Wednesday, December 16, 2009
Cellaring
A few days before my journey out west, Ward gave me some New Glarus beers to send me off with. I have drank all of them except one. This guy is a Coffee Stout and has been cellaring for 16 months. I am going to drink this beer tomorrow night to celebrate the end of the semster and my homecoming on friday (I leave my place at 5am so I will be back in the afternoon). I was wondering if capital_prototype has anything to say about cellaring given his enthusiastic nature towards the subject? For instance, what beers seems to cellar well? Not well? Is cellaring worth it?
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Thoughts on Cellaring:
ReplyDelete-High ABV beers are better for cellaring.
-Belgian Beers with "living" yeast.
-What I like about cellaring, isn't so much that I need to try it aged, it is more about stocking up on special items when you get the chance, and stowing it away, which should result in a nice collection/stash.
-Some say that IPA's should be consumed as soon as possible, otherwise they say the hops wear down or something, however, my favorite aged beer was Founder's Devil Dancer, which is 12% ABV and 112 IBUs.
-In short, cellar big beers.
-I cannot tell you what effects the aging process has because I never have old and new beers. This is something that I should experiment with sometime.
From everything I've heard beers with high abv are good. I have also heard that about the ipa's, but i have no experience in art of cellaring beer.
ReplyDeleteI have purchase Goose Island Bourbon County Stout 2007 in the year of 2009, and I must say it was delicious. It had definitely increased in abv which gave it a little more kick, but was still delicious.
Pat and I were gonna buy 08, 07, and 06 and try them side by side, but that was gonna be 100 dollars for 12 beers. So we decided to get the 06 but it was sold out so we settled on 07.
Needless to say it was the best 7.50 dollar beer I ever had.