TOPIC:

Does decanting of some beer styles have a beneficial effect? Thinking of cask beers where the oxygen contact benefits the beer. Had a beer tonight where I think the body improved after sitting in the glass for a period. But I had had a few so don't know how trustworthy my taste buds were!

"donnchadhc":2qdi5rmd wrote: Does decanting of some beer styles have a beneficial effect? Thinking of cask beers where the oxygen contact benefits the beer. Had a beer tonight where I think the body improved after sitting in the glass for a period. But I had had a few so don't know how trustworthy my taste buds were![/quote:2qdi5rmd]
Ah yes,research under the influence. I wonder has there ever being done any study,s of the merits of such a thing,and if not where could I go to get funding for such a study.

I had a Brew Dog Tokyo the other night. Although i have been known to sample an imperial stout now and again, I found it a bit extreme for my palate and it took me over an hour to finish the bottle.
I thought the taste improved with time although the 18.2% ABV may have influenced that conclusion! <!-- s:grin: --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:grin: -->

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&amp;quot;DEMPSEY&amp;quot;:3fdxceam wrote: Ah yes,research under the influence. I wonder has there ever being done any study,s of the merits of such a thing[/quote:3fdxceam]Here you go[/url:3fdxceam].

And I'd be agin' decanting. I'm not a subscriber to the idea that oxidation improves some beers. It sounds too much like an idea invented by cask fundamentalists to bolster their beliefs.

If you let beer stand in the glass then the first thing that will change is temeperature.

Assuming the bottle is cold ( 8 or 10C ) and you are not in an igloo, room temp is about 20C

What happens?

The beer warms up!

Now as beer warms up solubility of CO2 decreases with temp so the beer outgases CO2 slowly.

Until there is no CO2 left there can be no disolution of atmospheric O2 as the beer has a dense head of CO2 to act as an inert micro-atmospher over the beer.

So I would suggest that the major flavour changer is temperature and not oxidation.

Oxidation is bad <!-- s:twisted: --><img src="{SMILIES_PATH}/icon_twisted.gif" alt="" title="Twisted Evil" /><!-- s:twisted: -->

Will

A blind taste test would sort out that question.