The most important factors to keep in mind are heat and light. Or to be more precise, think cool and dark. Light, especially direct sunlight, is your beer’s worst enemy. If you actually have a cellar to store your beer, sunlight may not be an issue, but remember, many basements have small windows.
What is the best temperature for your beer? That depends on your beer, but in general, shoot for no more than 68 degrees, and try to keep the temperature steady. Any warmer, and you risk shortening the lifespan of your beer, or ending up with a smelly, undrinkable brew. Does this mean that cooler is better? Only to a point. If your beer is too cold, you can bring on a cloudiness known as “chill haze,” and beer served too cold will have less aroma and less flavor.
If possible, cellar your beer at the recommended serving temperature – higher alcohol beers, like strong beers, will do well at just below room temperature (55-60 degrees), while standard ales should be a bit cooler (50-55 degrees) and lighters beers do best chilled (45-50 degrees).
Should you use a refrigerator to age beer? There are arguments to be made either way. Beer, like wine, ages best in a moderately humid place, and refrigerators are designed to keep food cold and dry. Many experts believe that a standard refrigerator can dehydrate cork or the rubber seal on caps. This will allow more air to get into the bottle, possibly oxidizing the beer and shortening its life. For long-term cellaring, it may be best to avoid a refrigerator, especially for corked beers.
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