Beginning aging/cellaring.

In my experience, Unibroue beers including Trader Joe's Vintage get pretty boring with age. They're dirt cheap, and if you have the space it may be worth an experiment, but I've learned to not waste my time.

 

I age my porters and stouts just because I have more than I can drink in a reasonable time. I have a case of 2011 BBCS and a 2011 FBB that have aged very nicely. I also have a number of Belgium that have about a year or so of age on them. May have to break out a couple of them this Christmas.

 

I have had Backwoods Bastard at several different ages. I think it generally peaks when it has been in the bottle for about 9 months.

 

How much dairy is used for the Creme Brulee if any? If there is some I'm not sure about it keeping all that well.
I'd also drink the Escoffier ASAP. Because it kick ass fresh. Otherwise, awesome start. I have a similar looking surplus storage area located somewhere below my house.

 

As far as I can tell there is no dairy in Creme Brulee. I have bottles that are at least a year old in my fridge and they taste just as sweet as they were fresh. I think the only noticeable difference I detect is the alcohol bite seems to be subdued a bit now.