IPA number 6So after talking about how we should share our favorite cellared beverages with people I did just that by throwing a party when Fuz was in town to visit. Seven or eight beers I’d made over the past few months were brought up to share with people and for the most part the feedback was good. Or at least people were having a good time and had no reason to complain, so no news is good news.

I was too busy hosting to take notes about how things might’ve fared after a few months but luckily a few beers survived the party. Drinking them now, here are my impressions.

IPA 6 (the sixth IPA I made in ’09)- had a mild sweet citrus with a low level sweetness in the nose. Slightly sharp bitterness at the very end but it’s not an IPA anymore. Pale, maybe? Amber with some bitterness? Not quite sure, but it is still quite drinkable.

ISB (an ESB I overhopped) – a soft piney nose, like wet pine from the forest. Some maltiness in the middle and it’s a good thing there’s some carbonation in there because it’s got a sharp, rising bitterness at the end. The relief of carbonation helps offset that sharpness somehow. Maybe not for everyone but a good beverage, for sure.

IPA 5 (the fifth IPA I made in ’09) – has a much thicker head and it shows that I dry hopped it; tiny chunks of hop plant are suspended in the foam and the beer itself. This has a much stronger nose initially but by the time I went to write about it the scent was nearly gone. A ghost of citrus. What is left is a beer with a flash of malt and then a strong bitterness streak at the end that camps out on the middle of my tongue.

It’s nice that these beers all held up after a few months. I’m in the process of making some milder ales now and I don’t think I’ll have the same luxury.

One thought on “Revisiting”

  1. I also brought up beer I had been cellaring to share–specifically, a 2006 Abbeye de St. Bon Chien. Which, mind you, I enjoyed, but not as much as I had hoped.

    It’s a fabulous beer, but I do wonder if four years in the bottle had truly helped the flavors. Or, perhaps, I appreciated the younger Abbeye de St. Bon Chien I’ve had more.

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