What you know now...

Discussion in 'Cellaring / Aging Beer' started by JustXBeer, Dec 12, 2012.

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  1. JustXBeer

    JustXBeer Initiate (0) Nov 29, 2012 California

    If you were to start all over again with the knowledge you have now, what would you have done differently? Buy more of a particular bottle...bought a different cellar (cooler)? What lessons have you learned from cellaring...
     
    #1 JustXBeer, Dec 12, 2012
  2. Bay01

    Bay01 Initiate (0) Nov 19, 2008 Illinois

    I would:

    -Drink all my BCS Coffee as fresh as possible
    -Bought all that Cantillon that was available on the shelf three years ago
    -Bought more HOTD Matt when I had the chance
     
    #2 Bay01, Dec 12, 2012
  3. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    That cellaring really isn't worth it.
     
    #3 UCLABrewN84, Dec 13, 2012
    Beerontwowheels and Rhettroactive like this.
  4. youradhere

    youradhere Initiate (0) Feb 29, 2008 Washington

    Bought more of the readily available brews that get ignored- like Southern Tier Creme Brûlée and Chokolat, Avery Czar- and ignore the flavors of the week. The hyped ones seem to disappoint more, as I expect more, while the sleepers always pleasantly surprise me.
     
    #4 youradhere, Dec 14, 2012
    barleywinefiend and JustXBeer like this.
  5. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    Diabetic coma?
     
    #5 UCLABrewN84, Dec 15, 2012
  6. barleywinefiend

    barleywinefiend Initiate (0) Nov 22, 2007 Washington

    I think Jim was saying they serve two-fold. Good for aging, bang for the buck yet readily available but terrible for people with "The Sugars".
     
    #6 barleywinefiend, Dec 15, 2012
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