Backwoods bastard, good to cellar?

The heat from the Bourbon fades a bit, but it's still good. If you find it too "hot" (as far as the alcoholic bite) then give it some age. There should be a ton of into on BA asking the same thing. Use the search bar, that should return some great topics on those who have aged it. I found it better fresh, but I personally like the heat from the Bourbon.

Good luck

 

I love Backwoods Bastard and find it improves with about 6 months on it. Still good fresh though.

 

Just drank a 9/27/13 tonight. Really good but not as good as this years.

 

I'd agree with what's been said... 6 months to a year or so tops, but I find it best fresh. In my opinion Bourbon barrel aged beers become dull after aging, and can develop an edge that I perceive as alcohol (from residual Bourbon, or not) that sticks out.

 

I agree with 6 months. I did a side by side of 18 months old and six months, and fresher was a clear winner.

 

I purchased a 4-pack of it in 2012 and at the time I didn't have much experience with bourbon barrel aged beers so I drank one and upon finding it WAY to boozy for my liking I proceeded to give the other 3 away. Fast forward to October of 2014 and a bar had a keg of 2012 on tap. I decided to try it again and it was incredibly smooth.

With that said, obviously the bourbon flavor was nowhere near as pronounced as fresh and as my palate has changed I have yet to try another fresh bottle again.

Just my personal experience with it.

 

I'd say fresh but understand why people say 6 months. no more than a year imo

 

I always feel like the vanilla fades the quickest on that one. I try to drink fresh but have enjoyed it just as much with a good 6 months on it.

 

Only drank the tap version. It's a very balanced beer IMO and doesn't need any cellaring. The only Bastard that needs aging is Stone's Double Bastard lol.

 

A local bar is advertising the tapping soon of a 2010 Dirty Bastard keg. I can't imagine this to be anything but a shell, but it's an experience worth trying I guess.

Backwoods is super hot fresh, but that's part of it's allure. Tamed down and faded and it's not the same beer. Still very tasty but nothing like it should be.

 

Yep. Sitting on 3 bottles (2 one year, 1 two year). Now that I have also confirmed via side-by-side that fresher (6 months like you mention) is likely best, I think I'll make a nice thick reduction for pork out of a bottle. Thinking maybe a jerk direction.

 

Can't really add to this but I was able to grab some this year. It has become one of my favorite beers. I grabbed a couple four packs that I am going to (well, attempt to) stretch out until next years release. I am interested to see how this changes over time, I am a bourbon fan and love the heat on this right now. I hope the bourbon fade isn't too noticeable.

 

FWIW, Founders will have '12 Backwoods on tap next Friday. So the source has kept some sitting around for a while.

 

Wishin' I was in Michigan. I'll bet kegs hang on much better than capped bottles. Much less chance for oxidation?

 

Try the 2010 keg. A local place had it on tap a couple months ago, and it was so smooth and incredible. The heat had dropped off, but it was very well rounded, one of the best beers I've had. Of course I like BB better than KBS (shh don't tell anyone)

 

I've had one with about 18 months on it. It is still very good. After a year it just gets very smooth and loses some of the more aggressive bourbon flavors. To me, it kind of morphs into an old ale.

 

I couldn't agree more. I drank a 2010 Backwoods and at 4 years old it tasted fantastic. The beer becomes softer and almost fruity. It's worth aging for several years if you can hold off drinking it for that long.

 

its best between fresh and 6 months, then it fades