I know this becomes redundant as does most things in this forum... Until we decide to talk barcode placement, let me re-hash. I snagged my yearly KBS allotment and am curious on 'cellaring' opinions. 1: Is it true that 'aging a barrel age beer' is totally pointless? Someone told me "once it's been in the barrel, that aging will have little to no effect." 2: What's a good time frame to age imperial stouts? 3: Will you choose to age your KBS (or whatever whale) or just enjoy it fresh? 4: Does aging also bring out bring out imperfections? Just curious what every one was doing since all the KBS hype is popping off... Cheers!
1. Whomever said that is totally wrong, aging can tone down many attributes to the beer, heat, barrel presence, roastiness, smokiness, etc. 2. Depends how you like them, remember that aging is just oxidizing the beer, so it depends what levels of oxidation you like, personally, I like it more than others. It's always worthwhile to experiment and understand your palette. 3. I enjoy mine fresh, personal preference. 4. No, imperfections can be noticed at any stage of a beer and will ultimately be determined by what you look for and enjoy in a beer. Also, there is a cellaring forum, this topic should be moved there.
1) False. It can make a massive difference. 2) Depends entirely from beer to beer. 3) Fresh without a doubt. While it is still a fantastic beer down the line, the coffee fades drastically. Its not BAD, but certainly different. 4) It could. It could also hide them. Only way to find out is to cellar beers and compare your tasting notes fresh with those when its aged.
I have Bourbon County going back to 09, and Abyss to '10. They both are amazeballs with some time. KBS has a fairly long shelf life. I don't think it changes much within a year, but does not really "age" well IMO. While people say that the coffee profile just fades, I find that KBS just becomes muddled with more time. Like old coffee grounds mixed with cardboard/oxidation and the rest of the base beer. Though, with the exception of only a handful of beers off the top of my head (Bourbon County, Abyss, JW Lees) most beers I enjoy fresh as I can get them.
A guy at a place by me said a customer came in and told him about a recent vertical tasting. Said: 2010 had gone too far and had faded in flavor 2011 was perfect 2012 was damn good too 2013 and 2014 was a bit hot So this customer, by proxy, suggested a 2-3 year aging, which was interesting to hear. I'm probably going to try the same. At the same time I can't imagine trusting my palate from year to year, ya know?
I had a 2010 KBS recently and it fell off bad. The Coffee does not hold up well. Some beers age well, while others do not. Do yourself a favor and enjoy this one fresh.
I have been told that KBS hits prime at 6mos. Anyone else hear this? Probably just a popular opinion.
I spoke with a guy who works in the cellar department at Founders during the KBS release party. He did not recommend aging KBS. His view was that the coffee flavor diminished over time. He also said that they basically went through the process of aging it for you so just enjoy it now. I aged a couple of bottles from last year and noticed the flavors did fade. The bottles I picked up this year are being stored in my basement but I will probably go through them before summers end. So I would give it a 6 month window.
I had 2013 and 2014 side by side at the KBS release party. I preferred 2013. My buddy preferred 2014. Our finds: 2013: less boozy, more chocolate than coffee (though still present). 2014: boozier, more coffee than chocolate, slightly more bitterness (roasty?). I'm not sure I'd notice all that much of a difference if I hadn't had them side-by-side. i.e. both were delicious and definitely in the same ballpark.
I've noticed a little difference in the 2012 bottles I kept refrigerated and the ones I did not. Had one of each recently and the refrigerated bottle definetly seemed a little better. Anybody else ever try it?
