
Blasphomet wrote:I don't know what it is, but over the past couple three years, Sami just doesn't interest me. I've stopped cellaring any beer, because I so rarely found it worth it. It gets expensive and had little to no benefit for me except for a few situations (Nickel Brook Cuvee and FM's Paranormal Imperial Pumpkin Ale are a couple I find rad after a year or two). My taste for quads and dubbels has dwindled lately... it's like all I ever want to drink are delicious IPAs, saisons, goses, porters and stouts of all kind... not sure what it is. Even had a Chimay Blue recently and just wanted something else. Maybe it's the fact that St Bernardus, Rochefort, and Chimay Blue are so readily available now... I dunno. Help me? Lol.
atomeyes wrote:orval is infinitely better 2 years after bottling.
Chimay blue - i don't buy fresh. i cellar those and wait wait wait. goal's to have them 5-10 years old. had a 10 year old one once and it was amazing.
atomeyes wrote:spinrsx wrote:anyone know if you can age/cellar canned beer? (ten fidy for example)
i have some forgotten-about TenFidy. i'd guess that it would definitely age differently than a bottle would (due to the shape and headspace). but mine are possibly 2 years old and drink great. just don't expect complexity with age
Blasphomet wrote:I don't know what it is, but over the past couple three years, Sami just doesn't interest me. I've stopped cellaring any beer, because I so rarely found it worth it. It gets expensive and had little to no benefit for me except for a few situations (Nickel Brook Cuvee and FM's Paranormal Imperial Pumpkin Ale are a couple I find rad after a year or two). My taste for quads and dubbels has dwindled lately... it's like all I ever want to drink are delicious IPAs, saisons, goses, porters and stouts of all kind... not sure what it is. Even had a Chimay Blue recently and just wanted something else. Maybe it's the fact that St Bernardus, Rochefort, and Chimay Blue are so readily available now... I dunno. Help me? Lol.
Masterplan wrote:Blasphomet wrote:I don't know what it is, but over the past couple three years, Sami just doesn't interest me. I've stopped cellaring any beer, because I so rarely found it worth it. It gets expensive and had little to no benefit for me except for a few situations (Nickel Brook Cuvee and FM's Paranormal Imperial Pumpkin Ale are a couple I find rad after a year or two). My taste for quads and dubbels has dwindled lately... it's like all I ever want to drink are delicious IPAs, saisons, goses, porters and stouts of all kind... not sure what it is. Even had a Chimay Blue recently and just wanted something else. Maybe it's the fact that St Bernardus, Rochefort, and Chimay Blue are so readily available now... I dunno. Help me? Lol.
It used to be that good beers only came to the LCBO every blue moon, so cellaring for me was to ensure year round availability. So I agree I cellar less now that something decent is now generally available, and only cellar stuff that are one offs or occasionals.
Craig wrote:The better tasting beer with cellaring thing is very subjective. Some people like their quads hot and spicy, there's nothing wrong with that. Some people, myself included, don't much care for the vinous or sherry-like flavours that eventually develop in a lot of beers.
I find that I prefer my Quads with less than 2 years on them. I've had many, including a few 17s, that I found less interesting with some age. Rochefort and Westvleteren seem to be the Quads that I like older, but I like them young too. I don't think there's any right or wrong answer here, just different preferences.
atomeyes wrote:but...that's not how cellaring works.
beerstodiscover wrote:I've done a bunch of verticals (4 years and younger) with the trappist quads and triples and some barley wines and I find I pretty always prefer fresh, which is obviously subjective. If a big beer is too hot, yes it needs to sit. But I've pretty given up on hoping for much improvement via cellaring. I still have some bottles tucked away to open after 5+ years, just for experimentation and maybe I'll learn I haven't been sitting on bottles long enough.atomeyes wrote:but...that's not how cellaring works.
Nowadays most of the beers I horde and cellar are simply because they will hold up. Especially with the stunted distribution/availability in Ontario. I will certainly get a case of Peche and Saison Dupont the next time they come to province , knowing that I can drink them over the course of a year or two or three and it won't diminish any. I wish I had loaded up on Trois Pistoles as it seems to have vanished mostly from these parts at the moment.
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