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What are you drinking right now? - Page 1065

post #15961 of 16179
Hubba hubba
post #15962 of 16179
Camera pointing down into the jar gave an odd perspective but rind of five oranges, two vanilla pods, and a palmful of toasted French oak chips:



It's home on the shelf for the next month:

post #15963 of 16179
Green tea
post #15964 of 16179

alcoholism is not a sin it's a hobby

 I drink mint tea now

post #15965 of 16179
Along with the 15 year Sauternes aged El Dorado I got last week I just finished grabbing the following:
Willet Pot Still Reserve bourbon
Redbreast 15 (Compliments my 12 year, and 12 year cask strength)
Colonel EH Taylor Small Batch bourbon
Jose Cuervo Platino Reserva de Familia (replaces a bottle I am almost done with)
Don Julio 1942
post #15966 of 16179
That DJ 1942 goes down so easy.
post #15967 of 16179
Started with White Birch Hop Session Ale. Recommended. Then Red Hook Summerhook. Serviceable. Moved onto Glenburgie 15. Never had it before. Nice, malty + menthol. Onto Lagavulin 16...mmm. Been a long week, and this is a needed, pleasant end to it.
post #15968 of 16179

Any suggestions on cocktail bars in Munich, Brussels, or London?

post #15969 of 16179
american bar at the savoy hotel in london is one i've always wanted to visit
post #15970 of 16179
Opening a bottle of Alesmith's Wee Heavy Scotch Ale now. Cellared for another 1.5 years.
post #15971 of 16179
For how long should one cellar beer? Are there guidelines? I haven't some abbey style ales at12 put that have a few years on them, as well as a five year old Barley wine.
post #15972 of 16179
It really depends on the type of beer. Some benefit, some don't. Especially if there's aromatics in the beer, like vanilla or cocoa, those notes can die relatively quickly, afaik. I'd suggest heading over to the beer thread. hc etc are far more knowledgeable.

If you have several bottles of the same beer stashed away, it can be fun to have one every 6 months/a year or so to notice the progress. Abbey style ales and barley wine sound good for cellaring. Five years might be a good time to open it though?!

I haven't bought beers specifically for cellaring purposes [edit: not true, I've bought a dozen bottles of Schneider Weisse's Mein Aventinus Barrique last year on sale specifically for cellaring], but I've bought quite a few US craft beers 1.5 years ago, of which many are still in my cellar. Only wild ales and "dark" beers though. Not sure how long wild ales survive. Maybe I should drink them rather sooner than later...
post #15973 of 16179
Quote:
Originally Posted by Huntsman View Post

For how long should one cellar beer? Are there guidelines? I haven't some abbey style ales at12 put that have a few years on them, as well as a five year old Barley wine.

You are doing just fine. Those are at the max peak limit to cellar beer. Perfectly timed for Thanksgiving.

It can be a hit and miss process. It's best to know the beer going-in because in three years the age may kill what you enjoyed to begin with. You can have a fresh bottle on hand then add fresh beer to the aged and perk it up a tad if it failed to age well
post #15974 of 16179
Typical guidelines.

Minimum 9% better staying above 10%.
Brewer skill is displayed here as some just don't hold up (mad elf by troegs good American ale to age)
3-5 years max steady wine cellar climate
Bottle conditioned ale preferably for me
Belgians stouts heavy ales strong ale sours hold up
Expect some flattening almost nitro carbonated
Subtle flavors dissipate with time
bold flavors mellow
fruits bitter or sweeten
post #15975 of 16179
Alright, I'll put my Crooked Staves in the fridge tomorrow. shog[1].gif
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