...a 4-year old bottle of Westvleteren 12?
I've been cellaring the bottle for 2 years (since it was brought back from a co-worker's trip to Belgium) and will at some point finally crack it open and enjoy it. But before that day, I'm curious to know if 4 years is too long for the yeast to still be alive.
I'll probably end up trying anyway...just in case
Oh, and just to rub it in, I got this thought last night while drinking a 5-year old bottle of Rochefort 10. It was soooo goooood!