What are folks thoughts on cellaring this? I don't think it would get bad with a little age on it. Thanks!
This acronym thing has gone too far. At least refer to the beer by name in the thread title! DBH could mean: Double Barrel Hunahpu Death By Hops (this one) Death by Hops (this one) Death by Hops (this one) Am I missing anything else?
I think everyone knows DBH is Double Barrel Huna. I don't think that's a real head-scratcher for anyone else.
Shrug. I had to look it up, and I'm no newbie to the craft beer thing. Funny thing is, when you search for DBH, you get this more often than Double Barrel Huna, because it's official name is "DBH (Death by Hops)"
It tastes amazing right now. I don't really think cellaring it would be wise and bring anything new out of it, with time you will only end up with the shell of the beer. I had a horizontal with Cali Brandy Huna and you could notice a lot of the flavors had fallen off after a year from the Cali Brandy. I would drink ASAP. You will not be disappointed it tastes amazing! Don't wait til a special day, the beer itself will make that day special.
This beer is perfect, aging DBH will only make that beer worse IMO. I don't know what people would want to change about this beer by aging it. I think people in this community have gotten way too caught up in aging beers, we have people cellaring beers they have never tried before, we have people cellaring styles that don't have any business being cellared, we have people aging beers with no real purpose to why they are even aging it. Drink beer, collect empties. Stop the madness.
Thanks for all the responses! I have actually had one and was trying to decide if I should drink my other one relatively soon or wait. It's funny because I've heard Huna doesn't age well but I had a 2011 this winter and it was amazing so just wanted to get folks thoughts on this. Thanks!
Age beer because you want something specific about the beer to change. Was there something about DBH that you didn't like when you had it?
You are right about regular huna, but it depends upon what you like in the beer. Me personally I really enjoy the heat and vanilla taste, so fresh is the only way I like it. With age the cinnamon holds on and it gets a lot of the cocoas nib coming thru, but the vanilla and heat fall off almost completely, which IMO is what make the beer. It is said that the best window to drink Huna is up to 18 months, but everyone has their preference of what they like in a beer.
Listen to this man, this beer is fucking delicious right now & it will not get any better. IMO, the only beers even worth aging are ones with Brett/wild yeast/bacteria, as they're really the only ones subject to potentially change by a noticeable amount. Everything else just dies off.
Nope truly loved it and here you @dbrelsfo about the vanilla falling off but with the Huna example I gave at least the one I had there was more vanilla so just curious about that. Thanks!
Well I have only had '13 and '14, so I can't speak from experience on the '11 vintage. That is very surprising that it still had vanilla notes. I might have to check into finding an older vintage to try. Cheers Sir!
