I seem to keep seeing things written about crystal 60 lately saying that it tends to promote oxidation character in hoppy beers more so than other malts. My question is then, how is it that Sierra Nevada’s beers like Pale and Torpedo still taste so damn good even at 3+ months old? I even had some of last year’s Celebration ale recently and it was still very good. C60 seems to be the backbone of each of these beers, but in my opinion these beers hold up way better than just about any others out there. Especially a lot of these modern uber dry-hopped pils malt based IPAs. I understand SN still does some bottle conditioning so I’m sure that’s part of the story. But otherwise, I don’t know how they seem to defy everything people say nowadays about C60 with hops. -