« on: November 09, 2013, 02:19:53 PM »
General rules of thumb regarding aging of beers.Pretty good summation:)
High ABV ages better than Low - this is generally due to the "hot" alcohol flavors reducing with time, along with the sherry-type oxidation reactions generally being more pleasant in higher alcohol beers.
Dark ages better than Light - I have heard that the polyphenols in darker beers help slow down oxidation reactions.
Don't age hoppy beers - The hop flavor and aroma is the first thing to go in a beer, which is why IPAs are not aged, and many of the barleywines meant for aging (Bigfoot) are often heavily hopped when fresh.
That is all I know about aging, but it has served me well.