Hi all. I have a beer question I'd like to bounce off of you guys. My friend was able to get a 2012 Bourbon County 4 pack and I wanted to cellar 2 of them. The problem is that they came to him cold. Is it ok to bring them to room temp and keep them in a dark place for a couple of years? Is there any truth to the ruining of beers that go from cold to room temp?
Thanks,
John
I wouldn't worry too much about that temp variation in this case. It is true that heat ages beer faster, but that is over the course of years...as long as you celler isn't pushing temps over 100 degrees. What is true for Miller Lite is not necessarily true for BCBS due to the ABV and grain bill.
The biggest key to cellering beer is that you do not have many temp fluxuations...it is true that a perfect celler should be kept at 55 degree or in a basement, it is not the end of the world if you don't.
When most people talk about "skunked" beer they are actually refering to oxidation from light. The temperature change in most cases is a myth. It's ok to let it come to room temp. For long term cellering, it should be kept in a dark, dry, cool place.
It's fine to let it warm up.
I really appreciate the quick responses, guys. Thanks a lot for shedding some light on this myth!
John