September 2018 Cellar Reviews

2016 Alesmith Speedway Stout - Vietnamese Coffee
Wasn't sure whether to sit on this or not. Didn't want to miss out on the coffee flavor. Poured into a couple of goblets. Some sediment poured down the drain. Nice rich dark color with light brown head. Coffee flavor still present. Very nice sipper at 12%. Booze is well hidden. Flavor hits all the nice notes of a barrel aged stout. Would definitely seek out again

 

It's really a shame they stopped this and Double Bastard. Those were prime aging candidates. My hope is they'll bring them back in 6 packs like they sort of did with IRS.

 

Was sad to see this one go too. Was even sadder when Brooklyn Monster Ale was d/c’d. Wish I still had bottles of old guardian left after reading your review

 

This is one of my favorite beers. I've had it up to 4 years, but am not sure if longer is better on this, or how long to go. Was the five year better than fresher versions for you?

 

2016 Lagunitas High West-ified

Pours a very dark brown with a tan colored head that dissipates and leaves good lacing. Aromas of caramel, oak, winter spice, gingerbread. Taste follows the nose, with the addition of some black strap molasses and a tiny hint of pleasant oxidation, kind of reminiscent of Raisin Bran in the background. Mouthfeel is smooth and creamy, with a fleeting reminder of warmth on the finish from the abv.

Still drinking very nicely. I enjoyed it a bit better when fresher, as the wonderful barrel character was more present and it has never come off as “hot.” I’ll probably finish most of what I have left by New Years, and maybe save one bottle for Winter 2019. You know, for science.

BTW, if you want a good brunch beer cocktail, I like to mix some BBA or oatmeal stout with cold brew coffee, cream and sugar, a shot of bourbon and some cinnamon.

 

What are your ratios on said cocktail? You know, for science.

 

I’d generally say equal parts cold brew and stout. I started with the recipe below, and tweak it a little bit depending what ingredients I have on hand.

https://www.bonappetit.com/recipe/dublin-iced-coffee

 

'Saturdays in the Cellar' why not. Breaking out a Big Bad Baptist from 2014 (Release #34. SLC #1996. IBIS printed below that. Not sure what they all mean, but, you know, for science and posterity). I haven't had this fresh since probably around that same time, but according to my written review here, my impression was dominated by coffee, with elements of bourbon and ash also mentioned by name. I expect that the coffee will not be the dominant note any longer.

Pours oil black with a couple of soapy individual bubbles.. like a cup of coffee. Don't get nearly the coffee on the nose that I did fresh as it's more wood and ash at this point.
Sipping at it the ash is still there, and there's still some acrid coffee to be found but not nearly as domineering as fresh, as expected. A fudgy chocolate takes over in middle third. Smoothe and too easy to drink.
This is delicious.
I do wonder if it would be even better with slightly less age, but I don't regret letting it sit for four years by any means.



It's not unpossible that this may find its way into a sampling of superetc's dublin coffee recipe listed above...

 

BCBBW - Sept. 17, 2013

My last of the four pack.

Muddy brown body with red hues and tons of floaties. Barely any head which dissipates almost immediately after pouring. Scant lacing.

Aroma of tootsie roll, molasses, caramelized sugar, and raspberry perserves. Oxidation is minimal.

Starts a bit sweet. Red fruit perserves, brown sugar. Tootsie roll and caramels in the middle. Finish is burnt sugar and chocolate. Some Sherry underlying.

Minimal carbonation and very little heat.

 

I recently had an older Vietnamese speedway (1-1.5yrs) I was pleasantly surprised how well the coffee held up.

 

2013 Victory Old Horizontal Barleywine
Best by Nov 22 2018 stamped on label — not the easiest to read
Murky amber with minimal head
Aroma has a bit of burnt caramel, alcohol heat, toffee, rum raisin, and dates and more oxidation character than I remember
Flavor is a little thin and washed out in the malt dept with a little bit of astringency and mineral notes in the early palate and finish with sticky toffee and burnt caramel and light chocolate and tobacco notes in the finish as well. Medium bitterness.
Feel is also a little thin with low carbonation.
Not as good as other bottles of similar age I have had, seems like might have a bug or something given the thinness (although not very carbonated so may be wrong) and bland caramel notes compared to other previous bottles.

 

2014(?) Anderson Valley Salted Caramel Bourbon Barrel Aged Porter

3.94/5 rDev +4.8%
look: 4.5 | smell: 3.5 | taste: 4 | feel: 4.25 | overall: 4

I was given this by someone who moved across country and had to clear out her beer stocks. She's always been extremely generous and I've tried to reciprocate but, not that she cares, I'm in her debt. I don't know how old this is because I can't find any date on it; she texted me that she thinks it's 4-6 years old but that might be before it was available so if I screwed up the estimated date I was flying blind. Anyway it's a hot and humid night and I was looking for something somewhat refreshing and since this is 6% decided to crack this baby open.

Poured into a DFH tulip it had a nice light tan head over a dark mahogany body. The smell was understated with the barrel tones coming through. The taste has more porter oomph to it underneath the barrel taste along with some understated bourbon, caramel and vanilla, particularly when it warms up. Perhaps the aging has muted the sweetness that I was expecting because this is in no way overly sweet. With no overwhelming alcohol burn this was the choice on a hot evening I was hoping it would be. The mouthfeel compliments everything else.

 

2012 Stone IRS
Really enjoyable cellared beer.
Black with minimal head.
Licorice is strong in the aroma with plenty of roast and medium and dark raisiny caramel malts too.
The licorice notes fade with warming to leave a roasty, lightly sweet medium caramel imperial stout. Hop notes are faded but bitterness is medium.
Feel is exceptional with smooth silky feel and low carbonation on a full but drinkable body.
Really stellar and sad that this is my last one. Time to replenish!

 

I'm so sad that finally, Stone is available in Wyoming and Stone Russian Imperial Stout has been retired.

 

being my wifes favorite cellar beer, ive been buying every bottle i find.

 

That sounds good to me. Do you like it?