dave
Posted by thehopry on April 29, 2011 at 11:34 AM
Just bought the Friek the other day so not sure on that one yet, but the Peche will probably get opened fairly soon. I’ll likely not review it, but will drink it with my wife who loves peaches and stouts (odd combo in my head and on paper)…
Posted by Mike Staab on July 5, 2011 at 8:04 PM
Great vid. I’ve yet to see a tutorial on cellaring beer. This was perfect — good tips. How about corked bottles? Need they be stored on their side similar to wine/champagne? Also watched the schlafly A IPA vid — nice job. Had one while I was watching. Appreciate you taking the time to put these vids together. Looking forward to going through your archive and watching the upcoming vids. Many thanks — just subscribed as well. Only have a few subs for beer reviews and you just made the cut!
Posted by thehopry on July 5, 2011 at 8:54 PM
Glad you enjoyed the video and found it useful. Thank you for subscribing. To answer your question, never store beer on its side. Any beer (cork or not).