[Cellar Review] He'Brew Jewbelation Reborn (17th Anniversary Ale - 2013)

Brewed By: Shmaltz Brewing Company in Brooklyn, New York  

Purchased: 22oz bottle bought at Binny's in IL; 2013 

Style/ABV: American Strong Ale, 17.0%

Reported IBUs: ?

Tonight's beer is a beer I first had back in November of 2013. And as I said back then: "this beer is a bit of a hot mess." But that was back then. This is now. Five years later. About He'Brew:

that was then, this is now

He'Brew is part of the Shmaltz Brewing Company. The Shmaltz Brewing Company has two lines of beer: their He'Brew The Chosen Beer, and their Coney Island Craft Lagers. Shmaltz Brewing Company is a craft brewery based in San Francisco, California, founded by Jeremy Cowan in 1996. The company previously contract brewed most of their beer through the Mendocino Brewing Company, while operating a small brewery in Brooklyn, New York. After 16 years of having their beer contract brewed, the Shmaltz Brewing Company opened its own New York State microbrewery in Clifton Park, NY. The new location features a 50-barrel brewhouse, with 20,000 barrels of annual capacity, and began production April/May 2013, officially opening July 2013. The company is known for its innovative beer, eye-catching bottle artwork, and sense of humor. For more information, check out the Shmaltz website HERE. Don't be a schmuck!

The Jewbelation Reborn is part of the He'Brew Anniversary Ale series. The malt list is: 2-Row, Spelt, Vienna, Munich, Rye, Wheat  Einkorn, Emmer, Chocolate, Crystal Rye, Dark Crystal, Roasted Barley, Roasted Wheat, Flaked Oats, Caramunich 40, Carapilsner, and Kiln Amber. The hops include: Warrior, Columbus, Apollo, Palisade, Golding, Tettnang, Ahtanum, Cascade, Czech Saaz, Centennial, Chinook, Santiam, Simcoe, Summit, Amarillo, Citra, and Crystal.

He'Brew Jewbelation Reborn 2018 Cellared

So you're probably wondering, does this look dramatically different than its fresh counterpart? And the answer is surprisingly: YES! Look at the struggling head on the five year vintage. The cellar vintage pours out like coca-cola. Contrast that to the tight and thick head on the fresh 2013 vintage. But looks are deceiving, like that experienced senior in sweatpants who doesn't do their hair or give two looks about their apperance compared to the perfectly manicured freshy who would be lost in an eggplant factory. 

Gone on the aroma are the hops, along with the fruity berry puree notes. No, this does not smell anything like how I described the fresh vintage. The aroma is rich, and aged, with hints of soy, molasses, lovely sherry wine notes, dark fruits in the form of prunes, raisins, and plums, and oxidation for sure with some stale wet leaves and pine nuts.  

He'Brew Jewbelation Reborn 2013 Fresh

And wowza. Not only does this taste amazing...it is quite layered and complex. This has barleywine qualities with complex layers of burnt maple, caramel sugars, brown sugar, and toffee. There's a light fudgy aspect to the mix, which reminds me of the pre-2015 Bourbon County glory days when the beer seemed a bit hotter and less sweet. There is quite a bit of alcohol, which I would expect (and honestly) want in a 17% beer. The idea that a 17% beer would be without alcohol seems absurd, right? I'm not getting as much of the oxidation notes in the taste, which is GREAT. In fact, the faint oxidized hops in the aroma don't really show up on the palate. What I do get is a kiss of dark fruits and soy. It is a nice counterpoint to the beer itself.

This has some bitterness to it, which may be from the remaining hop oils or the dark shades of malt. This is wonderfully complex. This is also CONSIDERABLY better aged than fresh. It's too bad He'Brew dropped the anniversary year corresponding hops/malts/abv shtick. These are always fun to age, and sometimes you end up with a really nice sipping beer like tonight. Speaking of: up front you get dark fruits, raisins, light raspberry puree, alcohol, and complex caramel sugars; the mids touch of fudge, umami/soy/dark fruits, some light light oxy; the back end drops more fruits and fudge, with alcohol. This is sticky and deep like the adult side of the swimming pool. Palate duration is off the chain.

Rating: Decent Above-Average (4.25/5.0 Untappd)

Wow, so when you compare this beer fresh to the beer we are drinking today....it is really one of those night and day examples. I gave this beer a generous 3/5 back in the day and called it a "hot mess." The beer we have today is complex, layered, and delicious. My only regret is this was my last bottle. Wah wah. If someone from Shmaltz is reading this....please, bring this back. 

Random Thought: So what did we learn today? Well, we learned that this beer sucked fresh and needed at least a few years in the ol' cellar. Honestly though, this beer could have probably aged for another year or two. I just got antsy after five years. I really did have a debate in my mind about whether or not to open this beer. I'm glad I did.

