Beer Forum

How does aging lambics and other sour beers in a bottle affect their flavor vs bulk aging? I have three different carboys I'd like to free up. The beer has been aging for12-14 months, and the the gravity has been stable for at least three months in all of them.

In my opinion at that stage unless its in oak there isnt much changing going on. Might as well get it in bottles carbing and conditioning. Suppose you had two beers in front of you. Each a year and a half old. One was bottled 6 months ago, the other just one month ago. Which do you think would have a better aroma, appearance, flavor? Considering they are sours and you add food at bottling, my money is on the one that had more time in the final package.

Agreed. Sounds like its time to package them up!

I edited... you might not agree anymore

I see no problem in bottle aging sours or brett beers. The brett in our blends seems to love the pressure after about 2 weeks it seems to pop.