June 2014 cellar thread!

2012 Allagash FV13- Aged A-mazingly.....definitely more sediment than I remember, but aroma and flavor of vanilla, caramel, graham cracker, candied orange, cherry, smooth mouthfeel with a slightly tart finish. God I wish I saved more of these...Drink.Now.

 

It's been over a year since this one was bottled (May 2013) so I figured I'd crack one of the last 3 bottles I have in the cellar.. it's essentially unchanged except for the fact that I perceive this to be a fair bit more sour than my palate memory recalls. Also, that cherry pie flavour seems to have died down a good bit since, though there is still plenty of it. Definitely has done well with some time on it; it has not changed much. I'm not surprised, I think most, if not all, New Glarus beers are pasteurized?

 

Hmm, I thought I read something about a lot of their beer being pasteurized, but for some reason I didn't think this one was. I have absolutely nothing to back that up, but I am quite curious.

 

I can't believe I never grabbed any of this. I'm an idiot.

 

Had a Jester King Salt LickCensored Batch 1 (bottled Jan 2013) this evening. The first gusher I've had from JK in a long, long time.

The smoke is now incredibly light, perhaps imperceptible if you haven't had it before. What's left is a funky, lemony, earthy saison that's quite tasty and refreshing in this Texas heat and humidity. I think I preferred it fresh, but I'm a big fan of smoked beers.

 

2009 dfh Immortale

Tastes a little too old. A little bit of caramel. No hops, but also not boozey.

Weyerbacher sour black 2012

Balanced sour, but there is not a ton else going on.

 

Been popping a bunch of beers from the cellar this week... Abacus is holding up great, Double DBA is better than ever... batch 1 HORAL tastes like it has many years left in the tank, and probably several before it peaks.

The biggest personal surprised was Melange No.8. The coffee flavor is simply receding, and wasn't tasting notably oxidized (and I've drank some damned oxidized coffee this week to have it fresh in mind). The predominant flavors of the beer are the malty, dark, dried fruit and honey sweetness of the base beers. While you've long missed the window on having the excellent Portola coffee flavor as the dominant one, it does seem like the beer will age gracefully as a big, boozy Old Ale with some hints of coffee in the background.

 

BCBS 2013 is drinking FANTASTIC right now.

 

Oh, and 2008 Older Viscosity was near drain pour. Flat (not surprising), with soy sauce and umami flavors all over the place. Like Triple Bock's less interesting poor cousin.

 

Opened mine the other night and got a ton of licorice... almost dominated the other flavors. It was a great beer, but I'm not a huge licorice fan. Never actually had this one fresh either to compare. Somehow this bottle got pushed to the back of the cellar and I forgot about it.