Most beer should be drunk fresh. Hoppy beers in particular fade within weeks. But some beers improve with age.
Beers that cellar well
- Imperial stouts (especially barrel-aged)
- Barleywines
- Belgian quads and strong dark ales
- Gueuze and other bottled lambics
Cellaring rules
- Cool (50–55°F / 10–13°C) and steady temperature
- Dark — light causes “skunky” flavours
- Store upright to limit oxidation and yeast mess
- Buy two: drink one now and one in a year to compare
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