Aging Westbrook's Mexican Cake Imperial Stout...

Because the unique components of the beer (i.e., vanilla, chocolate, cinammon, peppers) will fade over time and the brewer intends for these additions to be a prominent aspect of the drinking experience.

 

I had this beer a month or so ago (it had been kegged last year and was tapped after cellaring for that extended period) at a special event in my area. Many of the flavor components did fade compared to the fresh batch - it was a shell of its former self. I wouldn't advise cellaring this beer more than 6 months - it loses a lot of the pepper and vanilla.

 

IMO, Westbrook's advise is solid. I have never had aged Cake, but fresh it is simply amazing and I cannot think of a single component that I would change or that would improve with age. DRINK IT UP!

 

I can attest to the fact that fresher is better. I had one aged about a year and didn't care for it nearly as much as the one that was fresh. There was something sharper about the pepper and the other stout components faded more than I cared for. Lesson learned.

 

The pepper is really sharp right now and the aroma is amazing. Drink up!

 

Well I guess it's time to open some up. Was planning on one at least but now might have to finish them up sooner.

 

When does MC get released or do they make it year round?

 

Having been able to indulge in a couple of Prarie Bombs and currently right now as I'm typing a WMC bomber bottled in May would suggest only 'cellaring' if 1) you didn't appreciate the pepper & wanted to get to the base or 2) for the purposes of exploration and science wanted to do a side-side comparison.

Otherwise, drink now.

The sort of ingredients that make these special also make these fleeting. Cheers

 

When I had this beer aged, I could not even remotely detect any pepper, heat or spice. It was sad.