landspeedrecord wrote:wyatt,
Even though I'm pretty much 100% against aging fruit beers (krieks, lambics, etc), sour browns are awesome with some time on em. However, I don't think that the Bruery treats their stuff with any pedio or other shit to boost acidity, so I dunno if that Otiose is gonna get much more sour, but that guava's gonna drop out quick, so age at your own risk.
honkduh wrote:wyatt wrote:Did anyone who went to DLD get a barrel aged dark lord?
You can get one off Ebay for $315.00
http://www.ebay.com/itm/Dark-Lord-2012-Barrel-Aged-with-Vanilla-Beans-643-934-/170832899611?pt=LH_DefaultDomain_0&hash=item27c66f2e1b#ht_500wt_1287
internethandle wrote:landspeedrecord that's sort of an odd idea since wild yeast-innoculated beer like lambic is usually considered more cellarable than most styles. the wild yeasts in question are going to begin working on the sugars of any fruit present pretty much right away, so i guess the purity or accuracy of the fruit flavor would also be reduced with more time, but when you're adding wild yeast to any beer the whole point is what the wild yeast does in interplay with the original or base ingredients. i mean, i guess also that you're not going to be able to age them like a thomas hardy's or something more robust in nature (over 10 years or something ridiculous), but up to 5 or 6 years probably would be fine for, say, a cantillon framboise.
edit: i guess i'm wrong after reading some posts on beeradvocate's aging forum, but it doesn't necessarily seem like a consensus. still, there are a lot of actual brewers of lambics recommending their fruit varieties be drunk fresh. i guess i'm just such a funk/sour fan that i'm more biased toward the brett/lacto/whatever characteristics. i know i've had a great cellared fruit-based cantillon or 3F, at least.
SNC wrote:You can age lots of stuff people say not too. I've had 4 year old 90 minute that are still good, different than fresh 90 min but still tasty
brent wrote:SNC wrote:You can age lots of stuff people say not too. I've had 4 year old 90 minute that are still good, different than fresh 90 min but still tasty
yeah, i dont really agree with a lot of the BA cellaring postings. alot of those clowns say to stop aging after 1-2 years, but i've had plenty of great 3+ year beers that are great and unique from other vintages. to me as long as the carbonation level is still appropriate for the style, i find it at the very least interesting to see how it tastes.
people on there will say "drink this immediately because it has X", x being some fruit or coffee or whatever addition...recently had a side by side comparison of last years bourbon county / bourbon county coffee, and there was a huge difference between the two
wyatt wrote:brent wrote:SNC wrote:You can age lots of stuff people say not too. I've had 4 year old 90 minute that are still good, different than fresh 90 min but still tasty
yeah, i dont really agree with a lot of the BA cellaring postings. alot of those clowns say to stop aging after 1-2 years, but i've had plenty of great 3+ year beers that are great and unique from other vintages. to me as long as the carbonation level is still appropriate for the style, i find it at the very least interesting to see how it tastes.
people on there will say "drink this immediately because it has X", x being some fruit or coffee or whatever addition...recently had a side by side comparison of last years bourbon county / bourbon county coffee, and there was a huge difference between the two
how does everyone else "age" beers? i store them in a wine cooler my room mate didn't want. keeps everything at 55 degrees.
darger wrote:VHGisdead wrote:I'm gonna be in Chicago tonight through Sat morning. Am I going to have any luck finding Zombie Dust?
looks like it but i would definitely call ahead:
http://www.beermenus.com/beers/three-floyds-zombie-dust?order=recent
internethandle wrote:the hop-forward nature of ipa's influences my general dislike for east coast ipa's and, generally, their emphasis on malt character.
