TOPIC:

&amp;quot;hayzer&amp;quot;:2hymxqhk wrote: To answer the original post, I'd get some Samichlaus and Chimay (blue), and Westvleteren if possible (this is where the trip to Belgium would come in <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D --> ).

I see that the vintage beers article linked above lists Sam Adam's Triple Bock as a recommended beer for ageing[/quote:2hymxqhk]

Have to say, I'm not a fan of Samichlaus, at least, not while sober[/url:2hymxqhk]. <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) --> If I get to Brussels again, I could pick up more Westvleteren, but I think it's pricey for what it is (shock! <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->). Chimay, check, have some <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) --> Actually, I have a Triple Bock too, but have also been afraid to open it. <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

&amp;quot;Biertourist&amp;quot;:2hymxqhk wrote: If you don't mind a little brett funkiness; a beer bottled with live Brett (and quite a bit of residual dextrin sweetness) should age well and change considerably over time as the brett will stay alive slowly eating the remaining sugars.
...

Actually, the 30 year old Westmalle tripel I had was amazing, so it's not just the dark beers that age well; strong seems to be the only pre-req.

...

I had a SUPER oaky beer that I laid down for 2 years -Great Divide Yeti Stout- Barrel Aged, and it mellowed some and turned out really fantastic...[/quote:2hymxqhk]
Bret? Yep, I do. Will be getting a batch of Orval every year from now on.

Re dark beers, well, quite. I'd say strong or strong and hoppy in general, or funky.

I've oaked some of my own barley wines and have some 2 years old now. Not sure the oakiness makes them age any better, but I did prefer the non-oaked version. I have a Espresso Oak Aged Yeti Imperial Stout, might leave that for a while.

&amp;quot;traPISSED&amp;quot;:2hymxqhk wrote: The 1.5 liter magnums of rochefort 8 should be pretty nifty for laying down. Me and my friend have about 10 of them between us. They are corked and capped so it should last quite some time![/quote:2hymxqhk]
Someone did say to me that it's possible the larger bottles age better, for some reason. Why do you prefer the 8 for aging, if you don't mind me asking?

&amp;quot;alkos&amp;quot;:2hymxqhk wrote: ...there is some information about the chemistry of aging that makes me think if the super-steady cellar temperatures are absolutely necessary, or even if varying temperature is not better:[/quote:2hymxqhk]

Indeed! After reading Hops and Glory, I was thinking the same thing. Tropical cellar might be good <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->

&amp;quot;Biertourist&amp;quot;:2hymxqhk wrote: (Foreign Extra, Special Export?)
Since when is EITHER a craft beer?
-Porterhouse Celebration Stout would be equally qualified for extended aging and would qualify as craft beer. [/quote:2hymxqhk]
Who mentioned craft beer? Have you tried either? They're LOVELY. And that's coming from someone who dislikes the Guinness machine, but credit where credit is due.

&amp;quot;delzep&amp;quot;:2hymxqhk wrote: I had these[/url:2hymxqhk] recently in Belgium

...
I picked up a couple of De Molen beers at the weekend and the labels say the beer can be aged for up to 25 years[/quote:2hymxqhk]
That's quite the list! Nice ages too. Was this a specific tasting event? Bernardus from the 50s? Jesus! But, which ones would you have again? <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

I'm a fan of De Molen beers[/url:2hymxqhk] in general. Tsarina Esra Reserva and Kopi Loewak in particular.

THanks for the ideas so far. If there are more specific beer suggestions, keep them coming (bearing in mind availability where I live <!-- s:D --><img src="{SMILIES_PATH}/icon_biggrin.gif" alt="" title="Very Happy" /><!-- s:D -->).

the tasting was at the Bruges Beer Festival in September so none of the beers were mine. From memory, my favs were the Westmalle Tripel, Gouden Carolus and Floreffe Dark, although to be honest all of the beers were way past their best in my opinion. If I could have another one of them it would be the Floreffe Dark I'd say

video of the Westvleteren 8 bottles being opened[/url:ok5bjkxh]

I would prefer to age the Rochefort 10 but so far the monks will only bottle the 8 in larger format bottles for Christmas. They believe the 10 would be too much and should only be sold in the smaller bottles. Larger format bottled do fair better in my opinion, maybe because there is more sediment and maybe because there is less air in contact with the beer. Though those are just theories!

I'm guessing the guy who tried the really old stuff in Belgium went to the Kulminator in Antwerp??