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A group of friends recently got together to taste beer, so we seized the opportunity to taste a few older beers that had been sleeping peacefully in the cellar.

The first we tried was a vertical of Chimay Blue (Grande Reserve), in this case the 1994, 1995, 2001, and 2007. In spite of the fact that the brewers have changed the recipe in recent years, this is still a serious beer, well worth observing as it ages. The old ones were in their glory, flaunting the malty complexity this brew achieves when aged properly. The 2001 was an adolescent, just showing hints of what was to come. The 2007 suffered the fate of the foil in a tasting like this. Tasted alone it would be a star; next to its older siblings it was a bit player.

Another flight paired a Thomas Hardy’s English barley wine from 1994 with Swiss brewed Samichlaus from 1994 and 1995. Samichlaus once claimed to be the world’s strongest beer. How the world has moved on! The Samichlaus was soft and smooth, very big in the mouth. In contrast the Hardy’s was far more lean, more comlex and sophisticated, much easier to drink.

When first released the Sam Adams Triple Boch struck me as virtually undrinkable. Remember the little blue bottles with corks?  We tried the 1994 next to the 1995. While perhaps not drinkable, they were eminently sippable. The aromas were amazing as we pulled the corks. This beer is soft and smooth, but all power in terms of resolved malt and molasses flavors.

Finally, we recently enjoyed the Kulmbacher Reichelbrau Eisboch from 1996 paired with a 2007 bottle. On tasting the 1996 we commented on how delicious it was, how well it had aged, didn’t taste like an old beer at all. Tasting the 2007 highlighted how much depth and complexity the beer developed in 11 years.

So, how does one cellar beer? First, keep it cool and dark, just like wine. Any cellar with a constant temperature will do, 55 degrees is probably ideal. Second, leave it alone. If you drink it young you can’t drink it old. Finally, have a plan. I have several beers I collect. Each year, usually in December, I buy 3 to 6 bottles of each beer and put them away. One hint: write the year of purchase on the label or cork. It’s really pretty simple.

Not every beer is made to age. The high alcohol beers are the best candidates; English Barley Wines, Belgian Triples and Quadrupels, and of course American beers made in those styles. I have some older Stone beers I’ve not yet tried, looking forward to that. Anchor Christmas Ale has a reputation for aging well. Collecting Allagash beers could be a lot of fun…