My cellar, your thoughts...

Hey dude, all I get is an error message from your link. So my first thought is a negative one.

 

I take it you are trying to link to this page > http://www.cellarhq.com/cellar/trh70

I'd guess your link doesn't work because you were signed into the site (to be able to edit/add/delete) when you copied it - that's not the "public" address, but the password protected one.

 

After logging in, you click the Permalink blue button. It switches it from the edited version to the public version.

The More You Know
===========☆

 

As for the original question, it looks to me like you went to a local store and picked up 1-2 of everything that seemed like it would be cellarable. Some will work out, I'd guess most won't. But there's really only one way to find out, so you're doing pretty well in that regard.

 

My thoughts are:
Drink; all Lagunitas and Southern Teir.
120
Sublimely

Yetis start to fall after a year. Best anywhere between the 6month- year mark.
Send me your Smuttynose Baltic Porters. Awesome beer anytime. I prefer it fresh to a year.

Hope my .01 helps.

 

There are my opinions:
Drink Arrogant Bastard. That is best fresh.
Ommegang Three Philosophers needs time. When it peaks I do not know, but fresh it's a bit overpowering.
Stone SSR drink fresh. So good fresh!!!

 

jesus christ. really? oh, wait.... i get it.

To the OP:
Drink the Great divides, the brrrbons, the kill devil, sublimely self righteous, arrogant bastard, the southern tiers, rochefort 6, doppelweizen, westmalle tripel, and the blue mountain.

 

i don't....explain please

PS - Nice avatar, OP

 

i agree the yetis dont improve with age.

 

I don't put a lot of things away now, but when I first started I cellared anything I though might age well. In my experience, bocks don't get better (they don't fall apart either though) so I'd drink those soon but there's no urgency to get to them.

Ommegang Chocolate Indulgence is OK with 1-2 yrs on it, but the chocolate is much less pronounced and you get more dark fruits and earthy flavors. The chocolate fades into the background and plays a supporting role. As a side note, if you ever get a chance to try this beer on draft it is much more chocolatey than a fresh bottled version. My guess is that the draft version is force carbed and there's less of an influence from the yeast.

Three Philosophers is great at any age that I've had it. I know it will hold up for at least 5 years, and I'm going to try to take one to 10 years and see what happens.

The dubbels and tripels I've aged haven't changed all that much, but they were less than 2 yrs old and letting the dubbels go longer might be interesting. I still cellar a few, but am going to let them cellar at least 3 years. Tripels seem to hold up well, but I don't take up space with them.

Bigfoot is a gem and fun to taste over the years. My recommendation would be to put at least 1-2 bottles away per year and start a vertical.

Above all else, cellar whatever you want and have fun.

 

get more sierra big foots. they get amazing 5 years in. like the guy above me said "start a vertical"

 

The only yeti that I cellar is the espresso oak yeti. After about six months it's lost its bitterness a bit and is smooooooth. Also, drain pour the creme brulee. I don't get why that beer has so many fans.

 

I agree 100% with stupac2 - most of these are going to be disappointing, especially if you keep them much longer.

Question: Did you taste each of them when fresh? Because if you did, you'll be able to get the advantage of your efforts - namely, you can see the difference and determine for yourself which "worked" and which didn't. If you've not tasted them fresh then, in my opinion, you are doing yourself a huge dis-service by cellaring beer you've not tried. Perhaps upon a fresh taste you'd conclude that cellaring would be fun; however, likewise, perhaps on an initial taste you'd conclude there is not way you'd ever want to taste the beer again under any circumstances!

For me, cellaring has to have a purpose which is one of the reasons I periodically have large cellar tastings and/or simply give away or trade beers. But, I'd never cellar any beer that I'd not tasted fresh.

And, of course, the best part of cellaring is pulling a cellared beer out and getting the results, good or bad. It's all an education and also, at least for me, a huge amount of fun.

 

Yes! I agree! What is it about that beer??? Enquiring minds want to know!