Cellared Beer Reviews

[IronDave]

2008 Alaskan Smoked Porter. Amazingly enough this was purchased LAST YEAR, on sale, at a Binnys. Not sure why it was back on a shelf, but I jumped on it, since I enjoy a good porter, smoked or otherwise. Opaque appearance, decent tan head. Ton of wood smoke on the aroma, less so on the taste but it is still there, coupled with some roastiness. The finish isn't the thickest, but this is a 6.5% porter after all. This continues to be the exemplar of the style, and 10 years has not taken away it's smoky goodness.

 

[Zach1]

2008 Alaskan Smoked Porter. Amazingly enough this was purchased LAST YEAR, on sale, at a Binnys. Not sure why it was back on a shelf, but I jumped on it, since I enjoy a good porter, smoked or otherwise. Opaque appearance, decent tan head. Ton of wood smoke on the aroma, less so on the taste but it is still there, coupled with some roastiness. The finish isn't the thickest, but this is a 6.5% porter after all. This continues to be the exemplar of the style, and 10 years has not taken away it's smoky goodness.

For SF beer week, Monk's Kettle was offering a vertical of Alaskan Smoked Porter (1998, 2008, and 2017). The 2008 was my favorite and I remember it much like you describe. The 1998 was still much preferred to the 2017, but did have noticeable oxidation, but not to too much detriment. If you have any more bottles, you could probably continue to age them.

 

[tikk]

somehow I have failed to post in this thread. Even though I am drinking through my cellar and getting rid of a lot of older stuff. Tonight I needed something strong and I was told this was on a downward trend and it had seen better days.


Holy **** were they wrong. This is classic old school BCBS. Hits you with that bourbon up front and follows with the brownie, fudginess and then ends with some vanilla that just lingers on for a while.

I wish I had more of these, the new batches have been a shallow copy of this. This is just amazing. I got this off of a buddy that was clearing out his cellar and it has been in the back of my closet for a few years. It just holds up great.

 

[wreth]

I had opportunity to try two sours from already closed Belgium brewery called Clarysse.

Both beers were bottled on 1988 and had been in cellar since then.

The first beer was Felix Oudenaards Oud Bruin. Label and bottle were in perfect condition, however despite spending all these years in cellar in ideal conditions, the beer had really dominant vinegar taste and it was hard to enjoy it. Bit of vinegar in such old Flanders is expected, but too much is too much.



Second beer was Felix Oudenaards Kriekbier and after trying the Oud Bruin, I had no big expectations for this one. This beer however had held remarkably well and had lots of sweet cherries in the taste. From all +15 year old beers I have tried, this is my favorite. It is shame that I do not own time machine; would be interesting to try this when it was fresh

 

[stakem1]

View attachment 375 somehow I have failed to post in this thread. Even though I am drinking through my cellar and getting rid of a lot of older stuff. Tonight I needed something strong and I was told this was on a downward trend and it had seen better days.


Holy **** were they wrong. This is classic old school BCBS. Hits you with that bourbon up front and follows with the brownie, fudginess and then ends with some vanilla that just lingers on for a while.

I wish I had more of these, the new batches have been a shallow copy of this. This is just amazing. I got this off of a buddy that was clearing out his cellar and it has been in the back of my closet for a few years. It just holds up great.

Not to sound like a stuck up *******... but I refuse to trust the word of anyone saying something is “over the hill” or “past its prime” unless its someone I recognize as a frequent contributor of this thread.

I cannot begin to count how many times I checked in on a beer because I heard it was dead just to find myself in disbelief at how good and far from being dead it was.

For years now ive been hearing random reports that bcbs cira 08-12 has turned to ****. Not that long ago I opened an 08 and 10 and both were what I consider the pinnacle of barrel aged stout expression. I truly believe most bad experiences out there are due to people storing these beers in **** conditions and passing them around as currency.

 

[stakem1]

Ive been drinking through a ridiculous amount of old beer as ive put on the full court press to cellar reduction. Im a bad TB’er for not posting most of the findings here but here are a couple that I remember/took pics of.

block 15 imagine 2011
black licorice, maple/caramel/toffee sweetness, oak and bourbon. wow
im pretty sure there was something extra going on in this that proved toxic to my liver because i passed the **** out shortly after finishing this

Fantome extra sour dark
5 years is all it took for this ghost to finally turn sour as described/intended. Was more like a flanders in style than your typical fantome. strong sour cherry/currant with roast, oak and scorched grains in the aftertaste

Fantome black ghost 2012
This comes from arguably the worst era in Fantome history where everything got scorched and tasted like dumpster fire/burning rubber. In 6 years it has somehow morphed into something not only drinkable but downright delicious. Tart strawberry fruitiness with a slight smoked aftertaste.

 

[stupac2]

Not to sound like a stuck up *******... but I refuse to trust the word of anyone saying something is “over the hill” or “past its prime” unless its someone I recognize as a frequent contributor of this thread.

