So, I have often ran into situations where I am drinking quite a few beers and I waste a quality bomber. The latest example of this was barrel aged yeti. This beer was phenomenal, with massive chocolate notes to go along with the oak, bourbon and vanilla flavor from the barrel aging. I drank about 75% of the bottle and couldn't finish the rest. Here I am a week later looking at the remnants as I wait for a big snow storm. What to do? Surely I couldn't waste a quarter of an almost $30 bomber. I usually throw the remainder of a beer out in this situation. I love a massive stout with low carbonation, but I am reminded of the difference between a beer with low carbonation and a flat beer all too often. Then I thought to myself, why not combine this flat big beer with a fresh and nicely carbonated beer. I ended up mixing barrel aged yeti with highland's thunderstruck coffee porter. I mixed the almost 6% highland beer about half and half with the over 12% Yeti. I suppose my new beer was about 9% abv and bourbon aged to boot. It was very, very solid, like barrel aged yeti light, with a coffee influence. Do you guys do this with old beers? I have been drinking craft for about 12 years now and have never done it, but I doubt I waste leftover bomber again.
That's never crossed my mind, but I'll have to try it. I feel like it might work better for heavy, malty beers like stouts more so than fizzier, lighter beers.
I'll say, I generally will not opt for a bomber at 12% unless I have time and space to make that work during a single sitting.
Not sure about the title of this thread. Figuring out a way to avoid throwing out a week old, flat, oxidized beer isn't the same as saving it. Saving it would have required re-capping and drinking as soon as possible the next day. In that case (a day later), I could see using it to experiment mixing with a run-o-the-mill stout (or just drinking it).
Well, this is a rather unique situation that hasn't come up for me, but I think he came up with a clever solution and it worked out well. It's always better to try a blending experiment than to dump something out. Well, more fun at least.
Generally, I try to plan ahead to ensure I have the time, stomach space and mental fortitude to finish a bomber. That being said, I have been known to hand a taster over to my wife when I just can't do any more damage - for a second opinion of course! However, I like this idea. I generally keep a pretty good selection of malty beers around, I'll have to try this next time (maybe tomorrow during DC''s Snowmaggeddon 2.0???)
Never have, but this thread does give me a new option. I always try not to open what I can't finish. When it does happen, I use a wine corker.
This. Suck the air out and try again later. Or man up dog and finish that shit! Although I'm sure many people on here have made amazing tasting creations by combining beers (my personal favorite is creating hoppy stouts)
Wine stoppers work great for saving beer for the next day or two. I have a couple of those so I don't have this issue…and I rarely open a beer without the intent to finish it.
I probably should've mentioned I only drink once a week. Wine stoppers don't keep the beer carbonated over a weeks time.
