May 2015 Cellar Reviews

Anchorage Whiteout Wit Batch #1 (May 2011)

Tons of vanilla and oak in the nose, with a whiff of citrus and moderate brett funk. Taste is similar to the aroma, with low/moderate carbonation giving it a fairly full mouthfeel for the style. It has been a while since Ive had a fresh version of this beer, but I didnt find it too dissimilar from my memory of it, aside from the oak being more prominent from the witbier components having fallen out a bit and the acidity having diminished. The lowered carbonation brought that out more as well.

 

Firestone XVI

Big bourbon, vanilla and caramel nose with milk chocolate. Tastes of chocolate, molasses, burnt sugar, with some oak and a bit of dark fruit. No alcohol heat but the body is a bit thin. Seems to have lost some of the mouthfeel that it had when I last opened a bottle in December. I've got one bottle left that I'll probably sit on a bit longer just to see, but I'd definitely suggest drinking this now if you've got it.

 

Had a 2013 Sucaba last night. My first Sucaba since having the 2012 batch fresh.

Still a great pour with good carbonation in a murky red-brown pour. Good lacing. Smell and taste are a great blend of the barrel, vanilla, bourbon, and the base beer. What small to moderate hoppy bitterness this had fresh is mellowed into the malts and other flavors and drinks very smoothly.

 

2012 DFH Immort Ale

Poured vigorously yet not enough so to create much more than a disinterested head, bu tit was at least dense and creamy in its nonchalance. Very much the winner of "translucent beverage of the day" so far as this is very deep reddish brown through the middle with a bit of orange coming through with the light in the bottom of the glass. Nose full of plums, merlot and still a little hot after all these years. Tastes a bit sour at first which levels off with the same vinous qualities expressed in the nose along with a little tobacco taste. Finishes with a mealy sweetness and tobacco in the aftertaste. Ehh, don't age this thing, or at least don't age it for three years....

 

I treated myself to a side-by-side of Orval, one bottled Dec. 8, 2010, and one bottled Jan. 15, 2014. I had a fresher one to hand but it was decided that two was enough, plus I've organized fresh-vs-a-year verticals a couple times before, and had a fresh one recently.

The 2010 created a monster head that would'd had the Ghostbusters crossing their streams. That led to a sadly sedimented pour that gave a milky, brassy colored beer. The 2014 was actually a bit less frothy than normal, leaving a lively bubbling, copper liquid under a thin head -- and on both beers it was a similar hue of old ivory.

The 2010 has noticeable more fruit in the nose than a fresh one, with apricot, cherry, cherry blossom, a bit of coriander, a bit of sawdust, a bit of cinnamon toast, some funk. The 2014, in comparison, seemed more vinous, like a tawny port, with caramel and perhaps a bit of that apricot as well as the same Brett character. I'd expected more the reverse.

The 2010 flavor was a bit flat by Orval standards. There hop backbone was quite muted, revealing lots more cereal, yellow fruits, a lick of cleansing coriander. A good deal of funk in there, too. The 2014 gave me more malt than expected vs. a fresh one -- was that the 2010 seeping through despite a palate cleanser? -- but was more rounded and complex, with that bitterness you'd expect plus, spice notes amid more present yellow fruit. For mouthful, the pour probably had a lot to say about the 2014 feeling more alive, but the 2010 was still a decent mouthful.

So, the 2014 was the winner, and not to be sat on for years more, but then, I don't regret stockpiling the 2010 in the more innocent times when Orval supply was bountiful. It was still interesting and we won't be drain-pouring the last couple bottles of that case.

 

Crooked Stave Hop Savant; batch 344. Purchased at the brewery in 2013.

Predictably the hops lost their presence; not that this is a hoppy beer when fresh. The brett presence seemed enhanced and created a floral richness on the front most reminiscent of Oval, but then finished acidic and crisp. As vibrant and fresh tasting as it has ever been. It induced praise from other tasters too. Best on its own without heavy food; but a pairing with cheese and nuts could produce positive results. My preference would be as an apertif and I'll be doing just that with my last bottle from this batch later this summer.

 

A buddy cracked open a 2006 Bell's Expedition stout, had to use the batch number locator on there website to figure out when it was bottled.

Expected straight oxidation, got very little, always kind of a crap shoot with these things. Smell was mostly molasses with a little fruitiness. Not a super hoppy beer fresh, and unsurprisingly none showed up in the taste. What I did pick up was mostly cherry with just a hint of dark chocolate, not boozy at all. Pretty thin, definitely preferred it closer to 4 years than 9 but if one got lost in the back of the cellar (he must have picked up a couple weeks after he turned 21) don't throw it out.