I cannot begin to count how many times I checked in on a beer because I heard it was dead just to find myself in disbelief at how good and far from being dead it was.

For years now ive been hearing random reports that bcbs cira 08-12 has turned to ****. Not that long ago I opened an 08 and 10 and both were what I consider the pinnacle of barrel aged stout expression. I truly believe most bad experiences out there are due to people storing these beers in **** conditions and passing them around as currency.

Well a lot of that could be bottle/palate variation. Especially because sensitivity to trans-2-nonenol seems to vary a lot, when you get over a few years that could make a big difference.

 

[stakem1]

Well a lot of that could be bottle/palate variation. Especially because sensitivity to trans-2-nonenol seems to vary a lot, when you get over a few years that could make a big difference.

Cardboard, just say cardboard.

Honest to christ I would love to have a sit down with you and go over a couple beers from my stash. I enjoy reading what you have to say but when it comes to tasting things in beer and preference I think you and I are on opposite ends of the spectrum.

I also cant look at an eclipse bottle without thinking of you. Is that weird? It should be.

 

[iong516]

Released summer 2014. Definitely not what I would call 'sour'... pretty standard Belgian brown in execution with a slight hint of peach skin that we might not have picked out if it didn't say so on the label. No off flavors, enjoyable and seemed to have legs to go longer. I wonder what this tasted like fresh?

 

[stupac2]

Cardboard, just say cardboard.

Honest to christ I would love to have a sit down with you and go over a couple beers from my stash. I enjoy reading what you have to say but when it comes to tasting things in beer and preference I think you and I are on opposite ends of the spectrum.

I also cant look at an eclipse bottle without thinking of you. Is that weird? It should be.

I'm the same way with jedwards, there's a lot of beers he loves with age where I'm just like "the **** is wrong with you?" It's all part of the fun!

 

[yabu]

Recently I snagged a bottle of Sour in the Rye with Peaches '15. I opened it up last sunday, and it was a delightful experience. Super tasty, though the '18 version is more fruity/jammy, as expected.

Next up is another '13 Chocolate Rain. Hoping it'll be as fabulous as the one I had earlier this year.

 

[danbanana]

View attachment 375 somehow I have failed to post in this thread. Even though I am drinking through my cellar and getting rid of a lot of older stuff. Tonight I needed something strong and I was told this was on a downward trend and it had seen better days.


Holy **** were they wrong. This is classic old school BCBS. Hits you with that bourbon up front and follows with the brownie, fudginess and then ends with some vanilla that just lingers on for a while.

I wish I had more of these, the new batches have been a shallow copy of this. This is just amazing. I got this off of a buddy that was clearing out his cellar and it has been in the back of my closet for a few years. It just holds up great.

2009 wasn't my favorite in the 10 year vertical we did recently (the 2013 bottles were top tier ****). But that year is still the best they ever did. The bottle I opened on X-mas Eve 2011 is legitimately the second best bottle of beer I've ever had. The first? Six month old OG Rare, which was brewed around the same time. I swear that they had some sort of magic going on that year.

 

[jedwards]

I'm the same way with jedwards, there's a lot of beers he loves with age where I'm just like "the **** is wrong with you?" It's all part of the fun!

To be fair, half my enjoyment of those beers is that my t-2-n insensitivity means I can enjoy beers others don't, while simultaneously enjoying that they're drinking something they dislike.

 

[stupac2]

Speaking of terrible old beers, if you for any reason have a 2008 Abyss hanging around, you're in for a treat. It tasted exactly like black olives. I have no idea how, but it really did. Super gross. Especially because I was convinced it was a 2010, which I thought was holding up pretty okay.

 

[matedog]

Speaking of terrible old beers, if you for any reason have a 2008 Abyss hanging around, you're in for a treat. It tasted exactly like black olives. I have no idea how, but it really did. Super gross. Especially because I was convinced it was a 2010, which I thought was holding up pretty okay.

I did not get black olives, myself, but I did get some serious oxy. I actually didn't hate it. Maybe because the beer was heftier than other badly oxidized beers I've had (namely five year old Bruery bottles). It had a rich, smoky finish that I liked, but that initial hit was pretty rough.

 

[maximum12]

Speaking of terrible old beers, if you for any reason have a 2008 Abyss hanging around, you're in for a treat. It tasted exactly like black olives. I have no idea how, but it really did. Super gross. Especially because I was convinced it was a 2010, which I thought was holding up pretty okay.

I liked this post because I hate it. Olives aren't food. They suck.

The 2008 was always my favorite year of The Abyss. It's been two years since I had one, but it was still a fine beer then, if beginning to fade. I've been clutching my final bottle for no apparent reason, & if that last one is olive juice, I will be sad.

 

[stupac2]

I liked this post because I hate it. Olives aren't food. They suck.

The 2008 was always my favorite year of The Abyss. It's been two years since I had one, but it was still a fine beer then, if beginning to fade. I've been clutching my final bottle for no apparent reason, & if that last one is olive juice, I will be sad.

