Vintage Beer by Patrick Dawson

Author:Patrick Dawson
Language: ara, eng, eng
Format: epub, mobi
Tags: aging beer, fine beer, barley wine, stouts, sour beer, strong brews, rich, bottle aging, cellaring beer, beer cellar, savor, collecting beer, beer collector, flavors, tasting, beer, vintage, age, aging, stock, store, explore, identify, understand, brews, improve, beer lover, guide, condition, conditions, enhance, barleywines, lambics, ales, aging process, buying guide, aged beer
Publisher: Storey Publishing
Published: 2014-04-08T18:11:36+00:00

The Flanders brown ale (oud bruin) is a less-sour, maltier version of a Flanders red, and this style also ages exceptionally well. The only reason it doesn’t have a dedicated write-up here is because there are few commercial examples available. Expect the brown to age similarly to a Flanders red but with more aged malt flavors. Good examples are De Dolle Oerbier Special Reserva, Deschutes The Dissident, and Liefmans Goudenband.

Aging Expectations

Versions that include a portion of young beer in their blend will lessen in malty sweetness in the first few years. Subsequent aging shows an increase in the sour acidity and oak flavors that are no longer masked by the residual sugars. Over time the beers will develop oxidization-based malt flavors like toffee and caramel, adding to their complexity. Most will improve for at least 2 to 3 years, but exceptional examples can go for 20 or more.

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