Hill Farmstead thread

[bearsonacid1]

There's a really weird proliferation of aging everything in craft beer. Hearing that question a hundred times a day about every beer you make must be enraging

 

[InfinityonTrial]

There's a really weird proliferation of aging everything in craft beer. Hearing that question a hundred times a day about every beer you make must be enraging

I wouldn't say it's weird, I'd say in some cases it's misguided. There's nothing wrong with doing it to see how things develop, if done properly. There's just a lot of uneducated people who do it and don't understand what aging does or how to do it properly, and I think that's the backlash.

 

[brentsdodgers]

most breweries that I know of, release beers when they feel they are ready. Meaning, the beer is meant to taste the way you bought it at the time it was released. Sure some beers age well, but in beer that basically is only beers with wild yeast or bacteria (or brett). The nature of which (wild) is not something you can guarantee to develop the way you might anticipate. Add to that the variables of handling and storage and it would create a possible situation where the brewery is being blamed for something they cannot control.

This pretty much sums it up. Especially with fruited beers. Where the balance between fruit and acidity in a beer can be tough

 

[MyGrandmaLovesCraftBeer]

most breweries that I know of, release beers when they feel they are ready. Meaning, the beer is meant to taste the way you bought it at the time it was released. Sure some beers age well, but in beer that basically is only beers with wild yeast or bacteria (or brett). The nature of which (wild) is not something you can guarantee to develop the way you might anticipate. Add to that the variables of handling and storage and it would create a possible situation where the brewery is being blamed for something they cannot control.

In the case of Hill Farmstead, they clearly indicate a "best by" date on their growler fills. They even have a section on their website that explains how to care for growlers and answers the question, "What is the shelf life of a growler?" Would it be too much of a stretch to have a separate section that addresses the topic of aging their bottled releases?

While I agree with your statement that most breweries release beers when they are ready for optimal consumption and generally discourage cellaring for many of the reasons listed above, I think that breweries could also do a better job of addressing consumer's concerns and educating the public on their products.

 

[Mikecap]

This batch of Fear and Trembling is drinking absolutely superbly. Creamy mouthfeel, chocolate, loads of smoke without going overboard, and extremely drinkable. Always find it hard to believe that this is 9%.

Really hope this is still on-site on nitro pours next week.

 

[Os]

In the case of Hill Farmstead, they clearly indicate a "best by" date on their growler fills. They even have a section on their website that explains how to care for growlers and answers the question, "What is the shelf life of a growler?" Would it be too much of a stretch to have a separate section that addresses the topic of aging their bottled releases?

While I agree with your statement that most breweries release beers when they are ready for optimal consumption and generally discourage cellaring for many of the reasons listed above, I think that breweries could also do a better job of addressing consumer's concerns and educating the public on their products.

it's a lot easier to tell you a growler of hoppy beer will not be as fresh after a week or whatnot then it is to guesstimate what a bottle would do (again, see my prior post)...

they generally tell you that you should just drink the beer and not cellar it... what more education do you need?

 

[MyGrandmaLovesCraftBeer]

I wouldn't say it's weird, I'd say in some cases it's misguided. There's nothing wrong with doing it to see how things develop, if done properly. There's just a lot of uneducated people who do it and don't understand what aging does or how to do it properly, and I think that's the backlash.

There is a misguided notion out there that aging a beer will automatically enhance its flavor.

When you age a beer, you are taking a calculated risk. If the results are not favorable, you only have yourself to blame.

 

[MyGrandmaLovesCraftBeer]

it's a lot easier to tell you a growler of hoppy beer will not be as fresh after a week or whatnot then it is to guesstimate what a bottle would do (again, see my prior post)...

they generally tell you that you should just drink the beer and not cellar it... what more education do you need?

This is not a personal attack on Hill Farmstead. I do not want people getting defensive. I only brought up Hill Farmstead in this example because this is the Hill Farmstead thread. I am not saying that Hill Farmstead (or any brewery) should feel obligated to address the issue.

What I am advocating for is breweries and retailers taking the time to educate their customer base on measures they can take to ensure the best possible beer experience. A simple conversation about how to care for bottled releases would benefit a great number of people.

 

[Fahmie25]

This is not a personal attack on Hill Farmstead. I do not want people getting defensive. I only brought up Hill Farmstead in this example because this is the Hill Farmstead thread. I am not saying that Hill Farmstead (or any brewery) should feel obligated to address the issue.

What I am advocating for is breweries and retailers taking the time to educate their customer base on measures they can take to ensure the best possible beer experience. A simple conversation about how to care for bottled releases would benefit a great number of people.

for what it's worth, this is the label on GoM Kieni. I'm guessing this is going to be more prevalent going forward as well to address it....

i don't think the issue is cellaring; it's improper cellaring. HF clearly isnt 100% against cellaring...they sell vintage bottles on site! but they never left HF and weren't shipped 100 times or whatever, and they're obviously kept at a proper temp rather than your "cellar" which is almost certainly not temp controlled the majority of the time

 

[COX]

Anna vs Anna (extended aging) vs Ann. Besides a big difference in availability, what makes them so different for those who have tried all three?

 

[regularjohn]

No, that honor goes to SecretSquirrel

I am not here to make friends....

