How Hill Farmstead beers have aged?

they were different - the 2013 was carbonated and the 2012 was pretty flat - still a very good beer, but not much carbonation.

 

Any word on earlier vintages of the HF maple syrup? Curious how these have held up before I douse my pancakes.

 

Disagree.... strongly. It changes character, a lot, but vintage Arthur/Anna I've had has been wonderful. Granted, all within a couple of years from bottling.

 

I've only had Arthur fresh and 1 year, but I also thought that a little age did great things for it.

 

I'd tend to agree with your thoughts about Everett. I've only had Everett fresh though. He tweeted yesterday with a pic that Batch 1 (3yr) Everett still tastes great which is pretty cool to me. I have multiples so I figure what the hell, I am going to try it too.

 

I got a bottle of Fancy and was chatting with the cash register guy (the one that is usually directly ahead of the bottle only line).. trying to get some details about the syrup.. He told me he had one open for at least a month and it was still great. I was interested in what barrels it was in, and I believe he told me Heaven Hill..
He also said he wouldn't recommend saving a opened one for years.. After he said that he told me a neat trick.
Told me if mold begins to grow, the pour the syrup on a frying pan, heat and then scrap mold off, then pour right back into bottle.. I was like get the f**k out.. I never heard of that before..

Anyway have a few bottles of Everett as well, and will see how it does over the next months
Also have a few bottles of E and have had it, I think it needs some time to develop..
Thought BGE is pretty hot and could also use some time.. just IMO

 

The saisons get tart rather quickly. I find the 4-6 month range to be best for the likes of Anna, Vera Mae, and Brother Soigne. Too much longer and the tartness kind of takes over - which isn't a bad thing, except it drowns out the other flavors in the beer. Perhaps waiting a couple of years gives the bugs a chance to develop a more complex flavor profile, but by then you're drinking a different beer than what was intended. The 4-6 month window provides the nicest balance for my palate - the beer has developed a tart edge, but it's in nice harmony with the rest of the beer.

 

Just had a 2013 BOT a couple nights ago and it was beyond bad, unfortunately . The coffee was pretty much gone and the honey was really off putting, to the point where it tasted infected with a lactaid/sour milk quality. Weird because i have found most reviews of late to be pretty good.

 

I opened a 2013 bottle of Genealogy of Morals on Friday. It was incredible

 

People age HF? Wowsers.

 

BOT is the only HF beer i have any real experience with as far as being able to compare vintages and aging my own bottles. i drank a 2012 with about a year on it and thought it was amazing. i drank four 2013s: two in march of 2014, and two in late 2014 (nov. and dec.). i can speak with certainty, within my own personal preference, that this beer is at it's best with about a year of age on it.

 

Yeah, had about a month ago and wow.


Also, this thread was on page 2 http://www.beeradvocate.com/community/threads/aging-hf-saisons.253820/

 

Someone popped open the cabernet/bourbon Fear and Trembling a few weeks ago (http://www.beeradvocate.com/beer/profile/22511/62550/) and it was absolutely amazing.

 

Anyone open a 2014 E. Recently? Was thinking about opening my in the near future

 

Had a bottle yesterday with Easter dinner and it tasted delicious.

 

Per Shaun Hill, the beer is bottled when its at its peak.

"If you go home and put one of our beers in your cellar for two years and then you open it and say it tasted sour or bad, I’m going to say, Yeah, no kidding!"

http://www.bostonmagazine.com/restaurants/blog/2015/04/02/wit-wisdom-shaun-hill-farmstead/

 

Let's not make assumptions, and use parts of quotes to make a point. Apparently if you read the article he even says you never know when the peak is.

“How long does a brewer remain responsible for their product once it leaves here? If you go home and put one of our beers in your cellar for two years and then you open it and say it tasted sour or bad, I’m going to say, ‘Yeah, no kidding!’ But along those same lines, I just opened a 1976 Dom Perignon a week ago and the cork had fallen apart and the wine was oxidized. You think I called Dom Perignon and told them that their 38-year-old bottle of Champagne was no good? When I was at Dom Perignon in April, I went to dinner with the chef de cave [Richard Geoffroy] and we also did a sampling of champagne. Three out of the 20 bottles that we opened were corked. Granted, some of these were going back to 1969, but I asked him, ‘What are the odds of that happening?’ and he said ‘Actually, quite slim. Usually, it’s not that high, but it happens.’”

“If you taste a barrel and you don’t taste it again for six months, you might have missed its peak. And you can never know where that peak is. Usually it’s just like, ‘This is so good, we have to package it now.’ It could get better, but it could get worse.

 

Figured I'd drop in and say that I've been noticing my bottles of 2014 Anna are starting to gush much more frequently than when they were fresh, definitely more tart (in a good way) but I don't see them getting any better, I'll probably drink through my stash before summer starts and hope to reload my cellar with a case or two again this year.

 

Anyone open an MC1 of late?