Well, GrahamS2 suggested the beer would be stale. You replied with comments related to barrel storage time and a high IBU. So my reply to you, was based on the bacteriostatic effect of hops and their partial benefits in imparting a longer microbial stability. Staling, in the context of beer, most commonly refers to oxidative staling. Hops don't afford a significant functional benefit in this regard, beyond masking oxidative taste products. Oxidative aromatics, such as trans 2-nonenal, aren't readily masked by iso-alpha acids or other non-BU hop aromatics. So what's my point/s: 1. High BUs don't functionally afford extended flavour stability. But they can mask the taste of oxidative products. 2. High BUs will impart an extent of microbial stability, although this is restricted to Acetobacter metabolites, rather than those from Lactobillus. 3. If you're not a beer-staling advocate, maybe you've made your mind up already? Or maybe you're not an effective taster for oxidative by-products?