 

[MyGrandmaLovesCraftBeer]

for what it's worth, this is the label on GoM Kieni. I'm guessing this is going to be more prevalent going forward as well to address it....

i don't think the issue is cellaring; it's improper cellaring. HF clearly isnt 100% against cellaring...they sell vintage bottles on site! but they never left HF and weren't shipped 100 times or whatever, and they're obviously kept at a proper temp rather than your "cellar" which is almost certainly not temp controlled the majority of the time

Very cool. This sort of information on the label is quite helpful.

Again, this was not an attack on Hill Farmstead, simply a discussion that took place on the Hill Farmstead thread.
Clearly, Shaun and his team have an understanding of how to properly store and cellar beer, as evidenced by the quality of their on-site offerings.

 

[MyGrandmaLovesCraftBeer]

Anna vs Anna (extended aging) vs Ann. Besides a big difference in availability, what makes them so different for those who have tried all three?

Is it fair to assume that you have tried Anna?

The extended conditioning of Anna cuts some of the honey flavor, produces a bit more funk, and makes for a more tart beer. I think that this batch sold out fairly quickly and might be tougher to find than more recent batches on the trade forums, but I would imagine that a similar effect could be mimicked by cellaring a bottle of Anna on your own.

Ann is a completely different beer experience altogether. Characteristics from wine barrels are imbued seamlessly into an already beautiful beer; it is brilliantly executed. It is also impossibly difficult to track down.

 

[raqnroll]

There is a misguided notion out there that aging a beer will automatically enhance its flavor.

When you age a beer, you are taking a calculated risk. If the results are not favorable, you only have yourself to blame.

This is why we buy multiples.

 

[MKtheGeneral]

This is why we buy multiples.

^ this... and hoarding.

 

[Os]

This is not a personal attack on Hill Farmstead. I do not want people getting defensive. I only brought up Hill Farmstead in this example because this is the Hill Farmstead thread. I am not saying that Hill Farmstead (or any brewery) should feel obligated to address the issue.

What I am advocating for is breweries and retailers taking the time to educate their customer base on measures they can take to ensure the best possible beer experience. A simple conversation about how to care for bottled releases would benefit a great number of people.

I understand what you are saying but the liability it opens to suggest things to some consumers can become a burden... when the most obvious answer is "drink it soon. it's ready as of release. I don't know what will happen to the bottle in a year."

 

[Stewmeister91]

I understand what you are saying but the liability it opens to suggest things to some consumers can become a burden... when the most obvious answer is "drink it soon. it's ready as of release. I don't know what will happen to the bottle in a year."

As our buddy Vito once so eloquently said "Beer loses all its value once you open it"

 

[gregkoko]

As our buddy Vito once so eloquently said "Beer loses all its value once you open it"

You forgot the dood at the end of that quote

 

[iong516]

Is it fair to assume that you have tried Anna?

The extended conditioning of Anna cuts some of the honey flavor, produces a bit more funk, and makes for a more tart beer. I think that this batch sold out fairly quickly and might be tougher to find than more recent batches on the trade forums, but I would imagine that a similar effect could be mimicked by cellaring a bottle of Anna on your own.

I was under the impression it was extended oak conditioning, not just extended bottle conditioning? Can't wait to try this batch

 

[MikeG1]

I was under the impression it was extended oak conditioning, not just extended bottle conditioning? Can't wait to try this batch

Extended bottle conditioning . I was lucky enough to be up when it was released. It is absolutely fantastic .

 

[iong516]

 

[JulianB1]

Yeah those recently-release "extended conditioning Anna" bottles have a 2/25/16 bottle date (or something like that, maybe it was the 26th, but same difference).

 

[skrip]

Yeah those recently-release "extended conditioning Anna" bottles have a 2/25/16 bottle date (or something like that, maybe it was the 26th, but same difference).

that is correct! 2/25! birthday bottle! =]

 

[SecretSquirrel]

Is it fair to assume that you have tried Anna?

The extended conditioning of Anna cuts some of the honey flavor, produces a bit more funk, and makes for a more tart beer. I think that this batch sold out fairly quickly and might be tougher to find than more recent batches on the trade forums, but I would imagine that a similar effect could be mimicked by cellaring a bottle of Anna on your own.

Ann is a completely different beer experience altogether. Characteristics from wine barrels are imbued seamlessly into an already beautiful beer; it is brilliantly executed. It is also impossibly difficult to track down.

we opened a 2012 Anna not too long ago and it was a old stale honey bomb no funk no tartness although that might be before they saw anytime in oak?

 

[Number45]

we opened a 2012 Anna not too long ago and it was a old stale honey bomb no funk no tartness although that might be before they saw anytime in oak?

Gold cap? Those sucked.

 

[SecretSquirrel]

Gold cap? Those sucked.

I believe it was

 

[ajfa531]

Gold cap? Those sucked.

- Joe

 

[woody1180]

Safe to assume nothing new for this week if it hasnt been posted yet correct? Looks like I picked the "wrong" weekend to stop sniffing glue (i mean take the family to VT)

 

[Thevicster]

Safe to assume nothing new for this week if it hasnt been posted yet correct? Looks like I picked the "wrong" weekend to stop sniffing glue (i mean take the family to VT)

No its not safe to assume that. While that may turn out to be the case, they don't always update over the weekend.

 

[evanw1]

No its not safe to assume that.

Exactly. Some recent examples this year were the silent releases of BA Dorothy as well as Six Years. As far as less limited stuff goes, Arthur, Florence, and George were all announced on Wednesday mornings.