Found 3 bottles of Brooklyn black chocolate 2012-2013

You won't die from it. I have a bottle or two left that I intentionally cellared from that batch. One is in my fridge at the moment I am planning to drink any day now.

 

They will be fine. Maybe a little less carbonation and more pronounced flavors.

I'd actually be interested to know how this ages. I have a few sitting around that around a year old.

 

Yes, you will die, not sure when or how, but it won't be from that beer .

 

The stuff at the bottom is proteins that have precipitated out. Totally normal and you can decant the bottles to leave the stuff at the bottom of the bottle. No need to worry about death.

IMO, BCS needs at least 1 year of aging and you have the bonus of additional aging for these bottle.

Enjoy!!

 

The "stuff" is usually just yeast/protein sediment. I leave a few ounces in the bottle, and swirl them around to break it loose and pour it into my glass for consumption. This beer should be delicious after a couple years of sitting around.

 

They're great aged. A local shop has a vintage beer room and I've had 7 and 6 year old bottles and they are great. I just picked up a 09-10 bottle and I anticipate that bottle being great as well.

 

Here's a good explanation of sediment and "floaties" in beer: http://www.anchorbrewing.com/blog/ask-bob-brewer-floaties-in-craft-beer/

The answer here falls into the "old beer" category, but Brooklyn BCS is a beer that ages well, so no worries about flavor!

 

I recently came across a few of the same batch as you at a bodega that has decent beer in the West Village and they tasted phenomenal. All chocolate. Smooth as hell.

 

Nice find, I just snagged a four pack of the same vintage from a local shop last week. 9 bucks, done!

 

Dude I had an 04 Anchor Old Foghorn and it had like an Oreo sized clog of sediment and it was only a 7 oz bottle...it was so good though, some people like to pour it into their beer, I try to pour slowly and leave it in the bottle...

 

I think I have a couple of these from 2011 in my cellar. I recall not liking it back then, but sounds like I need to give it another try.

 

I think this is a fairly good beer fresh but I had a 2013 on tap a few months ago and loved it. At less than $10 per, I immediately bought a few 4-packs. I can't wait to get some age on these bottles.

 

It may be a matter of taste, but I stay clear from adding sediment to my beers, regardless of style. I find the sediment:

1. muddles the flavour (subtleties are lost)
2. adds a graininess to the texture (think chunky bubblegum medicine)
3. adds a penicillin-like bitterness to the beer (not hop/roast bitterness, which can be great)
4. gets in your teeth (in the case of a really chunky sediment, often found in Rochefort)

And most importantly...
5. tastes like shit (seriously, pour carefully, leave the last ounce or so in your bottle and drink it separately. Would you want to pour that in your beer? Orval is the best example. Shitty sediment - great beer!)

I'd love to hear somebody tell me if I am missing something.

 

It's very much beer and preference dependent. I enjoy the dregs of many beers (Atrial Rubicite and St Bernardus Abt 12 come to mind), but I usually have them separately (weizen beers notwithstanding) rather than mixed into a full pour.

 

Yeah, if I have the dregs, I always have them separate, and only rarely do I really enjoy it. If the beer is great, you get one more glimpse at the flavour, but that murky sludge is never as good as the rest of the beer.

I do drink yeast sediment when beer is fresh, and the yeast is integrated as haze throughout the beer. In this case (IPAs, Hefeweisens, Wit...) the beer should be drank fresh only, and at this point the yeast can be easily mixed homogeneously into the beer. With older beer (6-8 months and older) the yeast is clumpy and disgusting.

 

I like to buy this beer and age it for 3-4 years. Really don't like it fresh much, but aged its amazeballs. Just had a 2012 last night. Fuck yeah.