I have talked to so many folks about aging beer, and I’ve heard of folks aging beer that I thought would simply never age properly, based on my experiences. This is a good read, and lays out some general guidelines as to which beers may age gracefully, and those that will likely not age well. I thought it was worthy of passing on, so here’s what Bell’s has to say:

Storing beers in order for them to age is an increasingly popular practice, but one often misunderstood. Cellaring beer is all about controlling the normal oxidative reactions that take place as beer ages. As with all chemical reactions, they accelerate as the temperature increases. If you refrigerate the beer, these processes will largely come to a halt. That is perfect for most beer, but it defeats the purpose of cellaring. We recommend that consumers keep beer intended for vintage-aging in a cool, dark spot. Basements are ideal, but pantries/closets/etc work just fine. Having the beer a little below standard room temperature allows for a slow but steady pace. Once the flavor profile is where you want it, either start drinking or put the beer into refrigeration so that reactions slow to a crawl, thus preserving the desired balance. 

Only certain beers are candidates for aging. The alcohol percentage certainly plays a part, but the primary question you need to ask is whether the beer’s flavor profile is sufficiently complex that it will undergo aging reactions that contribute positive flavors. The standard pale ale just doesn’t have the complexity needed and is just going to end up tasting stale. Beers with an alcohol content of 8% or higher by volume tend to have the necessary attributes, but this isn’t always the case.

There is also a difference between an extended shelf life and aging potential. For example, our Java Stout is sturdy enough to withstand a solid year of life after being bottled before it begins to appreciably degrade. Nevertheless, it really won’t develop interesting new flavors combinations as it ages. Beers such as Third Coast Old Ale and Expedition Stout are different: many of the flavor components are pretty raw & unbalanced when they are first bottled. Over time, their flavors will blend & mature in interesting ways, allowing you to compare vintages in a vertical tasting. We feel that this positive maturation process continues for a good five years after the bottling date, and even then they have nearly unlimited shelf life remaining.

Another pitfall to consider is the phrase “bottle conditioned.” There is a perception that bottle conditioned beers age better than their filtered counterparts. That is partially true: the secondary fermentation contributes some pleasant flavors, and the yeast population in the bottle absorbs much of the oxygen that would otherwise go down negative oxidation pathways. The downside of yeast remaining in the bottle is that eventually it is going to die, and dead yeast cells are not positive flavor contributors. The key point, again, is whether or not the beer is complex enough to withstand that aspect of aging and incorporate it into the blend. Light-bodied or single-focus/unbalanced beers can be bottle conditioned, and while that might improve their shelf life, it will not turn them into candidates for your vintage beer cellar.

Posted by: Mike Wilson

Planning a brewery road trip with your friends? Headed to a Brew Fest and want to find local breweries are in the area? Has your significant other dragged you along on some trip and you need an escape? Brew Trip is the app for you!

We hope this catches on because we like it a lot!

A beautiful aspect of the Craft Beer industry is we all act as family. The more effective Intuition Ale Works is at producing highly regarded products the more beneficial it will serve the entire team. One’s hard work will echo throughout the entire community thus enhancing each consumer’s perspective of what beer can really be. The underlying theme is to help each other out in order to accomplish the ultimate goal of serving our community in a respectful, passion-driven manner.

After talking with a few local natives I have come to the understanding this area will serve as a platform for American Craft Beer in the next couple years. Being from Detroit I can really appreciate Jacksonville for being big, bold and beautiful with the relatively low level of poverty, corruption and pollution in comparison to other large cities. People are becoming aware this is a great place to live. I meet people daily that are not from Florida, which is great because it indicates the population is growing which results in a broadening of our collective mindset in regard to a community as a whole. With people from all corners of the nation gravitating towards this area, a melting pot is starting to brew. I can not think of a better immediate remedy to cure my home-sickness than drinking a beer that reminds me of Michigan. For instance I miss my hometown local brewery Jolly Pumpkin from Ann Arbor, MI. I can drive to Grass Roots Natural Food Market in Riverside and grab a bottle from JP, and after one sip I feel more connected with my inner-northern roots. Also, breweries like Saint Somewhere from Tarpoon Springs, FL produce beer that closely resembles a Sour Belgian Dark Strong Ale that Jolly Pumpkin may make. My point being Jacksonville Microbreweries are in a developmental stage in regards to creating our niche in the American Craft Beer industry and once we established some particular unique styles, this area is going to be the talk of the nation.

I have been removed from the college scene for over two years now and I wish I would have known about craft beer during those four years of “light-beer” consumption. Common logic is a majority of underfunded college students can not afford micro-brewed beverages, however, reality is most students have a thirsty mindset once the weekend comes which results in an unhealthy, overindulging habit of drinking a ton of  “light”, low quality beer.  Splitting a “dirty-thirty” (a 30 pack of light beer) with some friends is equivalent to sharing a 12 pack of high quality beer once price and alcohol content are brought into the equation, not to mention the benefits of only drinking three beers compared to… well a lot more than three.

Craft beer served as my gateway supplement to a much more healthier lifestyle. I use the college student example because it hits home with me, but I want my point to reach out to anyone that has ever enjoyed a couple pints in their lifetime. Ask yourself what are you really putting into your body not only when drinking, but eating also. I compare Bud Light to a McDonalds cheeseburger; both are filled with adjuncts to make more products out of the most bare essential of ingredients in order to pay for their over-the-top marketing scheme. GARBAGE IN, GARBAGE OUT!  Today, there are thousands of passionate, hard working Americans that dedicate their life to making quality beer for us to enjoy after a long day of work. Once you start to inform your self of what your really putting into your body it is hard to grab a cheap 12 pack from any gas station compared to a growler (a gallon of beer) from your local microbrewery; and in comparison the only thing cheap is the quality, not the price because most gallons are only $10-$15 dollars, a 12 pack can not be much less.

I am not one to preach and my intent is not to try to convert everyone into a craft beer drinker. I am simply asking for people to think to themselves when making a purchasing decision, “Do I want product A over product B because it will satisfy ME, or am I really choosing Bud Light (McDonalds) over Coors Light (Burger King) because I just  saw a funny beer commercial ten minutes ago.”

Be independent, listen to yourself and enjoy every sip responsibly.

Poured from a growler into a 12 oz tulip. Filled the growler today, heard a good amount of carbonation come out upon initial opening.

A: Thick, dirty white, bubbly head that settles down to a thin line on top of beer. Carbonation looks excellent. Color of the foam reminds me of a red ale. Body is a cloudy, dark ruby red color, yet at the same time is glowing, trying to invite me in.

S: Not the biggest sour beer drinker (a handful at most) but I can tell that is the style. A mild alcohol presence that is subdued with a pleasant sour fruit (raspberry) aroma.

T: Taste like a juice made from dark fruits. Lingers with a beautiful combination of sweet malts and funky yeast. First time I’ve actually enjoyed this type of style to the extent of sticking with it and not reverting back to an IPA.

M: Warm and exciting on my pallet, a lot of flavors I am not accustomed too. Taking a sip is like eating one raspberry, taste good but I want more. Take a big gulp and the flavor explodes on your pallet.

O: Body of a light malty red ale, alcohol feel of a mead, carbonation presence of wine, and lingering sour taste throughout. Pays Du Soleil is a PERFECT introduction beer for one looking to appreciate the sour-Belgian style. I am hooked and am looking forward to trying Jolly Pumpkin again when back home in Ann Arbor, MI. Great work from Saint Somewhere and I will definitely be a huge supporter of these guys from here and out.