The question of whether homebrew gets better with age is a complex one. As an expert sommelier and brewer, I have had the opportunity to taste and evaluate many aged beers, both commercially produced and homebrewed. And I must say, the answer is not as straightforward as one might think.
The first thing to understand is that aging beer does not necessarily make it better. Aging changes the flavor of beer, but whether that change is an improvement is subjective and depends on personal preferences. What may be considered better by one person could be seen as worse by another.
One of the key factors to consider is the style of beer. Hoppy beers, such as IPAs, do not age well. The hop flavors and aromas that make these beers so enjoyable when fresh tend to fade over time. Oxidation also plays a role in aging hoppy beers, leading to a dulling of flavors and the production of new, often undesirable, flavor compounds.
On the other hand, some styles of beer benefit from aging. Strong, bold beers like barleywines and imperial stouts can develop more complexity and depth of flavor with age. The high alcohol content and rich malt profile of these beers provide a solid foundation for aging, allowing flavors to mellow and integrate over time. This can result in a smoother, more balanced beer.
I have had the pleasure of aging some of my own homebrewed barleywines and imperial stouts, and the results have been quite enjoyable. The harsher alcohol notes mellowed out, allowing the malt and other flavors to shine through. However, it's important to note that not all homebrews will benefit from aging. It depends on the quality of the initial brew and the style of beer being aged.
When it comes to aging homebrew, there are a few things to keep in mind. First, proper storage is crucial. Beer should be stored in a cool, dark place, away from direct light and temperature fluctuations. This helps to minimize the risk of oxidation and off-flavors.
Second, it's important to be patient. Aging beer takes time, and it's often difficult to resist the temptation to crack open a bottle early. It's a good idea to set aside a few bottles of a particular batch to age and periodically sample them to gauge how the flavors are developing.
Lastly, it's important to note that not all homebrews are meant to be aged. Some styles, like fresh, hop-forward beers, are best enjoyed when they are young and vibrant. It's important to consider the style and intended flavor profile of a beer before deciding whether to age it.
Aging beer can indeed change its flavor, but whether that change is for the better is subjective. Hoppy beers generally do not age well, while stronger, more complex styles can benefit from aging. When it comes to homebrew, the quality of the initial brew and the style of beer being aged play a significant role in determining whether aging will enhance or detract from the overall experience. So, the answer to whether homebrew gets better with age ultimately depends on the specific beer and personal taste preferences.