From Too Many Chefs -

February 19, 2004
Cellaring Beer

Jeff Boda in the Chicago Tribune writes about treating beer like wine by cellaring it. (registration required)

A good full-bodied beer develops as it ages, just like a good wine. I can personally attest to this phenomenon.

Before it shut down earlier this year due to a fire, the Prodigal Son on Halsted in Chicago served up a Fantome Winter 98 brew that I swear had elements of stinky French cheese flavors in it. The yeast had developed to the point where it smelled like a combination of beer and brie. Sounds strange, and it was, but it was delicious.

Not all beers cellar well. Fantome as well as Chimay, Capital Brewery, J.W. Lee, Ommegang, and Unibroue are mentioned as brewers who produce some cellarable beer.

Posted by Barrett in Maryland at February 19, 2004 1:43 PM | TrackBack

There are quite of few beers that will cellar well. In general, beers that are high in ABV% and/or bottle-conditioned can do well cellaring. Hoppy flavors tend to decline over time, as well as frutiy/spicy ones. Some beers, such as Thomas Hardy's Ale, have lasted for literaly decades!

For some good info, check out the beer cellaring forum on at or my own personal site on beer cellaring!

Posted by Jason Tucker on September 26, 2007 at 1:28 PM