Beer Forum

I'm thinking of brewing on tuesday, but I'm not quite sure what style I want to do. I'm thinking of a Belgian or an English Old Ale. I want to brew something and let it age until Jan 1 09. I'm just looking for a few ideas.

If you have the time, a lambic will take about a year to complete (in the fermenter). A barley Wine will age well too.

I'm going the other way, brewing a Pils on the last day of 2007.

Did it the last two years, figure I may as well have one Holiday tradition I enjoy.

I'm doing a big barleywine on New Years Day. I was going to do it today, but I'm going ice fishing instead.

Wayne
Bugeater Brewing Company

Russian Imperial Stout. MMMMMMMM!!!!!

I'd take your favorite house beer and "imperialize it." If I remember correctly from an earlier Vinnie appreance on the Sunday session he recommends doubling the base malt and increasing the hops by 20%. Am I remembering this right? Then you can have your first Imperial Irish Red or Imperial "Mild!"

I've been planning on talking a recipe I have for a Hobgoblin clone (a favorite around here) and bumping it up just to see what happens.

Either way, the increased alcohol and hops should make for an interesting aging experiment.

David

Good idea, Macgruffus, but I recommend you do that with a malt-forward beer, not a hop-forward beer. Remember that IPA's/Pale Ales/Pilsners don't age anywhere near as well as Stouts/Barleywines, etc, because the hops fade much more quickly than the malt.

BDawg wrote:Remember that IPA's/Pale Ales/Pilsners don't age anywhere near as well as Stouts/Barleywines, etc, because the hops fade much more quickly than the malt.

You are spot on BDawg. In fact, I know a bunch of folks that won't even think of drinking a bottle of Bigfoot for a couple of years just so the hops do calm down a bit.

David