[Cellar Review] 2017 Traquair House Ale VS. 2013 Traquair House Ale

2013 Vintage Traquair Ale

The Traquair House Ale is an instant classic. The beer has gained notoriety for its interesting history and ability to be aged. I lucked into a few bottles of this beer back in 2013, and thought I would throw one in my cellar. I was thinking about when I wanted to pull the beer and try it. And as fortune would have it, while cruising the import aisle at Binny's looking for some Irish Dry Stouts, I stumbled upon a new vintage of the House Ale. So here we are.

The two beers in their glory:

Brewed By: Traquair in Innerleithen, Borders, Scotland  

Purchased: 500ml (1 pint, 0.9oz) bottle bought at Jewel-Osco in Chicago, IL; 2013 

Style/ABV: Scotch Ale, 7.2%

Reported IBUs: ?
Best By Date: June 2018

2017 Vintage Traquair Ale

Brewed By: Traquair in Innerleithen, Borders, Scotland  

Purchased: 500ml (1 pint, 0.9oz) bottle bought at Binny's in Chicago, IL; 2017 

Style/ABV: Scotch Ale, 7.2%
Reported IBUs: ?
Best By Date: May 28, 2026

[2013] Appearance: Both beers kick up an eggshell head, but the body of the 2013 House Ale is considerably more murky and worn. There are ruby red tones, but they reside in a swampy haze.

[2017] Appearance: Ruby red, filtered, and deceptively looking like your run of the mill bottle of Shamal Adams. An intriguing, ruby body.

[2013] Aroma: Here is where these two beers depart. The 2013 bottle features peat moss, raisins, leather, faint wood/barrel, oxidation, sherry, some port wine, hints of fortified marsala, and these beautiful tropical and stone fruit notes that come across through shades of peat moss. 

Side-by-Side

[2017] Aroma: The 2017 beer is brighter on the nose immediately, and has a strong grain and malt presence, with a fair amount of peat. There is oak, Scotch Whisky, toffee, caramel, and some toast. Cereal grains are present, and the beer smells warm and inviting. It smells not unlike a brewery. Lots of peat.

[2013] Taste: Wow. Not at all what I was expecting, the 2013 vintage basically sips like a nice peat whisky, sans the alcohol and burn. This is all about the sweet peat moss, with notes of raisins, woodsy mushrooms, musty leaves, peat, peat moss, greens, shades of fruitiness, and some lingering barrel character on the back. As the beer opens up in my glass, I'm getting some fruity notes too (probably from the yeast). Interesting stuff.

[2017] Taste: The taste of the 2017 vintage mirrors the nose in many ways. This is an assertive, grain-forward beer with lots of peat notes. There's a fair amount of astringency from the grain (and water and barrel, hang on) which drops some cereal and toasty notes. The barrel adds oak and wood tannin, and peat moss. The water is hard. There's a whole lot of peat. 

[2013] Finish: Wonderfully complex, this lays Scotch whisky in your glass and doesn't look back. The beer is medium-full, with shades of peat moss, fruit, grain and barrel tannin. There's some oak, chocolate, musty mushrooms, and layers of complex and developed graininess. Palate depth is banging, and this is endlessly complex. It really develops in waves, with peat moss and Scotch whisky up front, fruity notes and then oak/chocolate in the mids, and lingering musty mushrooms and wood and barrel in the back. 

[2017] Finish: The 2017 vintage is thicker, heftier, hoppier, and maltier. It is probably more in line with what I would look for in a beer as a pretty stereotypical American craft beer nerd. The beer is medium-bodied, with good palate depth and moderate to full duration. Each sip does linger in your mouth for 30-60 seconds. And there's good depth of flavor here. You get grains and peat moss up front; cereal and hoppy bitterness in the mids; the back end drapes some of the wood tannin, oak, and more peat moss. The lingering flavor is decidedly the peat moss. If you like Scotch whisky, this is a good contender. 

With flash/potato: 2017 on the left, 2013 on the right

[2013] Rating: Decent Above-Average (4.25/5.0 Untappd)

This was fun to age, and I would age a bottle again. I think the aged bottle is more complex and more intriguing, although it appeals less to my own preferences and sensibilities. I'm not a huge Scotch whisky guy, but I enjoy the complexities of a good peat drink. The layers of grain, smoke, and complex fruitiness are nice. There's no doubts about it, the 2013 bottle morphed into something quite nice and complex. 

[2017] Rating: Light Above-Average (4.0/5.0 Untappd)

All around this is sweeter, hoppier, and smells and tastes like a brewery. The peat moss pops in as a secondary note, and brings along some oak, wood, and fruitiness. The yeast contributes some fruity characteristics to the beer as well. It's good, even thought it is not my go-to jam. It's no Dubbel. But this is an admittedly awesome beer. If you do see it, pick it up. This is one of those beers that comes around once in a while, and is worth checking out.

