Posted by Matt on Fri, 01/16/2004 - 9:04pm.
I don't know how it is. I'm not planning on opening it anytime soon.

Paul, a lot of beers age well. Any beer that's still "alive" (the yeast hasn't been autolyzed) will continue to improve as long as the yeast has something to consume. And generally, the larger the volume of beer in the container, the better it can mature. I'm sorry I don't have scientific specifics to explain it. I've personally experienced improved taste--particularly an expansion of the flavors in the palate of the beer--with Corsendonk, Delerium Nocturnum, Stone Brewing's Vertical Ale, Chimay Grande Reserve (750ml bottle), Gulden Draak, Stone Brewing's Imperial Stout, North Coast Brewing's Old Stock Ale, and San Francisco Brewing Company's Alcatraz Stout.

Typically the opening of the palates of those beers is accompanied by an increase in alcohol, but no surprise there.

I just realized that 99% of the people who read this site never made it through the second paragraph.
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