Old Ale Appreciation Thread (2024)

British brewers were very particular about the wood used because they generally considered any flavor contribution from the wood to be undesirable (including astringency). Wood neutrality was considered essential. That's why they used Baltic or Russian memel despite its durability issues... and that's why they lined vessels if they were using something other than memel. An interesting possible difference from English ale brewing was the use of American oak for Irish porter to possibly contribute tannins. I know nothing about this though. The influence of memel on beer astringency might not be "zero" but that doesn't mean it was close to appreciable in the big picture with these beers - so the author stating this at the top of his description seems inappropriate and misleading.

 

North Coast Old Stock Ale '14
3.73/5 rDev -14.3%
look: 3.75 | smell: 3.75 | taste: 3.75 | feel: 3.5 | overall: 3.75
Pours a clear reddish brown, no head at all. Boogar factory says dark fruit, vanilla, oak and a hint of whiskey, taste buds say hell yeah and there's some toffee in there also. Smooth, creamy texture and way too easy drinking. I've always enjoyed the base beer and this one this is showing it's age, but I am enjoying it.

.....yikes, this one crept up on me.....

 

Chris, you sure seem to enjoy arguing?

This will be a case where you and I will disagree as regards tannins being present after extended oak aging.

Cheers!

 

Sorry Jack - I didn't mean it to come across that way.

 

Yesterday I enjoyed a BA version from '14, and it was a bit "dated", this is better, flavors are "brighter".

 

I have a few bottles of 2023 and will likely cellar 1 or 2. What's the aging sweet spot?

 

To be honest, I rarely keep anything more than a year or two except for a BA stout.....

 

Setting aside any stylistic disputes - feeling very fortunate to enjoy this today - full review here and in NBW #188 (4.47/5) - cheers!

 

I felt there was enough difference between bourbon and scotch to have separate threads but we saw how that went. This site seems to increasingly be about cohesiveness and as few threads as possible.

 

Cross-posted from the Cellaruary thread:

Finishing off Cellaruary with a side by side of 2004 and 2017 bottles of Thomas Hardy's Ale.

Of course there is the difference between brewers - O'Hanlon's vs. Meantime but this is a huge difference in the flavor profile due to age, and the older beer wins out here by a large margin.

The 20 year old beer is extremely dark brown, vs. the 6 year old beer is just a dark amber color. 2017 aroma is caramel, a little spiced apple, a bit of booze, some earthy hops. 2004 is super charged in intensity and complexity in comparison: raisin, fig, pipe tobacco, bitter dark chocolate, a little balsamic umami. Similarity in the tastes to the aromas respectively. The fresher has a bit of underlying hop bitterness, the older ends with a long semi-sweet finish. Neither has much carbonation, both are sticky in the mouthfeel which is fine for this style.

This is the evangelist's example for cellaring beer.

 

Wow, it just seems so weird to see some beers in cans that I've only ever previously seen in bottles. (And I haven't even seen this beer in years.)

 

Huh. That’s peculiar.

 

Is it just me or do these puns never get old?

 

The only traditional Old Ale I have had is Old Suffolk. I don't think any brewer in the USA do this type of traditional ale

 

I do not know what your personal definition is for "traditional" but Great Divide produces an Old Ale as a seasonal (available now): Hibernation Ale.



Cheers!