Aging Pumpkin beers?

El Pinguino · Post by **El Pinguino** » Sat Feb 23, 2013 10:10 pm

I stocked up on pumpkin beers back in early October, then took off travelling for months and just re-discovered 6 of them in a box at home.

Was thinking that some of them, like the stronger ST Pumking amd Shipyard Smashed pumpkin, could be aged until next October.

Any thoughts?

Belgian · Post by **Belgian** » Sun Feb 24, 2013 6:05 am

I would enjoy them soon before the round spicy flavors fade. These make nice winter warmers.

I'm not saying don't age them, just what I would do.Both your Pumking and Shipyard Smashed age alright.

JeffPorter · Post by **JeffPorter** » Sun Feb 24, 2013 7:22 am

I aged a couple from last year, too...just to see...My ST was okay and tasted relatively the same, though a little more malty. But my Shipyard was a little muddled and I liked it quite a bit better fresh...There's still a few St. Ambys kicking around stores which I found shocking given that usually sells fairly fast...

El Pinguino · Post by **El Pinguino** » Sun Feb 24, 2013 10:48 pm

Thanks for the feedback guys.
I haven't been 'into' this style since I got back but will slowly start digging through them again...

Frere Ambroise · Post by **Frere Ambroise** » Mon Feb 25, 2013 10:13 am

@ Jeff - regarding the StA there were a few stores that stockpiled a bunch of cases fairly late in October. I find the cloves very aromatic in Sept & Oct. I had an LCBO manager tell me they buy a case for their guests and serve it at Xmas time - as the spices blend quite nicely. I tried it - she was right! I also opened a bottle from last year that I had forgotten about - again, spices blend quite nicely. I would go as far as to recommend having it with Easter dinner.

Belgian · Post by **Belgian** » Mon Feb 25, 2013 2:21 pm

JeffPorter wrote:I aged a couple from last year, too...But my Shipyard was a little muddled...

I could see that, and as I recall the St. Amby aged VERY weirdly for me, even in the fridge, going very 'soft'. You don't want to end up with a 'mushy' taste profile after all your money and effort.

Funny story, I neglected a growler of Mill Street Nightmare pumpkin in my fridge once and it took on a weird lactic character like cream cheese... it was a drain dump sadly!!

mintjellie · Post by **mintjellie** » Mon Feb 25, 2013 3:00 pm

I wonder if that lacto-soured pumpkin beer could have been reduced and added to a pumpkin cheesecake... hmm...

Belgian wrote:
JeffPorter wrote:I aged a couple from last year, too...But my Shipyard was a little muddled...
I could see that, and as I recall the St. Amby aged VERY weirdly for me, even in the fridge, going very 'soft'. You don't want to end up with a 'mushy' taste profile after all your money and effort.

Funny story, I neglected a growler of Mill Street Nightmare pumpkin in my fridge once and it took on a weird lactic character like cream cheese... it was a drain dump sadly!!

toweringpine · Post by **toweringpine** » Mon Feb 25, 2013 8:26 pm

I had a Great Lakes Pumpkin Ale around New Years and learned after that it was from 2011. I was pleasantly surprised at just how well it held up. It had spent the entire year in a fridge. The pumpkin itself was a bit faded but the spices were not.