I mean, with bottles this old you never know what you're getting. Your bottle might be great.

 

[stakem1]

I liked this post because I hate it. Olives aren't food. They suck.

I felt that way growing up. But now I crave olives weekly. In fact, id rather stand in line at an olive bar than stand in line for a beer release.


im probably pregnant.

learn more at talkolives.info









I think the tasting I had where we drank Abyss 06 through 2012 was my last time having that beer...which was 5 or so years ago. I believe I have an infected 09 and maybe a 10 or 12 left if I didnt give them away already.

Thanks cellar review thread for adding more beers to my drink soon list.

 

[maximum12]

I felt that way growing up. But now I crave olives weekly. In fact, id rather stand in line at an olive bar than stand in line for a beer release.

There are tons of food I hated growing up that I love now. Mostly spicy stuff & green stuff.

Sadly, olives still haven't made the cut.

#makeolivestasty

 

[stupac2]

You people are weirdos, olives are delicious, just not in beer. Unless it's 3F fruit beers then it somehow kinda works.

 

[PurityControl88]

Best by 12/2034 per the bottle so I'm assuming this is a 2014? Tasting great right now with all the creamy, cheesy, lactic acidity and musty barnyard I dig in lambic. Still has that minerality/wet gravel note I remember from the first time I tried this beer. Maybe a tad bit maltier. While this has been in my cellar for a bit I'm willing to bet this same batch is still on the shelf where I bought it.

 

[stakem1]

Best by 12/2034 per the bottle so I'm assuming this is a 2014? Tasting great right now with all the creamy, cheesy, lactic acidity and musty barnyard I dig in lambic. Still has that minerality/wet gravel note I remember from the first time I tried this beer. Maybe a tad bit maltier. While this has been in my cellar for a bit I'm willing to bet this same batch is still on the shelf where I bought it.

Using that same dating system assumption (20 years best by) years ago I stumbled upon cases of their kriek bottled in 2004. I only bought a single bottle being unweary of the storage conditions. It was a fine brew, went back to buy more and they were wiped out.... when I asked about them the fellow said: we put all our outdated beer out at clearance price and it was gone in a day. They sold 12-15 year old bottles of Cantillon for $4.

I drink a lot to try and erase those words from my memory.

 

[PurityControl88]

2015/2016 bottle. Exactly what I hope for when I set aside these pricey little green bottles instead of drinking them as soon as I buy them. Sharp decaying lemon acidity w all kinds of barnyard funk as a base. Dry and crisp. If you have any of these I would encourage you to drink one now as they are doing fantastic.

 

[iong516]

Best by 12/2034 per the bottle so I'm assuming this is a 2014? Tasting great right now with all the creamy, cheesy, lactic acidity and musty barnyard I dig in lambic. Still has that minerality/wet gravel note I remember from the first time I tried this beer. Maybe a tad bit maltier. While this has been in my cellar for a bit I'm willing to bet this same batch is still on the shelf where I bought it.

Yeah it's pretty common to see '14s on the shelf, but not for $8.

 

[PurityControl88]

Yeah it's pretty common to see '14s on the shelf, but not for $8.

Are you implying they're cheaper or more expensive? 750's are on sale in the low teens in these parts.

 

[iong516]

I've lived in only expensive beer areas I guess

 

[PurityControl88]

I've lived in only expensive beer areas I guess

Or I live in an area where no one cares about anything. ¯\_(ツ)_/¯

 

[IronDave]

The Bruery Rueuze, 9-10-2013. Acquired about 2 years ago, on sale, for 8.99.

Certainly this did not have the intricacies or the subtleties of a true Belgian gueuze, but I wasn't expecting that. Very tart and sour on the palate, with apricot, stone fruit, and some lemon. Nicely carbonated. An enjoyable experience, although I don't know if there was anything added by 5 years of (nondeliberate) aging.

 

[KevSal]

i was going through my bruery sours from 2013-2015, and was checking them out on untapped, either they are all drinking fantastically or being drank by fan boys. i wanna think fantastically because their newer sours aren’t drinking nearly as good. anyone open one of these up recently? i got a 2013 oude tart with cherries on deck. i bet stakem has shelves of these sours!

i think i still have a mother funker and b1 sour in the rye floating in some box too i should probably fish out

 

[matedog]

i was going through my bruery sours from 2013-2015, and was checking them out on untapped, either they are all drinking fantastically or being drank by fan boys. i wanna think fantastically because their newer sours aren’t drinking nearly as good. anyone open one of these up recently? i got a 2013 oude tart with cherries on deck. i bet stakem has shelves of these sours!

i think i still have a mother funker and b1 sour in the rye floating in some box too i should probably fish out

Most have oxidized horribly. The Mother Funker wasn’t bad though, but the 2012 SITR I had earlier this year sure was. Pretty much any non BT Bruery beer I’ve had with four/five plus years has oxidized badly with a few exceptions.