Aging Beer

There are great thing to be said about understanding the fluid nature of the universe.

Brewers know this, especially as regards fermentation. One cannot account for the voraciousness of the yeast strain, the amount of starch conversion in the mash or effect of the atmospheric pressure on the time it takes for a beer to ferment to its fruition.

One Young Turk being -- trained by my brewmaster buddy -- insists on being told of the hard and steadfast rules for fermentation time of various ales an lagers. My brewmaster friend, also in a Zen state, has had to communicate that the need is for quality fermentation, that fermentation be allowed to happen, to flow, until the fermentation is compete. And that the numbers of variables, and the severity of what they mean to the process, are extraordinary and not easily transferable.

It's similar to the Buddhist knowing. "No matter if one memorizes all the Sutras, it does not help them understand."

Some beers; like barleywines, imperial stouts, and imperial IPA's need their own time to ferment and mature. Like each human, they are unique. One rule I was taught in brewing such a beer -- over 10% alcohol content - was to taste it after being conditioned one year in the bottle. If it was too 'sharp' -- the acetyl alcohols had not converted yet -- it should sit for another 6 months. Thank goodness, in the days I was brewing twice each week, I never succumbed to drinking my product before it was ready.

As a homebrewer, I made an Imperial Stout [my vision of an enormous, Jamaican-style Dragon Stout] that weighed in at 11.5% alcohol content, a big beer by any standards. After 12 months in the bottle I tasted one, noting it still had an aftertaste like turpentine. Six months later it was smoother, better, with a creamy head. Potent and potable!

Piece's Mooseknuckle is a phantasm in a glass. With long legs, she is a sultry and amazing, sweet treat. Rock Bottom has made one, SubZero; I drank the 2001 issue. Three Floyds makes Behemoth a great and juicy, malty buddy.

Be patient, my friends. Barleywines take time to ripen, to come to full fruition. They are big-bodied and well worth the wait. Many Chicago versions are available, fresh-bottled, at your local liquor store. Pair them with your next party at home with ribs or cheesecake. Try Binny's for more offerings.