Aging Cigar City..

Discussion in 'Cellaring / Aging Beer' started by kell50, Sep 18, 2013.

  1. kell50

    kell50 Champion (840) North Carolina Jul 25, 2007 Subscriber

    I have a 750ml bottle of a 2011 Good Gourd in my "cellar." I absolutely wanted to age it 1 year and drink it the following year (2012), however I kinda forgot about it last fall season and didn't open it. Any idea if it will hold up? I do realize this is a high abv beer and should hold up, but with the spices I'm beginning to wonder if I waited too long.

    Thoughts? Comments?
  2. shand

    shand Advocate (705) Florida Jul 13, 2010 Verified

    I've never aged a Good Gourd, but spiced beers tend to hold up pretty decently, and Good Gourd is higher up there in ABV. It's probably not going to get better though, drink it ASAP.
  3. BrettHead

    BrettHead Advocate (600) Nebraska Sep 18, 2010

    Only one way to find out; what is done can't be undone.
    sandman3479 likes this.
  4. LuisQ

    LuisQ Aficionado (200) Florida Jan 9, 2013 Verified

    Drink it now. I don't see how any more time will affect this is in a hugely positive way. Crack it and let us know. I have 2 sitting from this year that I'm planning on either drinking or aging dependent on your conclusions. don't let me down. lol.
  5. ehammond1

    ehammond1 Champion (790) Jul 4, 2008

    How come?
    BrettHead likes this.
  6. kell50

    kell50 Champion (840) North Carolina Jul 25, 2007 Subscriber

    I had a buddy in Florida tell me to sit on it for a year. He told me a year did wonders to the beers flavor profile. I've NEVER had GG and going to be majorly upset if I ruined it. I'll keep you folks posted.

    Thanks for responding!
  7. BrettHead

    BrettHead Advocate (600) Nebraska Sep 18, 2010

    It tastes superb fresh...
  8. ehammond1

    ehammond1 Champion (790) Jul 4, 2008

    I'd always recommend trying a beer fresh versus aging it, as a default. If you think it needs more time in the bottle, then decide to age it. (This is my personal preference, but it seems to make the most sense, personally. Regardless, I hope you enjoy your beer!)
  9. FATC1TY

    FATC1TY Moderator (920) Georgia Feb 12, 2012 Staff Member Verified Subscriber

    I would think fresh would be better... It's good fresh.
  10. BAstoutsNsours

    BAstoutsNsours Initiate (0) Florida Sep 21, 2012

    Most CCB beers were not built for aging.
  11. VladTepes

    VladTepes Aficionado (180) Finland Oct 18, 2012

    Most beers are not.
  12. Skrypt

    Skrypt Savant (400) Florida Mar 8, 2010 Verified

    I was on the tour at CCB this weekend, and Bob specifically recommended cellaring Good Gourd for a year.

    However, CCB force carbonates all their beers, so 2+ years will see some fall off in quality, from what I hear. I've never had anything from CCB aged 2+ years in the bottle.
  13. Should White Oak Jai Alai be cellared/aged? I know that IPA's should be consumed as fresh as possible, but was curious about this one as it is already aged on White Oak. I am also curious about The Last Spike. I have a bottle and wanted to wait to drink it with friends, but do not want to wait too long for fear that it might lose flavor.
  14. Skrypt

    Skrypt Savant (400) Florida Mar 8, 2010 Verified

    WOJA isn't really "aged" on white oak, and most beers (sours aside) with such a low ABV (7.5%) don't benefit from cellaring. Even when you age 120 minute IPA, it really turns into more of a barleywine; less and less hop character and more maltiness. Considering the huge role of floral hops in WOJA, I'd say even with a higher ABV it wouldn't cellar well.
    voodoofish65usf likes this.
  15. jivex5k

    jivex5k Advocate (660) Florida Apr 13, 2011

    Drink those beers!!
    The only beers I'd considering aging from CCB would be high ABV stouts and BA'd stuff.
    So Hunahpu, Zhukov, Life is Like, Leon, Forgotten Island, and 110k batch 6.
    Maybe Sour Guava Grove to see if it would gain tartness.
  16. rc51sport

    rc51sport Savant (485) Florida Feb 25, 2013

    How beneficial is it to even age Hunahpu? I understand barrel aging it or cellaring a Zhukov. I have never sampled a Hunahpu with some age on it so never experienced the difference it would make.wouldn't the age just fade the spices and goodies added? Or is the idea just to soften the flavors? I've never had a Huna that wasn't barrel aged or treated on ghost chillies so I wouldn't know how overpowering the spices are. Just curious.
  17. jloomis

    jloomis Savant (435) Florida Jan 6, 2010 Verified

    2011 and 2012 are drinking phenomenally right now (just had both within the last month, the last of 2011), but then again they were perfect when fresh as well. Time does diminish some of the heat from the peppers, but it really is a beer that holds up well.
    rc51sport likes this.
  18. shand

    shand Advocate (705) Florida Jul 13, 2010 Verified

    2013 Huna is probably in a sweet spot right now. I had a 2012 a few months ago and it was absolutely not better than it was fresh, the peppers had really fallen off and they're a big part of what makes Hunahpu what it is.
    rc51sport likes this.
  19. wiltznucs

    wiltznucs Advocate (540) Florida Jun 27, 2013 Verified

    The El Catador keg of last years GG was fantastic. Better than the current release IMHO..
    VonZipper likes this.
  20. kell50

    kell50 Champion (840) North Carolina Jul 25, 2007 Subscriber

    That's awesome to hear! I'm planning on popping mine this upcoming weekend with friends.
  21. Jgivens

    Jgivens Aficionado (180) Florida Aug 28, 2013

    I spoke to someone that attended a Huna Vertical tasting and he said that the sweet spot for Huna and Zukhov seems to be 2 years. Haven't had a GG aged however I have a bottle that I will be saving for next years release.
  22. mdomask

    mdomask Savant (370) Illinois May 27, 2012

    I had a 2010 at a tasting back in February and it was... not good, imo. Others at the tasting group disagreed. I thought it tasted dirty and musty, with the spices very muted. We compared it to 4-month old Abraxas (non-BA).

    We had fresh Hunaphu at our March tasting, and that was much better.