jesus christ fuck me
landspeedrecord wrote:I age my beers in plastic footlockers I keep in my parents' basement (it ranges from 55 to 65 degrees). Based on my own experiences with it since I started cellaring shit in 2007, I've had the best luck with Lagunitas Olde GnarlyWine, J.W. Lees, Fuller's Vintage, Stone RIS, pretty much all gueuzes, Chimay Blue, Orval, & Struise stouts/BSDAs. However, it has less to do with the style and more to do with what is rough around the edges in a beer. It's almost always good to age something that is super boozy (Stone Russian Imperial Stout is brutal fresh, but perfect with a year or two on it). If it's too sweet, time will probably only make it sweeter and lessen the carbonation to boot, but if it's complex enough a lil time can be good (Celebrator Doppelbock is great with time on it). Hoppy beers usually hit a dead zone when the hop flavor gets stale and starts to drop out. 3-4 year old Bigfoot can taste weird on account of this phenomenon. I had a taste of that 18 (?) year old keg they brought to Extreme Beer Fest 3 years ago, and it was just insane. But with kegs I guess you don't have to worry about the sped-up oxidation process bottles go through. Coffee forward beers don't age well, because it drops out real quick. Unless you don't like coffee notes (why are you buying those beers then?). Founders Imperial Stout ages far better than their Breakfast Stout on account of the alcohol/coffee factors, imo.
Brett and shit can be great most of the time, but I had a 3-year-old bottle of Ommegeddon that tasted like rotten lemons, and not in a good way. I've extensively cellared Ithaca Brute, and find it's better fresh, it loses its immaculate, spritzy mouthfeel as it ages, gets a tad syrupy 2/3 years in. Still great aged though it never really gets more sour. But too often I've had wild ales or lambics which while still tasty 2 or 3 years down the line, were missing my favorite aspect: the fruit (e.g. Cascade Apricot, 3F Schaerbeekse Kriek, Ithaca LeBleu, RR Consecration). Maybe they're just in the middle of a "dead zone" and will be better in a few years, who knows? I found these dusty 10-year-old bottles of Cantillon + 3F Gueuze at a local beer distributor a few years back, and they were incredible. Who's to say that a Cantillon Kriek won't be just as good under similar circumstances, but I dunno if I have the willpower to lay stuff down for that long when it's so expensive and the odds are so bad.
My 2 cents.
Having a calm Monday? You won’t be after you read about how a Budweiser distributor in Tennessee is bullying a small-time brewer.
The war for tap space has been going for a long time, but Calfkiller Breweing Company is being attacked on a whole new level. From the brewery:
Grab your Kool aid kids and take a seat. Here’s the story of Calfkiller Brewing Company, and Budweiser of TN.
Once upon a time there was this little guy (Calfkiller Brewing Company). A very honest hard working little guy with a dream to make great beer that folks could enjoy. After many years of hard work this dream became reality. Slowly but surely the little guy was rubbing shoulders with the big guys in the market place. All was well…….or so they thought.
So what happened that was so outrageous? Well:
Over the years the little guy has purchased used kegs from all across the country. A few examples would be unclaimed freight auctions, breweries that have closed, or keg companies that sell new, used, and refurbished kegs. Anyone can purchase these, and Calfkiller has done it as well. Everything from website sales to store fronts in public with huge signs by the road for everyone to see. LEGIT businesses! So Calfkiller has been using kegs like these from day one.
Smooth sailing and all has seemed well…..until about a month ago! That’s when the “Budweiser keg police” began trying to strong arm the little guy. Now no one is sure really why. Maybe they simply want the entire market. Maybe they simply don’t like the little guys. Maybe they got their first quarter reports for 2012, and noticed the little guy had taken a piece of their pie. The only thing the little guy knows for sure is the truth isn’t in them so it does no good to ask questions at Budweiser in TN.
So the big monopoly Budweiser has started walking in to accounts, and simply taking the little guys kegs! FLIRTING WITH SLANDER they have told business owners that Calfkiller had stole the kegs.
There’s not much Calfkiller can do, and even less that we can do. But we can share it, spread the word, and turn this into a PR disaster for Budweiser. A major multi-national corporation is bullying a locally-owned small business because they make better beer.
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