 

2012 Parabola Batch 3

I discovered after a blind vertical two years ago that, contrary to my scattered opinion, that I prefer Parabola fresh by a large measure. But by then I had a few in the cellar, so just figured I'd let them ride. And now the bug has struck.

Still a very good beer, but without the bright barrel & rash malts that make a fresh bottle so world class. All those beautiful rough edges have been sanded off by Time & the result is a supremely smooth beer that is still better than 85% of the barrel aged stouts on the market.

 

2011 Central Waters Y2K.

Purchased locally in 2011 and stored in my cellar since purchase.

Really amazing nose. Rich rich caramel.

Beer is still running hot though. I plan to let my other bottles age at least 2 more years and possibly 3 or 4.

 

Pulled an Uncle Jacobs out -- "pulled out" used loosely here because it was from this year and we had impromptu guests -- and it definitely needed more time to rest. This, of course, won't be news to anyone here. Super hot and boozy on the back end. Tough to finish, even though we split it.

On the other hand, last year's Our Finest Regards barleywine from Pretty Things, which was fantastic fresh, is aging quite nicely. We pulled one of them out and enjoyed by the fire. A little smoother caramel finish, hides the strength (11%) well. Looking forward to letting the last one sit to enjoy alongside their 2015 version.

 

^ anything will seem smooth after a fresh Uncle Jacob's haha. Cheers

 

Firestone Walker 16 - improved a lot. Was never that big of a fan of it both fresh and with a year on it. This has me as a believer that FW can age well.

Parabola 2012 - has aged well, though would say fresh 2014 is better. Very, very bitter for an imperial stout which is a nice change. A lot of dark bitter chocolate and char. Great beer, probably can keep going.

Brandy Barrel Old Numbskull - has improved a lot. I had one a year ago fresh and was disappointed. Thought it was thin and lacked depth. With a year on it the caramel has increased, brandy integrating, more depth. Have 2 more bottles, will wait at least another year to open one, probably 1.5 years as they are cellaring in a 49 degree fridge.

Tawny Port Sucre - first time having one, didn't have it fresh. Incredible. Personally I think the Bruery anny's are best in brandy barrels, this works about as well. A lot of port, vibrant red fruits both dark and light, tannic, some of the softer barrel tones and still a lot of caramel. Cannot wait to open the Madeira and Portuguese Brandy

King Henry - This particular bottle has held up incredibly, guy who brought it in said it has been in a fridge for 4 years. Very similar to reg BCBW but more intricate flavors, more barrel depth. Would not say it has pappy aroma, at this point general bourbon.

2014 Straight Jacket - just incredible, Chicago's best kept secret. Revolution knocked this batch out of hte park. All previous ones have been American style and dominated by faded hops and harsh whiskey. This is straight toasted campfire marshmallows, toffee and caramel. Want to do it blind against Sucaba, this may be better.

 

2012 Central Waters Bourbon Barrel Stout

Is it possible for a beer to get thicker with the passage of time? Because this feels thicker than the fresh, "thin" version that I'm so fond of. Big body & the bourbon is still present, though firing more on the vanilla cylinders than the neat ones, with more of a vague heat. Nice roasty edge. I definitely enjoy this more than this year's fresh.

 

Westmalle Tripel '10
Both pulled from personal cellar. Tasted in tandem with a '14. The '10s nose is of golden raisin and cream. Mouthfeel is heavier than the '14 with flavors of ripe apricot, caramel and light orange. Other differences between the '14 include less alcoholic heat in the '10 and no presence of bright banana notes on the nose or flavor. A worthwhile beer to age. 91/100 on cellartracker scale.

 

Malheur 4 '11
Hopcat, Grand Rapids- vintage not noted on the menu.

Nose of simple syrup and slight citrus rind. Flavor of creamed orange rind and lightly sweet candy corn. The medium bodied mouth-feel at the front quickly gives-way to an acidic finish that generates a refreshing/quenching quality that is very pleasant. More please. 4.74/5 on BA scale.

 

Thats crazy that they had a vintage malheur 4. I dont think it has ever been imported to the US. Definitely wasnt being imported in 2011.

 

You make a good point actually. I wasnt sure of the dating and I should have mentioned that above before claiming it was an '11. The dating was 04-11-05. I assumed that meant brewed in '11, but I was probably wrong.

 

I think it was probably bottled in Nov. 05 then. That is pretty impressive. I don't think I've ever had a Belgian blonde with that much age on it.

 

This 2009 Mirror Mirror started out a tad bit tart but really opened up as it warmed. As long as you have it properly cellared it has some time but I would say it's peaking. I had a 2005 in 2013 that drank amazing.