Cellared Beer Reviews

[stupac2]

Yes, I have heard that too, possibly from the same source, or maybe a different one.
The inner stupac in me feels the need to mention that it is prolly a ttb regulation as opposed to a law, but in the grand scheme of things it is a distinction without a difference.

I may be incorrect, but I thought I recalled said source also mentioning something along the lines of what stakem said, about the body of Totality/Eclipse being upped. In those early years, it seemed like the #1 drawback you heard about Eclipse was the thin mouthfeel/body. I agree with both guys, I liked it when it was a tad thinner (also why I love CW -bals, they got that **** on point instead of getting into an out sludge the other guy battle), but I also prefer Eclipse aged vs. fresh (coffee being the exception).

Wish I could blend a Coconut & Coffee Eclipse. Love that new almond joy coffee creamer. Makes me want beer.

I'm pretty sure it's a law, but I think it was changed. I remember Stone being big whiners about it, and they didn't release any BA beers in CA for a few years because they thought it was dumb. But I think it was changed some time ago, and might coincide with the Eclipse labeling change. It would also be interesting if they changed their procedures with the barrels then, but I doubt it. Why mess with whatever's working?

 

[beerandraiderfan]

I'm pretty sure it's a law, but I think it was changed. I remember Stone being big whiners about it, and they didn't release any BA beers in CA for a few years because they thought it was dumb. But I think it was changed some time ago, and might coincide with the Eclipse labeling change. It would also be interesting if they changed their procedures with the barrels then, but I doubt it. Why mess with whatever's working?

TFW getting stupac'd when trying to stupac. Racks on racks on racks.

I keep forgetting CA legislature like, is almost always in session, so they prolly do have time for dat ****. Only 3 mo every 2 years out here. Aint got time for dat **** ova here, they just farm that **** out to regulatory bodies that make administrative regulations.

 

[stupac2]

TFW getting stupac'd when trying to stupac. Racks on racks on racks.

I keep forgetting CA legislature like, is almost always in session, so they prolly do have time for dat ****. Only 3 mo every 2 years out here. Aint got time for dat **** ova here, they just farm that **** out to regulatory bodies that make administrative regulations.

That could be it too, I honestly don't know except in the context of Stone's whining about CA's rules. I think it was a law but it could just be TTB being dumb. I also think it's been changed but am not certain. Now I definitely want to ask Alicia.

 

[thechrislife]

Sort of cellaring related, but I had a 2013 Oerbier Reserva (bottled April 2015) last night. It's the freshest I've ever had this beer, and I have learned that I definitely prefer it with at least a few years on it. Had 2005 and 2010 bottles back in August.
The fresh bottle was really good, but was a bit too sweet and bordered on a cough-syrup-like cherry flavor at times. With some age, it really rounds out, and the flavors meld into a delicious chocolate-covered-cherry amalgamation.

 

[trxxpaxxs]

I opened a Crooked Stave L'Brett D'Or Grand Cru last night (2014).

It was incredibly underwhelming. Almost completely still, kinda thin, and very one dimensional (lemony sour).

This really bummed me out, because I absolutely loved that beer fresh.

Sorry for no picture.

 

[stakem1]

I opened a Crooked Stave L'Brett D'Or Grand Cru last night (2014).

It was incredibly underwhelming. Almost completely still, kinda thin, and very one dimensional (lemony sour).

This really bummed me out, because I absolutely loved that beer fresh.

Sorry for no picture.

I have nothing to contribute other than to say I had a bottle of this in my hand to drink last night but instead opt'd for the raspberry petite sour. Will investigate tonight and see if my findings are samsies.

 

[Der Fuchs]

I opened a Crooked Stave L'Brett D'Or Grand Cru last night (2014).

It was incredibly underwhelming. Almost completely still, kinda thin, and very one dimensional (lemony sour).

This really bummed me out, because I absolutely loved that beer fresh.

Sorry for no picture.

I ******* love that beer. Sad to hear.

 

[JBP]

I opened a Crooked Stave L'Brett D'Or Grand Cru last night (2014).

It was incredibly underwhelming. Almost completely still, kinda thin, and very one dimensional (lemony sour).

This really bummed me out, because I absolutely loved that beer fresh.

Sorry for no picture.

I would bet it was just an off bottle that maybe never conditioned properly to begin with. I've never experienced a beer going completely flat in just one year.

 

[caaam]

I opened a Crooked Stave L'Brett D'Or Grand Cru last night (2014).

It was incredibly underwhelming. Almost completely still, kinda thin, and very one dimensional (lemony sour).

This really bummed me out, because I absolutely loved that beer fresh.

Sorry for no picture.

