120 Minute Fresh vs Aged

My notes from drinking 3 year old aged at the DFH brewpub, side by side with fresh. However this was back in 2011, can't say if recent batches are different:

look: 3.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4

fresh 2011 version and 2008 vintage drank side by side at the brewpub in Rehoboth. scores are for the fresh batch.

2011: golden orange in color. huge aroma of pine, citrus, with just slight alcohol. taste is obviously dominated by hops, but it's surprisingly not overpowering. there is some sweetness to balance it out.
2008 :is much darker, more of an amber color. the aroma is maltier and boozier. taste is sweeter, the hops have faded a bit but still provide a lingering aftertaste. some brown sugar notes have moved in.

 

It becomes a barleywine. The hops drop off and you're left with an extremely malty and boozy barleywine.

 

I've had fresh a few times and 3 year old once. I can't say I was the biggest fan of either, but the 3 year old bottle was way better than fresh. Especially after warming and opening up a bit, it has a nice depth instead of just being boozy syrup. But it definitely comes to resemble a barleywine.

 

I had it fresh on tap this year. It was my first time ever having it. I thoroughly enjoyed it but it reminded me of a barleywine with a good amount/balance of hops. I would be weary of aging this too long where the hops fade away because I don't think it would be too enjoyable. After all the beer was meant to have a big hop profile. But if you decide to age let us know down the line how it holds up and maybe I'll start a vertical

 

I have a vert right now that I'm waiting for a special occasion to enjoy. I have 11-14 and a 15 on the way. I had a 2012 last spring when we visited Sanibel. It smells boozy, but when you take a sip the alcohol is really subdued. It was the favorite beer of the one's we tasted while there and the list included KBS, a couple of loons, and a few others. I am becoming anxious to do this vert. There is a bunch of snow coming sunday so I'm thinking it might happen then...

 

I love it fresh on tap but when aged 5 years it tastes like a dessert wine. I really like it aged.

 

I might be crazy, but I had a bottle that sat for a year and it almost tasted like apple cider. Only recommendation I can make is to pick up a few every year and get a vertical going to compare fresh to aged side by side.

 

FWIW, I had a 6 year old bottle over Christmas and absolutely loved it. It is 100% a barleywine at that point. I've never had it fresh though.

 

I've had a quite a few fresh and with age over the years. As a few stated above with time the hops drop off and it does resemble more of a barleywine. That being said I find the alcohol burn very unpleasant fresh and I personally feel that it melds and mellows after some aging. However, I haven't tried the most recent batch though I've heard it's much sweeter than prior years.

 

I aged one 2 years and thought it was fantastic. Can't say the same the times I've had it fresh.

 

This is by no means scientific and definitely subject to my memory being accurate.

Fresh = boozy and hoppy. Aggressive and a slow drinker because of it.

2.5 years (2012 drank last weekend) = smooth and very little heat. Hops are there but not aggressive. Alcohol is very disguised.

 

I know it's arguing semantics - but whether or not DFH labels it as such - fresh or aged this beer is closest in style to an American Barleywine. A very strong, hoppy (when fresh) beer.

I think a better description would be that as the hops fade, you're just going to be getting some more of the complex malt flavors. But it won't be as sweet as a malt forward English Barleywine like JW Lees.

 

Absolutely best fresh. No doubt in my mind. The whole cellaring beer thing is completely out of control.

 

I have a bottle from 2011 and have been weighing when to pop it. What's the longest anyone has ever aged this? How long does it hold up?

 

My belief in aging this one is the high abv allows it to transform to less of an IPA and into more of a Barleywine Just something different from where it started and intended

 

Agreed cellaring is out of control ("cellared 6 months how has it changed/how long does this 7.2% ESB age for?") however I think I prefer 120 with a couple years on it. I've only had a 5 year old bottle at the oldest, but I think this beer can make it to a decade. I do like it fresh, but more so once the hope have dropped off.

 

2 years is spot on for me with 120min. Definitely worth the wait