In partnership with 
Overview
'Fresh' may be what we've been told to go for, with every other cafe and restaurant coaxing us in with the term, but not all things should be consumed according to a 'best by' date; some, dare we say, should have a 'better after' date instead. Really, some things are just better with age (see: wine, whisky, wisdom). So, in partnership with Coopers to celebrate their 2017 Vintage Ale release, we're exploring the lesser-known delicacies which can also improve with a bit of time — like beer. From increasing depth of flavour in drinks to the endless health benefits of ageing certain foods, time can sometimes be of the essence when it comes to the finest things in life.
BEER
While the idea of a wine cellar is pretty commonplace, far fewer have heard of a beer cellar. Like the ageing of a fine wine, beer too can get better with age. Whether preserved in a bottle or barrel-aged, saving your beer for a later date can often bring out complex characteristics that could not be achieved when freshly brewed. This is true of most darker, bigger beers, like stouts, porters and barley wines (which is actually just a style of ale). They hold deep malt flavours and high alcohol content that has yet to be unpacked when still fresh. Take the Coopers Limited Release 2017 Vintage Ale, for example, which is specifically brewed to be cellared, saved for a later date. This year's recipe balances caramalt with Denali and Calypso hops to bring out a fruity and delicate aroma that gives way to rich, sweet, caramel characters when aged.
Many sour beers are also prime for saving, especially those brewed with brettanomyces yeast, notable for its rather funky character. While ageing dark beers generally intensifies flavours, ageing sours normally mellows out the brew, so if you're into a big funky beer, then cellaring it may not be the right choice. Now, not all beer is better when aged. Though Coopers ales have a 'best after' date due to the secondary fermentation that takes place in the bottle or keg, and while their pale ale is better with time and even an aged version of their sparkling ale is starting to pop up on tap at certain bars, IPAs and golden ales will struggle to last if stored away. These beers should be consumed fresh, or they'll lose their hop flavour and often go skunked. And whenever you are looking to save a special bottle of beer, the same rules apply as for cellaring wine — keep in a dark, cool place. Though, unlike wine, beer should be stored upright, or else it can lose its carbonation.
TEA
Not all teas are created equal. While some teas are meant to be consumed fresh and young, like white, yellow and most green teas, other teas are best consumed once they've been 'rested'. Rested teas are simply those that have been stored away to, well, rest for some time. Much like the contrast of storing dark and sour beers, rested teas can be stored to allow for any sharp flavours to soften, or conversely, to deepen flavours and bring out a richer character. Once a tea has been stored long enough, it can then fall into the 'aged tea' category. While there's no definitive timeframe for when a tea will be officially considered 'aged', generally teas that have been rested for at least five years can receive the title (and in turn a hefty price tag). And as with cellaring wine and beer, you shouldn't store any old tea. Deciding which teas to age depends on the type of tea, quality of the leaves and, most importantly, what will happen with the flavour profile as it ages.
BEEF
Old meat is spoilt meat, right? Wrong. Pretty much all of the beef you eat is aged because, as it turns out, it actually tastes better that way. Strangely enough, fresh beef actually tastes less like what we think beef is supposed to taste like. So, all fresh beef is aged for at least a few days and up to several weeks in order to allow the natural enzymes to break down the muscle tissue, making for a better texture and flavour. For optimal tenderness, dry ageing is most effective between 14–28 days, while some high-end restaurants age beef for up to 240 days to enhance flavour — they'll charge you a pretty penny for that 'old' meat, too. The general consensus is that 30–40 days of dry ageing will bring you some pretty tasty meat, though. Wet-aged beef is also popular, though less spoken about, and is when meat is aged in a vacuum-sealed bag to retain moisture.
SOURDOUGH
The pillowy addictiveness of sourdough bread is known far and wide, which is not so much the case for where the 'sour' comes from. This type of bread is made from an aged starter, which begins as nothing but flour and water and is then fermented over time with wild yeast and lactobacillus. That same starter is used time and again, for years and years, because generally the older your starter, the better tasting the bread. Some of the best are over 30 years old, with supposedly some that have even aged over 100 years. And as a bonus, this ageing process doesn't just help make the bread incredibly airy, but also makes it healthier for you. The slow fermentation and long preparation time of sourdough neutralises phytic acid, making it better for your gut to digest, even for those sensitive to gluten.
Steve Woodburn.
VEGETABLES
The idea of aged veggies isn't a very pleasant one. Like meat, we're taught that fresh is the ultimate way to get your greens. Though, that fresh veg crunch is something we crave, and even some raw vegetables are best that way (lettuce), experimenting with the ageing process can enhance the flavours (and health benefits) of your vegetables. The world of fermented foods is pretty vast. You have your known — cabbage into sauerkraut, cucumbers into gherkins — and you have your lesser-known, which includes an extensive list of veg that you can age using various pickling techniques. Fermenting vegetables usually only requires some salt, water and, depending, maybe some whey. Plus, you can pickle almost anything, from the usual cabbage and cucumbers to root vegetables, radishes, string beans, garlic, cauliflower, ginger and even pineapple.
Sometimes ageing can be a great thing. Get your hands on some Coopers Vintage Ale 2017 and try it yourself.
Words: Marissa Ciampi and Quinn Connors.