The Bar Towel

A friend of mine just gave me a bottle of Sam Adams Triple Bock that he'd been keeping in his cellar for about ten years. Since the beer is 17% alcohol, the aging shouldn't have hurt it. But does anyone have any suggestions for how to serve this? How chilled should it be? I'm a bit nervous by the info on the back of the label: "brewed with maple syrup"

Step 1: Chill to precisely 8 degrees C.
Step 2: Open bottle carefully and allow to sit for 30 minutes
Step 3: Pour bottle directly down the drain and thank your lucky stars you never had to taste Sam Adams Triple Bock

A wrote:Step 1: Chill to precisely 8 degrees C.
Step 2: Open bottle carefully and allow to sit for 30 minutes
Step 3: Pour bottle directly down the drain and thank your lucky stars you never had to taste Sam Adams Triple Bock

Where was this quote six months ago!?!?! It would have saved me some money and some taste buds.

This past February I had to go to Sweden for work. In Gothenburg I found that the local liquor monopoly (their version of LCBO) had the Triple Bock so I picked a few bottles to bring home. I decided I'd try one at the hotel. I can drink my way through almost any beer (interpret that as you may) but this was the biggest case of instant dump in my life. I couldn't make it past two sips.

Others may like it, but this is one of the few beers I actually despise. It's just not for me...

Treat the Triple Bock like an aperitif/Red Wine. Serve it at room temperature. It is a very strongly flavoured beer, similar in vein to the DFH World Wide Stout and other extreme alcohol ales. If it is still in good condition then you will have wonderful chocolate, licqourice flavours coming through, and it coats the glass in a lovely chocolate sheen. If you don't want it then I'll gladly buy it from you the next time you're at Volo

Well, my friend gave it to me because he said he'd tried it and "not cared for it". I'm curious, but maybe I'll wait until a cool winter evening before opening it up.

Thanks for all your honest remarks!

Dont throw it out, this thing is the BEST pork filet marinade you'll ever own.

Just be careful when pouring it on your pork that none of it touch your lips.

Cheers!

Heathens!

I concur with treating it warmly. It makes for a nice sipper on a chilly night; definitely don't mistreat it by chilling it for a summer day.

I wasn't the greatest fan of it, but I did think it unique and bought quite a few bottles of it during its run...95 to 97? I never had the patients to let it mature beyond the date of purchase.

I've sampled a few bottles and it certainly ages well. It's a fantastic 'little' beer. I can't believe people ditch the stuff

From RateBeer:

...I really don’t know how to rate this, I can’t tell if I like this or not. Lots of soy, oak, and raisins in the taste, along with a boozy burn. Too much soy in the taste. Huge sweetness as well, as can be expected of an 18% ABV. Oily slick mouthfeel, full bodied, a tiny bit of carbonation....

I tried a little Masi Amarone yesterday that reminded me of soy sauce a little.

I don't think I will drink Amarone again! And the SA Triple Bock ratings sound like several confused people drinking a condiment & being told it's beer.

That Masi Amarone must have been off...I have never heard anyone describe it as "soy sauce". Try another one. (Happens to be a favourite of mine). If the second one tastes the same to you I'll (figuratively) eat my shirt.

BeerMonger wrote:That Masi Amarone must have been off...I have never heard anyone describe it as "soy sauce". Try another one. (Happens to be a favourite of mine). If the second one tastes the same to you I'll (figuratively) eat my shirt.

Okay, but don't 'eat shirt' on my account.

The inky soy notes were just one aspect of flavor. Italian wines can be very expressive of regional character so there's endless appealing 'character wine' options (unlike a lot of soft, fruity Australia and California wines I've tried - I just wonder why people bother with that weird flabby stuff!! Oh well to each his own.)

The first time I tried SATB, I didn't like it. I found it sickly sweet. The second time I tried it, I thought it was fantastic--rich and complex. The difference: the first was a relatively new bottle (three years-old), the second aged about 10 years. SATB seems to need at least six-years in the bottle. Now, seeing as the last bottling was about six-years ago (I think) you should be fine. Though, if you save it for a year or five, it probably will only improve.

Drink it at cellar temperature in a brandy snifter--and I wait for a cold, damp night. It's not really a bbq beer.

Joe.

joey_capps wrote:Drink it at cellar temperature in a brandy snifter--and I wait for a cold, damp night. It's not really a bbq beer.

Egged on by some sadly o'ercome by sangria, I poured a bottle of the '95 vintage, at cellar temperature, for the recent (and therefore sober) comers to my bbq. Kindest review matched my own opinion: rancid soy sauce.

I still have 3 bottles of the 95 reserve sitting around from the original release. Not sure how it has aged but would agree that it should be treated as an aperitif. Will try some soon and post result.