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Who's gonna take it apart?
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17 years 11 months ago #7

It's the alcohol content preserves the likes of Chimay blue, not the fact that it's bottle conditioned.

All things being equal, inlcuding ABV, pasteurised beer has a longer shelf life. That's why they do it.

17 years 11 months ago #8

yeast autolysis can be a problem, but it can also add to some of the flavors apparently in aged beer

The stach of 130 year old Worthington White Ratcliff Ale had flavors of taste of beef tea, reduced fish bouillon in i would think to yeast autolysis

17 years 11 months ago #9

"oblivious":347sua64 wrote: Chimay, gales prize old ale and Thomas Hardy's Ale I though had[/quote:347sua64]

Are they not all bottle conditioned?

17 years 11 months ago #10

"sbillings":3bamcrhi wrote: It's the alcohol content preserves the likes of Chimay blue, not the fact that it's bottle conditioned.

All things being equal, inlcuding ABV, pasteurised beer has a longer shelf life. That's why they do it.[/quote:3bamcrhi]


Mmmm I think I feel another blog edit coming on.

17 years 11 months ago #11

"the beer revolution":tpjuzxof wrote:

"oblivious":tpjuzxof wrote: Chimay, gales prize old ale and Thomas Hardy's Ale I though had[/quote:tpjuzxof]

Are they not all bottle conditioned?[/quote:tpjuzxof]

sorry read this wrong
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