Recent Beer Cellaring Links From Around The Web
By jason on Mar 19, 2008 in Links
Hello everyone! I am VERY excited tonight - tomorrow is my absolute favorite beer drinking day of the year. Yes, it’s the first day of the NCAA college basketball tournament here in America (Go Siena!). Sports just doesn’t get better then this as far as I’m concerned.
I was going to write out a somewhat large science article, but screw it. I just don’t have the focus. Instead, let’s just check out some of the recent cellaring links from across the web.
Take some to and check out this pair of articles from beer authors (and bloggers) extraordinaire Stan Hieronymus and Lew Bryson both musing about the famous Belgian Brett-laced beer Orval. There’s some great discussion of the how the funky Brettanomyces character develops over time, and whether or not this beer is better fresh or aged. See Orval: I’ve never had this beer before (or maybe I have) (Bryson) and When is Orval best? (Hieronymus). If you’re interested in learning more about what Brett yeast are and how they impact beer, be sure to check out my articles on the subject, the first one being Brettanomyces: Putting Some Wild Funk In Your Beer.
There’s been a couple sightings of vintage smoked beers around the web recently. The Fermenting Barrel recently tried out a 10-year old Alaskan Smoked Porter, while The Brew Site tries out an aged Rogue Smoke Ale.
Pub Crawlin’ has a cool write up of a beer tasting event where several different vintage brews were broken out. The Thomas Hardy’s Ale from 1986 (22 years old!) was the winner of the evening!
And finally, I loved this tasting of the Belgian Pale Ale Duvel from Virgina Law Weekly (what a crazy place for a beer review!) I don’t have this beer cellared yet, but I will soon!
Have fun checking them out!
Jason
Thanks for the shout out on our little party! The pingback was a great way for me to learn about your site. I’m sure we can learn a lot from you, because there is no way we’re drinking all of this beer anytime soon.
We can’t take credit for the Thomas Hardy - it was from a guest attending from Sunbury - but we’ve got some fun things in our own cellar.
My most recent interest is cellaring a bottle of Mikkeller Black Stout. It tastes of acrid burnt malts, and is high in IBUs with a sharp alcohol bite. I want to try it in 30 years.
Pubcrawler | Mar 20, 2008 | Reply