Brooklyn BCS aged vs. fresh?

I drank an '11 the other day and it was very good. I have a few left

 

FWIW, I always age my Brooklyn BCS for a year before drinking it. To my palate, fresh BBCS is just too boozy. I find that one year of aging mellows out the bozziness and creates a more complex and tasty beer. I have two four-pack of 12-13 BCBS cellaring in my cellar right now. I will start drinking these beers in a couple of month (this beer is a cold weather beer for me).

I will also purchase a few four-packs of the 13-14 batch for next year’s drinking.

This beer probably improves even more with additional aging (2-3 years and maybe more?) but I personally have not done extended aging of BCBS.

Cheers!

 

Neither

 

I'm still sitting on a 10-11, and 11-12. Once it goes beyond 2 years, the fruitiness tends to come out more, probably due to oxidation. So if you enjoy that aspect in a stout, then by all means, extended aging might be a benefit.

 

I found that the chocolate flavors started to drop off within a year, so I recommend fresh.

 

We liked it a fair amount better with a year on it.

 

Is this worth aging? I picked up some and was curious.

 

Definitely! I pulled out a 2012 about a month ago and it was drinking smooth as ever!

 

For sure it's quite palatable up to easily 5 years of age. Actually it's a good entry-point into cellaring due to it being pretty available and fairly inexpensive.

 

it's about $9/4 pack in PA

 

love that beer at any age.

 

I don't drink as often as I used to (too busy working 2 jobs) so I usually have some of the previous year when I get the new year. I tend to like the aged ones just a bit better. Never gone past 1 year though.

 

One year max in my opinion. I prefer fresh, like nearly all beers.