The first time I tasted SN Bigfoot I was blown away. I never tasted such a delicious combination of dank earthiness, hops, malts, and flavor. I was lucky in some respect. My first SN Bigfoot was from 2012, apparently a good vintage year. More importantly, it was a 6-pack (yes, they were in 6-packs then), that had sat on the shelf of the local beer store for a very long time. The owner even thanked my for buying them. They claimed everyone else was put off from the price and they couldn't sell them. They were about $13 for the 6'er then.
The point of this being, that 6-pack had some age on it. At least 6 months or more of age. It was wonderful. I immediately knew this was the beer I love most. I ended up buying all of the stock this store kept. In fact, they told they wouldn't have re-ordered more it not for me.
Eventually the supply ran out and I was stuck waiting for the next years vintage. When it did finally arrive, it wasn't the same. I didn't finish what I bought and forgot about them in the closet. When I did finally rediscover them, about 9 months later, I chilled one and opened it up to rediscover that wonderful flavor I remembered.
Folks, allow this beer to age. Buy it and put it away and forget about it for at least 6 months or more. It doesn't really shine for the glory it is unless it's aged. The taste difference is truly night-and-day.
Inspired by this, I've found many of my own strong ales and barleywines exhibit this same characteristic. They might be good at 3 months, but they are divine at 6 or 9 months.
It's a lot to ask, I know. To brew a beer and then restrain yourself from drinking it for at least a half year. The kicker is, how many times have you opened a bottle of "that strong ale" you brewed, that one bottle you found that you misplaced, only to be amazed at how incredible good it is? It tastes so much better than your remembered. It makes you smile to know you brewed this beer. But you wonder why you didn't feel this way about it when it was fresh? Aging is the key.
I'm a huge fan of "aging it". Time heals all wounds, but if it was never wounded in the first place, it just gets better.
The point of this being, that 6-pack had some age on it. At least 6 months or more of age. It was wonderful. I immediately knew this was the beer I love most. I ended up buying all of the stock this store kept. In fact, they told they wouldn't have re-ordered more it not for me.
Eventually the supply ran out and I was stuck waiting for the next years vintage. When it did finally arrive, it wasn't the same. I didn't finish what I bought and forgot about them in the closet. When I did finally rediscover them, about 9 months later, I chilled one and opened it up to rediscover that wonderful flavor I remembered.
Folks, allow this beer to age. Buy it and put it away and forget about it for at least 6 months or more. It doesn't really shine for the glory it is unless it's aged. The taste difference is truly night-and-day.
Inspired by this, I've found many of my own strong ales and barleywines exhibit this same characteristic. They might be good at 3 months, but they are divine at 6 or 9 months.
It's a lot to ask, I know. To brew a beer and then restrain yourself from drinking it for at least a half year. The kicker is, how many times have you opened a bottle of "that strong ale" you brewed, that one bottle you found that you misplaced, only to be amazed at how incredible good it is? It tastes so much better than your remembered. It makes you smile to know you brewed this beer. But you wonder why you didn't feel this way about it when it was fresh? Aging is the key.
I'm a huge fan of "aging it". Time heals all wounds, but if it was never wounded in the first place, it just gets better.
