Cellaring, or the aging of beer in a dark, cool environment, has long been a Belgian tradition. Before refrigeration was invented, brewers avoided spoilage by brewing in the winter. The beer was then placed in a cellar, away from destructive sunlight, where temperatures were cool and constant. The beer would then be brought out for consumption throughout the year.

Early on, the Belgians learned that aside from naturally preserving beer, cellaring also affected the flavor and texture in interesting ways. Water, malt, yeast, hops and spices interacted with each other and the vessel they were stored in, creating an entirely new mouthfeel, aroma and taste. Specifically, brewers discovered that the presence of yeast, high bittering rates, and high alcohol levels all affected the aging of their beers. At some point, they also began adding spices, now a Belgian tradition, which had unique and surprising effects on the flavor profile over time. Of course, some of these aging experiments presumably failed, but many would eventually develop a taste and reputation to rival the fine wines being produced across the border in France.

Cellaring raised brewing from simple cooking to a dynamic culinary art. Creating a concoction that stands the test of time is a challenge Belgian brewers have embraced. The evolution of beer flavors is not easily grasped by the novice, but presents a great reward for those that wish to understand the true life cycle of great beers.

I encourage you to discover for yourself. All five of our year-round Belgian-style, bottle-conditioned ales are good for cellaring; the strongest among them—Hennepin, Ommegang Abbey, and Three Philosophers--are excellent. Our newest seasonals Ommegeddon and Ommegang Chocolate Indulgence are also perfect candidates for cellaring. All you need is a cool, dark space with a relatively constant temperature, ideally between 50 and 60 degrees Fahrenheit. Oh, and it will also require patience (to keep you from drinking them right away).

Cheers,

Phil