Cellaring Trinity Brewing Beers

I just recently was in Colorado and brough back a bunch of Trinity Brewing Beers. I wanted to see some peoples thoughts on what would cellar well and what should be drank right away.

I bought the following as well as their descriptions and ABV: My thoughts are do drink the slap yer mammy ASAP; and age a few of the others....Thoughts?

Pappy Legba, Crimson Saison. Brewed with just a touch of flaked maize for a seductive and creamy texture, this red Saison is undeniably focused on fruit. Post fermentation this special Belgian is aged on a grip of pie cherries, lending it more of a Kriek profile rather than Saison. As Pappy is the guardian of the crossroads, this Imperial Saison releases every January. What beer will you be drinking at your crossroads? 13.0% ABV

Le Capitaine, Petite Bouddha. A Blonde Saison Regal brewed as the tipping of the hat to Peter Bouckaert. Brewed with an absurd amount of pumpkin, candied endive, cacao nibs, and Buddha's hand, then fermented with various strains of Bretta, Lacto, and Saison yeast. The resulting beer has a light body and very softly spoken complexities. Extremely drinkable for a very large Super Saison. 10.4% ABV

TPS Report, Wild American Bretta. If you love the funky side of Belgium then you will love our TPS Report. The grain bill for this beer includes flaked oats and flaked wheat, and the recipe is flavored with tangerine and lemon zests. Fermented 100% with a very rare variety of Brettanomyces this beer is the funky funky farmhouse, wet wool, and heavy leather that we've all grown to love. Exceedingly aromatic, yet drinkable! Bottled once a year and triple fermented for authenticity. No printers or faxes were harmed in the making of this beer. GABF GOLD MEDAL 2009, Bronze 2012; 4.8% ABV

Oh Face, ancient and wild provisional Saison. If you ever wanted to time and space travel to rural southern Belgium during the 1800's, this is the beer to do it with. The malt bill consists of a combination of barley, oats, wheat, rye and spelt. For the fermentation we use a blend of Saison yeast with wild 3 Brettanomyces strains, then we spice this beer with lavender and age it on French oak. 6.5% ABV

Red Swingline, IPA Primitif. Ever had an extremely hoppy sour beer before? The answer is NO, because the microbes that create the cheek puckering sour are extremely sensitive to hops! We've figured out a method to get around these sensitivities and developed a 100 IBU primitive IPA. It's fermented with Lacto and Bretta, aged on French Oak Barrels, and then dry hopped. Belgian in inspiration, this beer is brewed using coriander and tangerine zest to reinforce the citrus character of the Lactobacillus and hops. 4.1%

Slap Yer Mammy is a shocking Double IPA! Coming in at 10.5% ABV this huge ale is brewed with 7 of the highest quality malts and 9 varieties of hops! On our 125 minute boil we pack in 125 IBU's, making this one of the hoppiest beers ever brewed in the world. If that's not enough hops, then just wait! Unlike any of our other beers, we dry hop this one twice to pack in as much aroma as possible! A truly shocking Double IPA all you Hopophiles. 10.5% ABV