A conundrum (to me, anyway!)...
It is said that homebrewed beer (generally) 'improves with age', and some styles particularly should be left to 'cellar' for 6 months or more.
Yet, it is also said that (generally), commercially produced beer should be consumed as fresh as possible (preferably within about 4 weeks?).
Why is it so?
Also, why should it be so hard to achieve a longer shelf life for commercially bottled beer (using all the relatively fancy equipment), yet homebrewers are encouraged to leave a few bottles washed, filled and capped in the laundry for months and months to discover how 'aging' this beer is good...?
It is said that homebrewed beer (generally) 'improves with age', and some styles particularly should be left to 'cellar' for 6 months or more.
Yet, it is also said that (generally), commercially produced beer should be consumed as fresh as possible (preferably within about 4 weeks?).
Why is it so?
Also, why should it be so hard to achieve a longer shelf life for commercially bottled beer (using all the relatively fancy equipment), yet homebrewers are encouraged to leave a few bottles washed, filled and capped in the laundry for months and months to discover how 'aging' this beer is good...?
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