And right before I was gonna hunt for this exact beer.

Prolly still gonna do it

 

[trxxpaxxs]

I would bet it was just an off bottle that maybe never conditioned properly to begin with. I've never experienced a beer going completely flat in just one year.

It wasn't completely flat, but it was nowhere close to as effervescent as it was fresh.

Let's see what stakem has to say. Hopefully he doesn't have the same experience.

 

[Quatz]

Sort of cellaring related, but I had a 2013 Oerbier Reserva (bottled April 2015) last night. It's the freshest I've ever had this beer, and I have learned that I definitely prefer it with at least a few years on it. Had 2005 and 2010 bottles back in August.
The fresh bottle was really good, but was a bit too sweet and bordered on a cough-syrup-like cherry flavor at times. With some age, it really rounds out, and the flavors meld into a delicious chocolate-covered-cherry amalgamation.

This years batch is definitely way sweeter than last years. I still think it's absolutely amazing but it's probably not as finished as last years was and have heard from other people that the 2013 needs some time to develop.

 

[stakem1]

It wasn't completely flat, but it was nowhere close to as effervescent as it was fresh.

Let's see what stakem has to say. Hopefully he doesn't have the same experience.

Sorry to report that upon second look, I dont have that brew. Mine is whiskey 2013.

 

[Previously]

I opened a Crooked Stave L'Brett D'Or Grand Cru last night (2014).

It was incredibly underwhelming. Almost completely still, kinda thin, and very one dimensional (lemony sour).

This really bummed me out, because I absolutely loved that beer fresh.

Sorry for no picture.

I ******* love that beer. Sad to hear.

I would bet it was just an off bottle that maybe never conditioned properly to begin with. I've never experienced a beer going completely flat in just one year.

And right before I was gonna hunt for this exact beer.

Prolly still gonna do it

It wasn't completely flat, but it was nowhere close to as effervescent as it was fresh.

Let's see what stakem has to say. Hopefully he doesn't have the same experience.

Opened one a couple nights ago and it was fantastic. That being said, I too have opened subpar bottles of it, as well--very similar to trxxpaxxs description.

Seems to be hit or miss--fortunately, most bottles are fantastic, in my experience.

 

[Der Fuchs]

Sorry to report that upon second look, I dont have that brew. Mine is whiskey 2013.

Iso!

 

[jedwards]

Uh, I guess this thread is the right place for this. I spent a few years keeping a vertical of the Bruery anniversary beers up, but I've been enjoying the new versions less and less so I've stopped buying them. Decided to start in on them this winter with a little experiment.

Cuir, kept in the fridge with a champagne stopper:
Opening day: Overly carbed, a bit of wet newspaper on the nose but faded by the end of the glass. Opens with toffee & sweet malt, a very light bitterness, and a sweet finish with just a bit of leather at the end, and a little burn.
Two days later: Carb has settled down and I can't find the papery note on the nose. Starts out with an interesting cocoa nib thing on the nose, still plenty of toffee sweetness, but the leathery finish has opened up and now has a really nice vinous component to it accentuated by the slight alcohol burn. Much better!
Two days after that: Carb is now where I'd like to be for a beer of this ABV. The richness on the nose has faded and the palate has a somewhat muddled sweetness with some toasty components. Vinous flavor on the finish is now muted by a bit of wet tobacco-type flavor. Prefer the 48-hour version.
Four days after that: Dead flat, plenty of cardboard back in the nose, but palate honestly reminds me of a very nicely aged beer -- not a winner, but really nice interplay of leathery notes wine, slight dirt/iodine flavor, and a still solid bit of malty sweetness. My wife actually nosed this glass without knowing what was in it and commented that it must be something pretty old, and asked what the special occasion was!

Got a couple more Cuirs to try this with. I think Rye Bois will get tested next though.

 

[Previously]

[Big Bruery beers]...to try this with.

I recently drank a bottle of Bourbon Barrel Aged 6 Geese-A-Laying over the course of two nights using a rubber bottle stopper and keeping the bottle in the fridge over night. I much preferred the beer the second night. The carbonation was much tamer (not that it was over-carbonated the first night; just felt more appropriately-carbed for the style the second night) and the flavors seemed to be better integrated and the beer felt more flavorful and complete overall.

 

[ASUBeer]

2nd night Melange 3 under those same conditions is fantastic.

 

[jedwards]

Yeah, I feel like I probably missed it at peak by doing every other day there. Next one gets an every-twelve-hours cycle.

 

[stakem1]

Uh, I guess this thread is the right place for this. I spent a few years keeping a vertical of the Bruery anniversary beers up, but I've been enjoying the new versions less and less so I've stopped buying them. Decided to start in on them this winter with a little experiment.

