Cellaring Bois

I've yet to have Bois (waiting on my RS allocations from my trustee), but having had Coton, Cuir, and Fruet all fresh as well as aged, I think the older ones have improved with some time in the cellar. While I felt Fruet was just as good fresh, and I imagine Bois will be as well, I've found the bottles of Coton and Cuir that I have opened in the last 4 months have both improved greatly since their release, especially Cuir.

I also agree with errantnight above; the 100% BA Cuir I opened up a month or two ago was still fantastic; I don't think it has gone downhill at all.

Glad to here Papier has improved with time...I've actually never had it and have been wanting to open it for a while, but had heard some bad reviews when it was fresh.

 

I know a store that has Cuir on the shelf. I'ma go get some tonight.

 

I opened Coton(Sticker covering cap) and Cuir(black wax?) non 100% BA recently, and found them to be oxidized, and not very good compared to the 100% BA versions. I would spend the extra $10 bucks and buy a bottle of Bois over non-BA Cuir.

 

Had it yesterday. Funny beer, really sweet, bourbon forward and boozy. It really was a "sipper". Worth to try, but thats it IMO.

 

You need to find a better way to store your beer.

 

Ageable for decades.

Dont you have some people to impale or something?

 

Beer was amazing fresh....one of the best I've had, up there with BA Rasputin.
(About the same cost too considering BA Raspy is $20 for a smaller bottle)

 

I guess in a 45F serving fridge is the wrong way.... Have you had Coton and BA-Coton side by side? The non-ba versions are quite lame compared to the BA versions, glad they increased capacity so that the BA versions are getting distributed.

 

Lame is different than oxidized. I've had both recently and neither I'd describe as more than faintly tasting of oxidative notes, so I'm suspicious of your storage claim or your sensory evaluation. And if I were wrong on both I'd still be inclined to suspect you had a bad bottle. But I'll be trying both again in the next month or so from someone else's cellar so maybe I'll find my skepticism to be unwarranted.

 

I will agree that my sensory evaluation are off, and I am probably calling not liking the way something aged oxidation. I do not like the flavor of the virgin beer so I am definitely biased towards the 100% BA.

 

The general failure of the cellaring forum to acknowledge the range of palate variation is probably its greatest weakness.

 

Yeah, some people are really sensitive to oxidized flavors (or find them very off-putting) while others are relatively insensitive (or find them enjoyable). I'm personally sort of all over the map, I tend to like oxidation but only in English barleywines and BDSAs. When I get it in anything else it's just a big old "NOPE NOPE NOPE".

 

Oxidation is part of the aging process; whether or not a beer is appropriate for long-term cellaring is largely dependent on how it holds up to oxidation. English Barleywines and BSDAs are styles that hold up to it long-term, so it's no surprise that it's not an instant turn-off when drinking those beers. Stouts, however, not so much - even World Wide starts to show some negative oxidation notes at the 5-6 year mark.