Make mine mature
It's not good to sell a beer that only becomes drinkable if you stash it away for yonks. That's why I'm not too keen on some strong monsters. Take Chimay Blue: it's just too harsh when it's young. Likewise, I've never understood why the Trappistes Rochefort beers get quite as much praise as they do. Of course, this does come from a chap whose ideal beers are perfect pilsners and pale ales, so beer geeks will scoff at my words.
I've had a bottle of Trappistes Rochefort 10 in a cool, dark place for almost two years now. It's the monastic Belgian brewery's strongest at 11.3% abv. I've just opened it to say goodbye to the weekend.
The contrast between this and those I've had before is stark. Gone is the excessive carbonation and the oppressive aroma of fiery alcohol. Instead, the beer's smoother and more enjoyable. In fact, it's positively easy drinking. There's a lovely, stouty roastiness at the back of my mouth and a creamy rush along the way. Spice dominates the long aftertaste, but doesn't smack me up as I take my first sip.
The swelling on my ankle has gone down and I can walk without a crutch now. I've developed a limping gait due to tightness in my ligaments. I won't be doing any running for a very long time. That's very depressing. First of all, I love running. Secondly, it's going to mean cutting down on the rich food and oceans of beer I've been able to consume in between street pounding sessions. Or course, I could just get fat again. But that wouldn't do. On a positive note, Holly Willoughby appears to be on the telly on a semi permanent basis. That's nice.
10 comments:
The same goes for the two stronger Westvleteren beers, particularly the "Extra" or "Blue Cap". This can be quite unpleasantly harsh when young but a year or more in the cellar transforms it.
I remember a year or more ago Ron blogging about a 10 year old Rochefort 10 he had just consumed - he reckoned it was one of the finest beers he had tasted.
I always find it hard to decide when to open bottles I have stored away. I now have about 35 bottles of a mixed variety from Fuller Vintage to Samichlaus stored away. But I always seem to come up with more reasons not to drink them than reasons to drink them :(
What constitutes the perfect age for bottled conditioned beer, every time I get a bottle out I think well if I leave it another year then maybe it will be better!
Gavin - ageing BCAs can be a bit of a lottery, but a good rule of thumb is that stronger beers keep longer. The only thing to do is to store more than one bottle of each beer, so you can experiment. Fuller's Vintage should improve for at least a couple of years, but try it for a bit longer if you can. Not sure that Samichlaus will develop much in the bottle other than a bit of oxidation, but I could be wrong (and I hope I am, 'cos oddly enough I've got one stashed away somewhere too).
Jeff - maybe you should try cycling for a bit. I've cut down on running in favour of cycling recently in an attempt to sort out a knee problem, which is working out well. It should help to stretch your ligaments without jarring the ankle too much.
This is the very reason the Belgians have a "Bottled" date as well as a Best Before date. They can then choose how old the beer is.
Hi! Jeff,
We are popping into Rochefort monastery on Thursday for a brewery tour & tasting. I'll mention you liked it, they will be so pleased.
CHEERS! Podge
I found a bottle of Fullers Vintage ale 1998 in the back of the cupboard yeaterday.The sell by is 2001. Can I drink it then?
Jeff; The Rochefort 8 and 10 have entirely different characters when consumed with food. Try an 8 with a piece of flourless chocolate cake and a 10 with a rare steak topped with a bit of crumbled, quality blue cheese. Both are magic, IMO.
Tom: I've had excellent aged Samichlaus, but only of the original Swiss version. If you're aging the Austrian, I'd love to hear what you find.
Anon; at ten years, the Vintage should be fine if it's been well stored. Your "back of the cupboard" reference, however, makes me think it could be hit or miss.
I have about 6 bottles of 1999 Fullers Vintage and I opened one last month, it was sublime. I have heard some people say that you shouldn't drink it after about 7/8 years as it is way past its best, I disagree.
I swim as much as I can, though that has fallen away a bit. I am still too heavy but at least the blood tests are good.
I have taken to storing most of what comes by over 9% as a matter of course if only because I have a hard time with them, especially if it is a 750 ml bottle. I had a Pannepot Grand Reserve 2005 the other day and it was infanticide - too much unresolved sugars leading to an odd Newkie Broon aspect.
I like the younger Rochefort 10 too... I think I enjoy the rougher edges a bit, puts hair on your chest. But the older ones are undeniably gorgeous. Sort of waiting for the weather to drop here so I can light a fire, put up my feet and pour one into a snifter. All I need is to get a smoking jacket and teach my pup to bring my slippers.
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