Danny's Gold Mine

Discussion in 'Mountain' started by AndyAvalanche, Apr 12, 2013.

  1. AndyAvalanche

    AndyAvalanche Jun 16, 2008 Massachusetts

    chugalug06 and joshclauss like this.
  2. joshclauss

    joshclauss Oct 31, 2010 Colorado
    Beer Trader

    Also interested, but I might just drink mine soon and find out myself.
    AndyAvalanche likes this.
  3. AndyAvalanche

    AndyAvalanche Jun 16, 2008 Massachusetts

    Cool well if you find out sooner rather than later, please feel free to share the results!
  4. joshclauss

    joshclauss Oct 31, 2010 Colorado
    Beer Trader

    Having it right now. Mine is more than a little oxidized, so I'd say if you want to avoid that, drink it now. However, it does seem like the oxidative qualities will blend nicely into the beer with more time. Still a lot of alcohol esters, and that could take longer to calm. With my fish, I noticed strawberry notes that married with the malt base to resemble cooked strawberry jam filling like you'd find browned on the edge of a pastry. Those melt away pretty quickly, and it finishes with a bit of leather and astringence, with some of that Rochefort band-aid quality. Drink it from cold to warm to find your sweet spot. I prefer it much farther on the warm side - maybe 55 degrees.

    If you like older Rochefort 8 or 10, or Chimay Grande Reserve (and I think we know Danny sure did), then cellar it on down. Probably has a 4 year range on it.
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