Beers for aging
What is considered general knowledge with wine is hardly known with good beer: Beers can also be aged for a long time in a dark and cool cellar and develop into even more complex and interesting beers over time.
Of course, this does not apply to all beer styles. For example, hop-forward beers such as IPA, Pale Ale, or Pilsner are not made for long periods in the fridge or cellar. These should be enjoyed as soon as possible. Likewise, filtered beers or beers that contain a mass of fruit additives or lactose.
However, the higher the original gravity and the higher the alcohol content, the more likely it is that this beer can be stored. This includes, for example, beer styles such as Barley Wine, Imperial Stout or Quadrupel.
The type of fermentation and storage in the process also plays a role in aging potential. If the beer was spontaneously fermented, i.e. with a wild yeast, or if the beer was stored by the brewer together with a mixed culture of said wild yeasts and different bacterial strains, such as lactic acid bacteria, after the brewing process, the chance that this beer can also be stored without a bad conscience increases.
In the aging process, most beers develop in a variety of ways. Thus, it can happen that different vintages of a beer also taste different. In most cases, the beers become drier as the residual sweetness present is consumed a little further by the remaining yeast in the bottle. The by-products produced during metabolism can also add other flavor components to the beer.
The best thing to do is to try it yourself and buy several beers from this category and put them in the cellar for some time and taste them after a few months. You will notice a positive difference.