Adam at Pints and Pubs is the host of the March Session. For This month’s Session it is time to take stock of what you have stored, what you might be aging.
So, I’m interested to know if you take stock of the beers you have, what’s in your cellar, and what does it tell you about your drinking habits. This could include a mention of the oldest, strongest, wildest beers you have stored away, the ratio of dark to light, strong to sessionable, or musings on your beer buying habits and the results of your cellaring.
When you got through my aging shelf you won’t find any production brewery beers. On the rare occasions that I buy beer, it is something that is bought to be drunk within a day or two of purchase. Instead, what you find are beers, meads, and ciders that are brewed with the intentions of long term aging. Many times those that are stocked away are not even ready to be opened until a full year has passed.
What I found today was two different meads, cider from the fall before this last one and a few bottles of beer. One of the sets of bottles is the sour that were packaged in champagne bottles. There are only 4 of these left. There is also half a case of maibock.
The intention is always to let the aging bottles sit. But inevitably I will raid the stash from time to time. I like to sample them at different ages and make note of the changes that transpire. Sometimes I miss out when a batch has reached a really great age. I see this quite often with ciders. There is a certain point when the character of the batch turns a corner. Before this moment the cider was decent. But after this point it becomes sublime.
There is a lesson in this. Letting your work reach maturity teaches us patience. With patience we can reap rewards that far exceed our expectations.
Time for a pint…