Drinking a 30 Year Old Beer 1986 Thomas Hardy's

So, I've had this 6oz bottle of 1986 Thomas Hardy's sitting at the back of my cellar for a long time. Was really planning to open it at age 25, as the brewery used to recommend, but got sidetracked. Now that it's 30, I'm not waiting any longer!


As you can see, it was basically flat, did not even rise to the level of petillant. Dark brown with great clarity. Aroma had a slight sour edge with lots of malt, chocolate and figs. Not much alcohol, especially considering its ~12.5ABV strength. Taste was heavy on the malt with notes of molasses, chocolate and figs. None of the sour notes in the aroma continued onto the taste buds. If I were given a sip without knowing what it was, I'd say it was port, and not a bad one. The only giveaway is a touch of hop bitterness. None of the soy sauce or brett often mentioned with this beer. Pretty sweet, a lot like if it contained unfermented Belgian candi sugar. Alcohol is there but well hidden for something like this. Some toffee as it warms to room temperature from 55F. Astonishingly clean for a beer this strong - of any age!

Pretty mind boggling to reflect on all that has happened since this stuff was bottled, and that it survived it all in great shape.

 

I had the 1990 and 1994 at a tasting ~8 years ago. The 1990 had not aged as well, but a lot depends on cellaring.