abyss... don't get it.

I just picked up a 2013 abyss and it says it's "best after 8/2014" so it seems like you should def. age it at least a year. I still have not found a big stout I like fresh more than aged (except maybe coffee stouts). A lot of times I may only be able to fine one bottle of certain beers so I always choose to age it if I don't have the option of drinking one now and one later.

 

Had one a couple weeks ago. There seem to be two different infections, one with brett that makes it awesome and funky and one that makes it taste like tart cherries (lactobacillus?). I lucked out and got a brett one.

The brett one made 09 Mirror Mirror awesome too. If you think I'm crazy, see here:

Bourbon Barrel-Aged Old Dipsea With Brett

 

The beauty of abyss in my opinion is that it blends some bourbon, some wine barrels, and some fresh oak to create a great imperial stout. I love the molasses and the licorice element, which would get overshadowed if it were 100% bourbon barrel aged. For me, too much bourbon detracts from the experience of the underlying beer. This is why I personally didn't love Parabola or Uncle Jacob's. The Abyss is a great mix of everything. That being said, I do agree the price has gotten out of hand. I also agree that this beer does get better with age. Did a vert of 2010, 2011 and 2012 last year and I ranked them in that order, but all of them were phenomenal. Haven't tried the 2013 yet, but picked up a few bottles.

 

This beer is great you have to keep in mind that this is a blended barrel aged beer along with fresh, and clocking in at close to 12% for a smooth as this is, anyways if you dont like it dont drink it that is all

 

I like how everyone is comparing the abyss to bcbs, like goose island is the end all be all of barrel aging. If you like an aggressive bourbon forward BA stout, you won't like the abyss as much as you would bcbs. Now, if you like a subtle barrel presence in your stoutthen maybe the abyss is for you. I like abyss because I get a little wood that reminds me of chicory in my coffee. Its pretty great when you can crack open a bottle, not get bitchslapped by bourbon, rum, or whatever but still pick up some subtle flavors. But then again it seems the push for overwhelming single note beers brings out more and more of these threads.

 

I have found with Abyss that 2 years minimum is needed to make it over the top great. I have had the '10 when it came out, after 1 year, and after 2 years. It def improves the most after 2 years and is sublime. I also have opened 11 and 12's at release and at 1 year and you could tell it was improved but still needed time.

I am about to do a 10-13 vertical at a Christmas party..