Posted 18 May 2004 - 02:27 PM
Ah, cellaring...if you have room and want to, go for it. Most of the higher gravity beers can hold up to cellaring. Many old ales, barleywines, imperial stouts, etc. are intended to be held for a while - Thomas Hardy as an example was barely drinkable (pre-O'Hanlon and my opinion only) upon release. Given a few years it matures and becomes very nice.
I have, however, come to the conclusion that highly hopped beers are not the best candidates regardless of gravity. If you liked the beer initially because of the hop aroma and taste, you're likely to become disappointed as these characteristics mellow.
Small breweries (which are the ones that tend to brew beers suitable for cellaring) generally do not have the facility to store/age beers prior to release. They rely on the consumer to decide when to break one open.
We have been party to the occasional vertical tasting. It is quite fun to see the differences and share thoughts with others.
A few beers that I know folks have used in vertical tastings are vintages of Thomas Hardy, Fuller's Vintage Ale, George Gale's Prize Old Ale, Victory Old Horizontal Barleywine, Victory Storm King Stout, Anchor Our Special Ale, Sierra Nevada Bigfoot Barleywine, and Sierra Nevada Celebration Ale. Most of these (if not all) are seasonally released so one can track their age. Other beer styles that have been successfully cellared are lambics and gueuzes.
On a personal note, we've really decided that cellaring isn't our thing and have begun "clearing out".
"There's a whole lotta things I ain't never done, but I ain't never had too much fun" Commander Cody
