I am new to cellaring and trying to build up my collection over time. Generally I move towards high ABV (9% and above), dark beers - stouts, strong porters and strong belgian ales. Is there a database of Cellar-worthiness that one could consult somewhere on the interwebs? Any comments about whether any of the beers I am currently cellaring (in no particular order) are especially cellar-worthy, and which ones may be better drunk fresh? AleSmith Old Numbskull Samuel Smiths Imperial Stout Unibroue Trois Pistoles Young’s Double Chocolate Stout North Coast Brother Thelonious North Coast Old Rasputin Stone Smoked Porter Stone Imperial Russian Stout Stone Chai Spiced Imperial Russian Stout Stone W00t Stout Dogfish Head Palo Santo Marron Ninkasi Imperiale Double-Stout Ballast Point Sea Monster Coronado Blue Bridge Coffee Stout Anderson Valley Huge Arker Imperial Stout (Bourbon Barrel)
Samuel Smiths Imperial Stout - drink relatively fresh Unibroue Trois Pistoles - can age Young’s Double Chocolate Stout - drink relatively fresh North Coast Old Rasputin - can age, but I prefer < 6 months on it Stone Smoked Porter - drink fresh Stone Imperial Russian Stout - ages very well Stone Chai Spiced Imperial Russian Stout - if you don't like the spices, it should age well Stone W00t Stout - can age, but the pecan flavors will drop off first I can't speak to all the rest with direct experience, but I'd imagine Old Numbskull and Thelonius would age well and I wouldn't age the Coronado Coffee Stout.
All very cellar-worthy except for the Sam Smith, Young's, and the Stone Smoked. For real though, every year I hide away a few IRS's and end up drinking them within a year. I wish I could hold on to one for at least 3-5 years.
Interesting. So if I were to deduce some general rules from what I hear so far, Sam Smith and Young's is too low ABV to be aged, and perhaps the coffee / chocolate /smoke stouts or any spices should generally be avoided as the key dominating flavors fades first, is that what I should learn?
That's more or less correct. Sam Smith's and Young's, in my opinion at least, could age for probably close to 2 years from bottling if you really wanted to. The problem is that they are probably going to should oxidation sooner. That being said, I'm sure I've had them at over a year in age because of the time it takes to import and sit on a store shelf. Then on the adjuncts, you are correct. Rule of thumb is that anything that isn't the barley, yeast, or barrel aging (oak) fades first. For example, I think KBS beer is a pretty great beer when fresh, but when I tasted my 2011-2015 vertical this year, you could really tell the difference year to year in the coffee. For KBS specifically, the coffee was basically gone at 3 years (2012) and was greatly faded in both the 2013 and 2014. Still fine to drink, just the prominent coffee flavor lost. Spices are the same way, if not faster fading.
Palo santo is a completely different beer aged. I personally prefer it fresh but its also really good with age. It's actually a good beer to experiment with because the main thing that fades is the woodsy character and a bit of the sweetness. Ive also never had a bad one no matter how much time was on it up to 2.5 years.
thanks a lot, I am learning quite a bit. How many bottles of beer do you cellar? it may be a silly question, but, for example, does it make much sense to get maybe 3-4 bottles each (only) and open one every year or so? Since the cellaring/aging involves a lot of time and a lot of waiting, what is your usual procedure for buying/tasting?
Most of my cellaring is only a year or two. I like to buy a four pack and drink one a year to see how it changed. Just buy some extra beer to age and let it age a while you don't need a bunch of any beer to cellar. Sometimes I just buy 2, 1 for now 1 for later.
I definitely do this. Honestly, I need to hold myself to drinking more of my cellar beers because mine is growing somewhat out of control.
@55x11 its kind of nice to try it and take notes/mental notes on your own. I personally like going blind on my cellared beers, and making a decision when it comes drinking time.