Random Thought: Proof that cellaring doesn't have to be super serious. Go buy some beers, stick them in your cellar, and see what happens. 

[Cellar Review] Central Waters Brewers Reserve Bourbon Barrel Stout (2011 Vintage)

Brewed By: Central Waters Brewing Co. in Amherst, Wisconsin

Purchased: 12oz bottle from a 4-pack bought at Humboldt Haus On The Boulevard Liquors And Spirits in Chicago, IL; 2014 (2011 bottle)

Style/ABV: American Stout/Imperial Stout, ?.?%???

Reported IBUs: ?

Back in early 2014 I reviewed the 2013 Vintage of Central Waters' Bourbon Barrel Stout. I love that beer, it's a fantastic bourbon barrel stout, and you should buy it if you see it. The story behind tonight's beer is that I was hunting for the 2014 vintage of the Bourbon Barrel Stout. So far, the 2014 vintage has not hit my distro yet. I did, however, see that someone was selling the Bourbon Barrel Stout per BeerMenus. I hopped in my car and went to check it out. When I arrived, I discovered that the store was selling the 2011 Vintage. WHAT? I asked the guy who was working there what the story is with the 2011 vintage. According to the employee, they put in an order for the 2014 Bourbon Barrel Stout, but it is currently unavailable. Central Waters was able to hook them up with some of this 2011 vintage. Apparently, they just have some of this stuff laying around. Cool beans. So...I guess we are doing an impromptu cellar review. About Central Waters: 

Central Waters was founded in 1996 by two friends, Mike McElwain and Jerome Ebel. The two bought an old brick building in Junction City, Wisconsin. During the next two years, the two restored the building, and put in brewing equipment. A few months later, Paul Graham joined the brewery. After three years under the original ownership, the brewery was sold to brewer Paul Graham and home-brewer Clint Schultz. On the brewery's five-year anniversary, Central Waters purchased a new brew house because the old location was having issues with equipment and age. In 2006, Clint Schultz left the brewery. The brewery is currently owned and operated by Paul Graham and Anello Mollica. To read more about the brewery, check out their history page.

The Brewers Reserve Bourbon Barrel Stout is part of the brewers reserve series. This one is aged in used oak bourbon barrels, and is described as containing notes of bourbon, vanilla, and roast. 

Central Waters Brewers Reserve Bourbon Barrel Stout (2011 Vintage)

The 2011 vintage pours into a dark brown, and eventually opaque body. This looks like it has thinned out a bit with time, pouring more into a cola brown than obsidian black. The beer kicked up a finger of brown head, but the head is short lived. There is some head retention in the form of a cauldron effect, and there is lacing and glossy alcohol legs. Overall, this has held up well in the bottle over the past few years.

On the aroma: one of my favorite things ever, especially in an aged beer. I'm talking about that mother fucking Twizzlers note. This also dives right into big flowers, huge floral aromas, dark fruits, perfume, figs, dates, raisins, and underlying whiskey/bourbon sweetness. After three years, I'm still getting some faint wood, vanilla, bourbon, and chocolate. The nose smells absolutely melded, and this smells like a well integrated beer. I'm really excited to taste this.

Wow. This is fantastic. I know now why Central Waters decided to selectively release a ton of this 2011 vintage into the local supply...this has aged fantastically, melding whiskey raisins and bourbon dark fruits into chocolate, cocoa, wood, and barrel. This is super fused and melded, with Twizzlers, dark fruits, raisins, figs, and subtle oak, bourbon, chocolate, molasses, and vanilla. This is reminiscent of the aged 50/50 Eclipse bottles, which is high praise.

At ~9.5% per Untappd, this is drinking smoothly. I'm not getting much alcohol, minus the warming in my chest. This is sticky and sweet, with a full-bodied mouthfeel. There is still some nice carbonation three years later. This is very complex, and the palate depth is good. Up front: chocolate, bourbon, dark fruits, Twizzlers; the mids roll into some bourbon spice, barrel, wood, tannin, cocoa, vanilla; the back end hits whiskey raisin bliss, with more dark fruits and tons of complexity. This is the fucking tits.  

Rating: Above-Average (4.5/5.0 Untappd)

I'm feeling a Strong Above-Average here. I have to dwell on this before I bump it to that Divine Brew level, but holy shit, this 2011 Vintage aged gracefully. This has melded into something that is incredibly complex, balanced, and delicious. I would not age this any longer, because the touch of oxidation I am getting is only going to grow. Right now, this is amaze-balls. Food pairings here include nothing. Pour this beer into your glass, and fucking enjoy it.

