Year-Round Beers Aging

I hear burton baton ages really well for a DIPA. My buddy found a Chimay Red in a gas station that had been in the fridge for 4 years said it was god like

 

Ommegang Three Philosophers
GD Yeti
GD Old Ruffian
DFH Palo Santo
Rochefort 10
St. Bernardus Abt 12
ST Choklat
ST Backburner
Weyerbacher Blithering Idiot
GI Sofie

 

Can't forget Bigfoot, that stuff can go for a decade or more with no problems.

 

Drie Fonteinen Oude Geuze
http://beeradvocate.com/beer/profile/2216/6305

 

Rochefort 10, St bernardus 12, yeti imperial stout, an Cuvee Van De Kaizer Blaw (not brewed year round but usually relatively easy to find year round.

 

You might want to re-read the title

 

True I didn't catch that, it's always on shelves around me so it might as well be year-round

 

Year-round Bigfoot in San Jose. Whoda' thunk it?

 

Palo santo is my vote at 12% and pseudo-barrel aged it seems the perfect candidate. I think those trappist quads would age similarly well.

 

Three Philosophers
Rochefort 10
Ommegang Abbey Ale

 

Orval
Rochefort 10 and 8
Drie Fonteinen Oude Geuze

 

Others may disagree, but Rayon Vert from Green flash does great!

 

I adore Rayon Vert but it isn't even a year old yet. Some may consider 6-9 year old beer to be "aged" though I suppose.

 

It may not be old, but in that year it has evolved many more complexities and in my opinion, done well. I am a bit concerned about it being a gusher though as it has been overly carbed each time I pour it, about half of the pour will be head. Hope those modified bottles keep it in there! Additionally, the price is right and it is available in multiple bottle formats. My experience is only with 12oz bottles. Vert may not be proven to go the distance, but I'm willing to give it a slot in my cellar to find out.

 

Rayon Vert, Rochefort 8, Rochefort 10 and Three Philosophers seems like good candidates, but I haven't tried them. The ones I have done are
DFH Palo Santo
DFH Midas Touch
Uinta Cockeyed Cooper

I haven't tried the Cooper yet and I just added the Midas but I just had a 20 month old Palo Santo a few nights ago and it out of this world. I need some more. I want to give one around 2.5 years, but since it was so good at 20 months I don't think it needs much longer.


"Bottled 02/22/11. Pours basically pitch black with almost no head that dissipates very quickly. Nose is super woody with notes of vanilla, figs, chocolate, heavy roasted malts, slight booze and something sticky like molasses and burnt brown sugar. The taste is soooo damn smooth. I haven't had a Palo Santo in a while but I don't remember them drinking like this. Amazing what 20 months will do. There are some fruity notes right up front like dates, figs and maybe some plum. There are heavy tones of wood, it has notes of burnt sugar, dark chocolate, raisins, booze, molasses, some dark cherries and vanilla all wrapped up with a sweet (but not too sweet) finish. The carbonation is really low, the mouthfeel is silky and surprisingly light for this beer. A couple of years took an already amazing beer and made it even better. Now I need to find another 4 pack and put them away for even longer. Great dessert."

 

Not well. While I haven't personally aged it myself, I've bought older bottles from stores. Drinkable for sure, but that's cuz mineral water with a bit of roastiness doesn't offend me.

 

Last week a friend and I drank a 750ml of Chimay Red that I had put away for three years. I never really cared for this beer, but three years old.....wow!! Totally sublime...... I may just pick up another few bottles to tuck away. By the way, that bottle was stored in the dark, but it was kept around 70deg....not really optimal conditions.