Aged Alaskan Smoked Porter

Discussion in 'Cellaring / Aging Beer' started by TokyoCO, Nov 9, 2013.

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  1. TokyoCO

    TokyoCO Initiate (0) Jan 7, 2013 Colorado

    I was quite surprised yesterday when all of the Alaskan Smoked Porter bottles at my local shop were 2008s. The store clerk had no idea why they were so old but I had heard they were good aged so I decided to pick one up anyways. It ended up being delicious, much less smoke and a lot sweeter and more chocolate. Has anyone else seen such old bottles for sale and how have they tasted?
    Bitterbill likes this.
  2. Ri0

    Ri0 Poo-Bah (3,070) Jul 1, 2012 Wisconsin

    A local place pulled out 11's and 12's, but not any 5 year aged botles!
  3. Bitterbill

    Bitterbill Poo-Bah (8,354) Sep 14, 2002 Wyoming

    08s are the oldest I still see on shelves and it is a morphing brew so if you buy more, don't be surprised if the smoke comes back.
  4. bozodogbreath

    bozodogbreath Disciple (377) Oct 19, 2006 Indiana

    I opened a 2011 last weekend at a tasting and it was really nice.
  5. CurtisMcArthur

    CurtisMcArthur Initiate (0) Dec 31, 2009 Tennessee

    Alaskan poured bottles of 2000 at GABF last year. Amazing how well this brew holds up. Smoke really does act as a natural preservative
  6. TokyoCO

    TokyoCO Initiate (0) Jan 7, 2013 Colorado

    Thanks for the replies! Wow 2000, thats amazing!
  7. allouez86

    allouez86 Aspirant (216) Jan 24, 2009 Wisconsin

    Had a handful of '02 in the last year. All were good to very good.
  8. patm1986

    patm1986 Initiate (0) Aug 11, 2010 New Jersey

    excellent. opened a 1996 several months ago. that and alaskan barleywine are amazing cellar experiments
  9. argyle324

    argyle324 Initiate (0) Aug 27, 2013 Colorado made a mistake earlier this year and sent me two 2012 bottles when I actually bought two 2011 bottles. They let me keep the 2012s and sent me two additional 2011s. I gained a year on my vertical pack and was able to try the 2011 and 2012 side-by-side. It really is a great beer.
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