Aged Stickee Monkee

Probably not going to be of much help to you, considering it sounds like you store your bottles properly, but my brother and I have had a couple of conversations over the past month about how his 2017-18 FW BA bottles (including a Stickee Monkee) have unfortunately been drain pours as of late. He did admit today that during the summer(s) he kept his windows open many days, with the room temp climbing to 80F (he keeps his bottles in a nice, glass-doored cabinet in his kitchen). So the temp fluctuations may have been key in this case, as he said most of the bottles were 'flat'-tasting and also flat in carbonation. He still has a few more bottles to go through, but the trend is suggesting they'll be dumpers too... For me, personally, I wouldn't age the FW BA bottles too long. They've already been aged in barrels. Ravage them while they're 'fresh'.

 

Btw I was bartending at the end of 2014 and was gifted a bomber (or 22 oz'er?) bottle of Stickee Monkee by a sales rep. That was my first time having it and it shook my bones. Gonna reiterate my suggestion that you don't age them too too long. 2-3 year vertical might be interesting, might not with them. Drink NOW!

 

Some people advocate for really long cellaring, but it has to be done right. Out of light, cool temperatures without fluctuations. The oldest Stickee Monkee I've had was from 2017 and it was great. Had a second bottle recently and chocolate notes came through which I didn't get the first time.

Personally I'm more of a fresh beer guy myself, unless it's too boozy and hot or aggressive wood notes from a barrel aging. But you have to be careful. Aging for long periods, in improper settings, will just turn your brew into what I like to call "malt soup".

The event horizon, from my observation, has been around 4 years for a brew that is around 10-14% ABV. Big boys like 17% still will taste great, but it's on the rarer scenario. Something like Melange 3 by the Bruery will hold up longer. But I've also recently had a Tweak that was sitting on a shelf for 4 years and while it was tasty, you can tell it's a ghost of it's former self.

Hops, even in stouts and belgians and barleywines, bring a nice little zip of flavor enhancement. Kinda like a pinch of salt on food. And when they're missing, it feels flat. All about preference though. Some people love the pure maltiness, which is absolutely fine.