1997 Samichlaus - Any good?

This is one of those beers that people really enjoy aging. Perhaps someone who's had this beer with that much age on it can chime in. Even if the odds are against it being in nice shape, stranger things have happened. Don't even consider automatically tossing it. Has your grandmother not cleaned her fridge in that long?

 

"The way to a man's heart is through his stomach."

 

I'd say it's worth a shot. As long as it doesn't look or smell questionable once poured, take a sip. If the sip sucks, dump it. Shouldn't make anyone actually sick either way. Just have a palate cleanser on hand, I guess.

 

Heck you have it so try it. If it sucks drain pour it. Sure beats putting it on the shelf.

Awhile ago had a very old beer that I would never have a chance to try so we cracked it. Ended up being terrible but at the end of day I can say I tried it.

 

It should kick ass. I don't see how this beer wouldn't hold up it's a 14% beast of a beer. I mean unless you left it in the hot Arizona sun (best example I could come up with) I wouldn't see it going bad.

 

The fact that it's been in the fridge, and not a cellar, should actually work in your favor here. The colder it's been stored, the slower changes will take place. So it's not as though it's been "cellaring" for 18 years, as my guess would be that the beer is probably past its prime at that point.

But as someone else has already mentioned, there's only one way to find out. If you love it: buy more and put them in your fridge for another 20 years. If you hate it: you don't have to wonder anymore.

I'd definitely have some toothpaste or mouthwash handy, though.

 

I know that my friend has some going back at least that far with possibly some from the late 80's. Definitely, not bad, but will be interesting when we open them. Wait for 2017 and you will have a beer that is 2 decades old.

 

You will be fine drinking it. I would crack it open this weekend with some pulled pork (sandwich or on baked potato). Or have it as a desert with something sweet and non-chocolate, like a cheesecake or creme brûlée.

Here is what I would do: once the bottle is open, leave it on the counter to warm up after your first glasses, and for your pour I wouldn't fill your glass full, if in a pint glass fill halfway, same for other glasses. This will not only keep the beer from seeming like too much initially ("man this is sweet, holy crap I have to drink a whole pint of this???" vs. "this is sweet and I won't be drinking fast, I don't have much in my glass" mentality.)

Here is the key part: if it tastes good to you then drink up! If not, then pour it down the drain and open a nice semillon to drink with your cheesecake.

 

Absolutely open it. It will be incredible.

 

It is going to be awesome! Report back.

 

This beer cellared tastes like a fine cognac. Should be freaking excellent...Let us know!

 

FWIW, a few years ago I opened a 1989 bottle of Samichlaus.
It was, in a word, incredible.

 

Beer of that strength can't "spoil". There is no way it could make you sick, in fact a 1997 bottle of water would be more risky to drink. I would guess that it will taste wonderful, as that particular beer is known for getting better beyond the 10 year mark. There are beers of similar strength that can age for 50+ years and still be tasty.

 

Did you save the 1995 Grey Poupon. I here it is exquisite!

BTW, had my first Samichlaus just yesterday. A 2013. It was sweet, but still a beer I would drink again. I thought to myself how wonderful this beer might taste with some age. I look forward to finding some more for the cellar and hearing how your discovery tastes.

 

True.
I've enjoyed a couple bottles of Ballantine Burton Ale, brewed in 1946 and bottled in 1960 and '66, respectively. Granted, having had them more than 40 years after they were bottled (and 60 years after they were brewed) , they were certainly faded with regard to the very high level of hop bitterness and aroma they had (even by today's standards) but they were nonetheless luscious tasting, with remarkable malty character (but not sweet), a definite hint of wood, and (incredibly) virtually no oxidation.
I still have 5 full bottles that I will probably sell or trade this year (though I haven't ruled out drinking one more of them).

 

Would love to hear how it tasted?

 

It ages incredibly well. I had a 1996 that was absolutely astounding.