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I have a potentially nice cellar in our new house that I'd really like to dedicate to beer (and maybe wine <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->, with a view of doing a proper job of ageing certain beers for a few years. I've posted a bit on my blog[/url:11dq2cvy], and have some good suggestions there (I've already ordered some Orval, and will probably order more) along the lines of lambics, Fuller's Vintage, and of course barley wines and imperial stouts. But which ones? <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

If you were considering laying some beers down for a couple of years, what would you plump for? If I get some you suggest, and you come visit in a few years, I'll share it with ya <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

How about Bracia from Thornbridge, I've got a bottle that I'm going to try and keep for a while but its probably not going to happen as I havent tried it yet. Its described as a rich dark ale, brewed once at year at the old Thornbridge Hall site, 10%. Reckon their Saint Petersburg would age nicely as well.

I've kept a few bottles of Rodenbach Grand Cru since 2008, along with various Gueuze from Boon, Cantillon etc. Plus the sole survivor of a crate of Rochefort 10.

Other Belgian's I'd like to try aging would be Hercule Stout and Silly Scotch.

Hmm, I've had the pleasure of a couple of Thornbridge beers, but never the Bracia. Will see if I can get some <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Some Lambics are definitely on the cards, as well as some Trappists. As it happens, I have few Rochefort 10, but they probably won't last too long! Rodenbach Grand Cru, there's one I haven't had in a while, despite having a bottle in the cellar right now. Never thought about ageing it though. Does it change much?

Have you seen this[/url:3earzr1c]?

There's a suggested list of brands at the end of this[/url:3earzr1c] article.

Jebus! Now that's cellaring! Thanks for the link, some great ideas there. Good to know that Rochefort 10 peaks at 10 years <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

I'd love to try the Hair of the Dog Adam. I read they based it on an old Dortmund recipe, although it's not quite as funky as the original might have been (I believe it was quite high in lactic acid). A brewer I was talking to in Dortmund was interested in recreating it, and he know of the HotD one.

I think I need a bigger cellar... <!-- s;) --><img src="{SMILIES_PATH}/icon_wink.gif" alt="" title="Wink" /><!-- s;) -->

What about getting cellaring some homebrew the durden park book which has lots of genuine historical recipes with high abvs and ibus which are all perfect for ageing.