BCBCS. How is it with age on it?

I had 2014 last night, and wow, that coffee they used packs a great flavor, I'm by no means a coffee expert, but I really dug the richness and boldness of the coffee

 

I just opened a 2013 BCBCS last night and it was tasting amazing. Still lots of coffee and none of the "green pepper" taste that sometimes plagues aged coffee beers.

 

I recently opened a 2011 and the coffee definitely faded. Everything else was great but disappointed (though I kinda expected it). I'll drink this years fresh and save one for next year.

 

Depends how much you like coffee. Personally, I love it fresh because it is so nuanced, despite the booziness. If you don't mind the coffee flavor muddling a bit, I bet it is still great with some time.

 

Drink two now and two in 7 months. 7 months is prime for BCBCS for me. Tastes like a sundae, honestly.

 

Was doing some research on here and came across this thread, so I thought I'd chime in and resurrect...

Just had a 2013 (aged 1 year, 9 months) last night and a 2014 (aged 8 months) about a month ago; I'd give a slight edge to the 2014, ultimately.

The 2013 held the coffee very well and I couldn't tell any noticeable fading in the coffee whatsoever. I would say, however, that the coffee finish was slightly more astringent than the 2014; I found the 2014 to be considerably smoother.

I wouldn't shy away from any vintage though--both were outstanding.

 

In my experience, BCBCS holds its coffee much better than similar beers, namely KBS.

I had 2012 at ~6 months and it was amazing. I had 2013 basically as fresh as possible and it was delicious although a little hot, but that is my opinion of most all BCBS when under 2-3 months after release. I recently came across a 2014 in a trade and plan to drink it soon. I'm thinking that it should be at a peak of freshness and my personal taste.

 

I haven't had BCBCS prior to 2013 but I had one of those recently and found it delicious and still full of coffee but the coffee was more intergrated and didn't pop out as much as a fresh one

 

Your mileage may vary. I've had both '13 and '14 vintages, and the '14 was significantly degraded over fresh. '13 was still a coffee bomb. I don't suggest any bottle will hold up equally to others though as every single bottle has a different life cycle. Coffee in some beers just fades, while in others it turns 'vegetal', like a peppery finish.

 

Just drank a '14 and I loved how the coffee had mellowed out from when it was fresh. I thought the coffee was WAY too overpowering in '14 when fresh (I'm not a coffee drinker so that might explain it) but with a bit of age I felt like it balanced out perfectly. I think this is why I love the older bomber versions as well, some feel the coffee fading is a bad thing but for me it's perfect that way. IF anyone worries they've sat on their BCBCS for too long feel free to hit me up and I'll trade you something nice and fresh for it! =)

 

Pretty much spot on. Had my first 2014 last night as I was unable to secure any at the time of release and the coffee was definitely more mellowed into the beer. It was still there, but just not the assertive flavor I remember in the fresh bottles I have had in the past.

 

I have some KBS from 2011 (was not purposefully aging it) and was wondering how that might be tasting now. I know I had a 2013 this year and I can say for certainty, the beer does not improve one bit with 2 years on it. I'm guessing more years only yields shitter results

 

Loved 2012

 

Refrigerate them. Its the best way to maintain the coffee. It'll still fade, too... just at a slower rate.

 

Fresh is probably best (especially for the nicest coffee years) and then it goes through a 1-3 year awkward period that I dislike. I've had old BCBCS on two occasions (2010 twice semi-recently) and it was very nice. Better than 2010 regular BCBS at the age? Uncertain. But still good.

Personally, I'd drink BCBCS fresh and cellar the BCBS, but it's hard to say you're "wrong" to cellar BCBCS, as long as you give it a decent amount of time.

 

Shared a bomber of '12 a few weeks ago and was blown away by the still very present, spicy coffee. It was amazing. That said had also been stored by a frmr. GI rep so obviously knew what he was doing.

 

This. The coffee fell of 14 fast. 2013 still has a lot of coffee flavor. Since the coffee changes every year, I'm guess there will be variation in how it ages. Not all of intelligentsia's coffee are acidic- but the Rwandan coffee in 2014 was.