Cuir, kept in the fridge with a champagne stopper:
Opening day: Overly carbed, a bit of wet newspaper on the nose but faded by the end of the glass. Opens with toffee & sweet malt, a very light bitterness, and a sweet finish with just a bit of leather at the end, and a little burn.
Two days later: Carb has settled down and I can't find the papery note on the nose. Starts out with an interesting cocoa nib thing on the nose, still plenty of toffee sweetness, but the leathery finish has opened up and now has a really nice vinous component to it accentuated by the slight alcohol burn. Much better!
Two days after that: Carb is now where I'd like to be for a beer of this ABV. The richness on the nose has faded and the palate has a somewhat muddled sweetness with some toasty components. Vinous flavor on the finish is now muted by a bit of wet tobacco-type flavor. Prefer the 48-hour version.
Four days after that: Dead flat, plenty of cardboard back in the nose, but palate honestly reminds me of a very nicely aged beer -- not a winner, but really nice interplay of leathery notes wine, slight dirt/iodine flavor, and a still solid bit of malty sweetness. My wife actually nosed this glass without knowing what was in it and commented that it must be something pretty old, and asked what the special occasion was!

Got a couple more Cuirs to try this with. I think Rye Bois will get tested next though.

Totally agree on liking them less each year. Fruet was the peak of my enjoyment of the anniversaries and its been downhill more with every passing year. Bois was the first year that I felt the solera/blend was a little too heavy handed with older beer and tasted too oxidized after only a year in the bottle. Sucre was devastating to the wallet if you wanted all the different barrel treatments and some I felt were not unique enough to really differentiate.

The increased enjoyment days/hours after initial opening certainly has merit with a point of diminishing returns like you pointed out. Black Tuesday, Chocolate Rain and Mocha Wednesday especially taste profoundly better once you crack them and get some air exposure/degassing. I cant say that I recall cracking an anniversary beer and enjoying it better but that might be because when I crack a bruery anniversary beer, more than 1 is usually involved and I make myself sick on them and recap/revisit more than 48 hours later if there are leftovers.

Ive been dragging my feet on opening papier, cotton and cuir. I think I might follow your lead on this one and drink them in similar fashion to how you described. Nice work!

 

[poonamibaxter]

Persica Blend #1, kept in my off site cellar at 55 degrees since purchase.

Some nice funk up front with a little peach that quickly fades to a coppery buttery finish that is overwhelming. Three sips and this got poured out. Glad this was my last one of this, it never improved.

Petite Sour Passion Fruit from the original release to cellar reserve members(so its the $13 version). Kept in offsite cellar.

Gushes when opened but not bad. Sweetness and funk on the nose and same for the tastes. Solid. Carbonation is a little high which is nice and helps brighten the passion fruit up.

 

[trickytunadicky]

Pedobeer says too old. Tastes mildly of chestnuts and nothing else.

 

[sweemzander]

The years of aging really rounded this out. Less acidic, but more earthy/funk, yet still having hints of tart fruits. ZERO signs that this is anywhere near 13% ABV

 

[Ziggy]

Figured I'd give this a shot. Sorry about the blurry pic. I didn't intend on doing a close up for a review.

2012 Vintage Double DBA

Cracked this bad boy a few months back when the days were longer, and the weather was much more inviting to drink outside. I actually wound up buying this from a bar, which i don't do very often, but when they were selling 2012 Double DBA's for 25 bucks, I couldn't pass it up. I believe it was kept cold the entire time.

Upon pouring, it displayed no signs of carbonation. Dark amber color, barely any head at all.

Aroma was awesome. Absolutely no alcohol fumes at all, nothing but sweet molasses, coconut, vanilla, caramel, dark fruit, and a touch of oak. Very subtle on the bourbon, didn't really pick up a lot, as it must have faded over the years. I remember fresh double DBA not being overpoweringly bourbon forward anyways.

I won't forget how this tastes. Sweet caramel, brown sugar, vanilla, coconut, and picked up some berry flavor (dried cranberries). Like a desert beer, this is very sweet and rich. Absolutely no alcohol burn at all. Ridiculously smooth. Had a bit of a thin mouthfeel but the rich flavor made up for that. Seriously, i wonder why in the hell they replaced this with helldorado (even though they are apparently going to bring this one back)

This was a great beer. 11/10 would bang again. Vogt52 and I shared this one, and we savored it. Can't wait for this to come back

 

[Vogt52]

Figured I'd give this a shot. Sorry about the blurry pic. I didn't intend on doing a close up for a review.

