Beers in which I have enjoyed a certain amount of oxidation : gueuze, quadruple, Orval, barley wine.
Once brought home a large box of German beers bought in a beer shop in Bonn. Organized a beer tasting two months later. Result: all beers poured down the drain because of oxidation.
There’s a difference…
Interesting. I appreciate the effects of aging on certain sours and Brett beers, but I chalk up the evolution of flavor over time in these to the ongoing activity of microbes such as Brett, which should be mitigating oxidation. I’ve had cardboardy gueuze before, and it was not pleasant at all.
You’re a brave man.
Nothing harmful in it. Tasted a bit like weak scotch and water.
In the words of Charles Bamforth, “some believe that oxygen ingress throughout brewing is important whereas others have concluded that air uptake upstream of the fermenter is an irrelevance.” De gustibus non est disputandum.