[quote=“alanzo”]…Decided to bring this last bottle home after “office aging” for five weeks and WOW, it is absolutely phenomenal. It’s balanced, hoppy as all hell, and has a great centennial character that I did not get before.
Sooo what gives? This goes against everything I’ve ever been taught about aging beer and especially hoppy beers.[/quote]
Congrats of this discovery. I learned the same thing — very much in the same way— quite a few years ago.
Time is your friend. Aside from some of the ‘ordinary bitter’ or ‘milds’ I make, I rarely touch most other types until they’ve got at least 8-15 weeks on them (except in those rare instances where the stocks are running low . )
And my stronger brews get left alone for even longer, like 6 to 12 months…and that includes a fantastically bitter and aromatic IPA, contrary to the current fashion for drinking them young.
Today’s palates have grown accustomed to the flavors in younger less matured beers, enjoying the sharper and less refined edges that some such brews exhibit.
And there’s nothing at all wrong with that, if that’s what you like.
Also, there’'s the obvious fact that homebrewers can often be a very impatient lot.
But some of the commercial “craft” brewers (at least the ones that an afford the tank or barrel space) seem to be picking up on something that even the big brewers knew 50+ years ago…that a well made and properly aged brew can be a very wonderful and nuanced thing.