2012 Vintage Double DBA

Cracked this bad boy a few months back when the days were longer, and the weather was much more inviting to drink outside. I actually wound up buying this from a bar, which i don't do very often, but when they were selling 2012 Double DBA's for 25 bucks, I couldn't pass it up. I believe it was kept cold the entire time.

Upon pouring, it displayed no signs of carbonation. Dark amber color, barely any head at all.

Aroma was awesome. Absolutely no alcohol fumes at all, nothing but sweet molasses, coconut, vanilla, caramel, dark fruit, and a touch of oak. Very subtle on the bourbon, didn't really pick up a lot, as it must have faded over the years. I remember fresh double DBA not being overpoweringly bourbon forward anyways.

I won't forget how this tastes. Sweet caramel, brown sugar, vanilla, coconut, and picked up some berry flavor (dried cranberries). Like a desert beer, this is very sweet and rich. Absolutely no alcohol burn at all. Ridiculously smooth. Had a bit of a thin mouthfeel but the rich flavor made up for that. Seriously, i wonder why in the hell they replaced this with helldorado (even though they are apparently going to bring this one back)

This was a great beer. 11/10 would bang again. Vogt52 and I shared this one, and we savored it. Can't wait for this to come back

Definitely one of my favorite beers. Bummed that FW discontinued it. Although, IllbeBOCK and I brewed a damn good clone the day this picture was taken.

 

[Gonzoillini1]

2005 Dogfish Head World Wide Stout

Pours pretty flat in a freshly washed glass, and has an initial aroma of oxidized malt / soy but that quickly opens up as it warms to dark fruit / chocolate and a light amount of oxidized malt character. Still a bit of boozy character, but balanced by rich chocolate and dark fruit character, finishes sweet and boozy still.

Good stuff and probably the best bottle of World Wide Stout I've ever had, but still not something that really gets me excited about holding onto a bottle for 10 years.

 

[poonamibaxter]

2005 Dogfish Head World Wide Stout

Pours pretty flat in a freshly washed glass, and has an initial aroma of oxidized malt / soy but that quickly opens up as it warms to dark fruit / chocolate and a light amount of oxidized malt character. Still a bit of boozy character, but balanced by rich chocolate and dark fruit character, finishes sweet and boozy still.

Good stuff and probably the best bottle of World Wide Stout I've ever had, but still not something that really gets me excited about holding onto a bottle for 10 years.

I opened an '09 the other night and honestly if I didn't know better I would swear it was barrel aged. It was boozy and sweet but had the chocolate sweetness going on strong. As much as I enjoyed it, it was a big enough beer that I couldn't take it down solo and only had about half the bottle. I would buy again and rack back for at least 5 years.

 

[libbey]

2011 50/50 Eclipse - green wax is Riitenhouse?

A: The beer pours a dark black with a really nice cap of khaki head that sticks around throughout the session. Nice trail of sticky lacing.

S: Deep charred and roasted notes upon opening. Dark fruit, leather and dark chocolate as it warms. Zero signs of oxidation. Not picking up much barrel just a touch of vanilla and zero rye notes.

T: Taste follows suite grips of baker chocolate a bit of leather and dark fruit on the finish. This is really ******* tasty.

M: Velvet mouthfeel and honestly the highlight of the beer. Carb is perfect. It just keeps pushing dark layers of malt on to your pallet. Yes please.

O: Overall this is a beer I've had fresh and I'm digging this bottle more. The malt layers have integrated and the barrel notes have simmered down and made this a more complete beer.

 

[CommanderofAwesome]

Had a BA 6 Geese last night at a share that had obviously turned due to infection. Actually not undrinkable, and the sour played well but I wouldn't risk sitting on them if you had them.

 

[rodzm]

I dont know how well this Westvleteren 12 was cellared over the years since I received a few from a friend in Belgium but I must say that this one is just amazing. Not as boozy as I remember Westvleteren to be and the flavors are really shining through with just hint of booziness. This one was bottled on January 30 2013. Ive had several at different intervals both fresh and at around the 1 year mark and this one is by far he very best

 

[ASak10]

That's it, I am aging any and every Consecration I can get my hands on. No pics, sorry, but drank a 02/11/2014 batch and my oh my, it was a thing of beauty. While I love fresh Consecration, there is a harshness (acidity?) to it that takes away from my enjoyment a bit. This bottle, however, had absolutely none of that, had no sour bite to it at all. As a result, the wine barrel flavors came through insanely strong and the black currants added just a perfectly complementary touch to the beer. It's everything I love about this beer, without the one thing I've never enjoyed. If you've got a few bottles laying around, I'd strongly recommend letting them sit around. I've got one bottle left, this one from 11/2014, and I'll definitely be letting that one sit for a while.