Cave-aged IPAs? OK, it’s not doctor recommended, kid-tested or mother approved. Most brew hoarders go by the eenie-meanie-miney-mo-if-its-hoppy-let-it-go mantra, so they only age high-alcohol beers. And we’re sure there’s some scientific sense in that. But we also know that there are exceptions to every rule. So along with the bourbon-barrel 750 ml’s that grace every beer collection, we stuck hop-heavy beers in our makeshift cellar. Talk about testing our resolve! Just imagine it: you make a beer run, scoop up a frosty cold bomber of your favorite high-grade hoppy strong ale only to file it away like a dusty library book.
In honor of our efforts (and in the hopes of heading off any unfortunate science experiments) this week we popped the caps on three of our oldest pale ales just to see if they were drinkable, or better yet, even more desirable than fresh. Ehhhh, no quite… Some tasting notes.
Cave-aged: 8 months
Eye: Redhead pubic amber
Nose: Bottled air, dead flowers
Tongue: Cider, soap suds, cinnamon-stick gum and amonia
Brain: Autumnal, the strong hopping process gives a lasting die-out affect…
Cave-aged: 6 months
Eye: Sun-kissed, slightly dead marigold, no spritz
Nose: nutty, sweet nuthin’
Tongue: caramelized sugar, no hops in sight!
Brain: A surprisingly close approximation, and great version, of a barley-wine
Stone’s 11 Anniversary Black IPA
Cave-aged: 10 months
Eye: bone-gray and corduroy-brown
Nose: gamey funk, trash and stout
Tongue: pure beer bitter, baker’s chocolate,
Brain: Aged beer in a classical sense plus the still bubbly brightness of hops<form