Random Thought: When Central Waters hits their stride, they make some impressive beer. Their Bourbon Barrel Stout is the consolation prize for all you folks that couldn't land some Bourbon County Stout. 

[Cellar Review] Sierra Nevada Celebration Ale 2011 Vintage

Brewed By: Sierra Nevada Brewing Company in Chico, California 
Purchased: Single bottle (12oz) from 6-pack purchased at Jewel-Osco in Chicago, IL; 2011
Style/ABV: India Pale Ale (IPA), 6.8%

Reported IBUs: 65

For whatever reason, people LOVE to cellar the Celebration Ale. It makes no sense, since this is a hop-forward beer that is all about those "wet hops." Google it. Anyway, I happen to have a 2011 vintage laying around...so here we are. About Sierra Nevada:

Sierra Nevada are one of the big players in craft brewing, and one of the first craft breweries to arrive on the craft beer scene. If you check out their history page, you will see that founder Ken Grossman began his quest to build a brewery in 1976. In 1980, Ken Grossman and co-founder Paul Camusi brewed their first batch of Sierra Nevada Pale Ale. According to Wikipedia, Sierra Nevada's Pale Ale is the second best selling craft beer behind Boston Lager. Sierra Nevada is the sixth largest brewing company in the United States as well, cranking out over 750,000 barrels in 2010. For more info, check out their website.

Seriously, don't cellar this beer. This is a good beer fresh, as I noted way back in 2011. This beer is brewed with Chinook and Centennial hops, and features a Two-row Pale and Caramel malt base. 

[Cellar Review] Sierra Nevada Celebration Ale 2011

The aged vintage pours into a cloudy and hazy reddish/orange body, kicking up a momentous amount of orange/caramel-tinged head. This beer has had some time to carbonate in the bottle, and features a good amount of rising carbonation, sustaining head, and yeast particles that are just floating around. There's a good amount of lacing on the glass as well....

The aroma is a pretty solid indicator that this beer has been aged. Long gone are the vibrant citrus and pine notes. They have been replaced with wet leaves, iced tea, and watery Aspirin. It smells like a weak and aged Barleywine. This is what happens when hops drop off...hop...drop...fade...roll...twerk it.

This doesn't taste as disappointing as you would expect it to taste...but it's no Barleywine. The beer is well carbonated, still, and has those gentle iced tea hop notes with some crushed wet leaves. There's a little caramel and orange marmalade hanging around in the malt base spectrum, and the beer does gently veer in the direction of pine nuts and maple syrup....kind of like a Barleywine. But Cerra Nevaroz releases this shelf turd called Proud Foot that is totally more suitable for aging. Yeah.

For a 3-year-old beer, this isn't awful. It tastes very much like a muted Barleywine. All the faded elements have faded in the appropriate places...it's like being blessed with great tits and also having gravity pull them down favorably. I don't even analogy anymore. This is still well-carbed, retains a medium body, has solid palate depth, and solid complexity. It's a touch oxidized, and the hops generally veer in the direction of iced tea and that pine nut thing you get in aged BWs. Surprisingly, a malt base does retain, showing up in the back-front, mids, and back, mostly as hints of orange, caramel, and bread. This isn't awful, but it is much better fresh. If you want to age a Barleywine, buy a Barleywine. 

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Decent Average on this. It's not bad...but it is definitely better fresh. Food pairings here include nothing. Do you really want to pair food with a 3-year old beer?

Random Thought: Can we finally lay to bed the myth that you should age this beer? If you desperately want to age a Sierra Nevada beer, age their Big Foot.

[Cellar Review] Samuel Adams Griffin's Bow Oaked Blonde Barleywine Ale (Vintage 2012)

Brewed By: Boston Beer Company in Boston, Massachusetts 
Purchased: 22oz bottle bought at Binny's in IL; [Batch No. 2] 2012
Style/ABV: American Barleywine, 10.0%

Reported IBUs: 45

Back on February 8, 2013, I reviewed the Sam Adam's Griffin's Bow. This inexpensive American Barleywine is both tasty and exotic. Brewed with Nelson Sauvin and Zeus hops, and aged on (or with) toasted oak, the Griffin's Bow is a creative take on the American Barleywine and part of Sam Adam's small batch series of beer. About Sam Adams:

The Boston Brewing Company/Sam Adams is, of course, the brain child of Jim Koch (and Harry M. Rubin and Lorenzo Lamadrid). Founded in 1984, Jim Koch got the ball rolling after college when he decided to resurrect and brew his favorite family recipe. That recipe belonged to his great-great grandfather, Louis Koch, and dates back to the 1870s (where it was brewed in a St. Louis brewery). That infamous family brew is the Sam Adams Boston Lager, of course. You can read more about the history of the Boston Brewing Company HERE, or check out their website HERE.  

Why age this beer? Good question. The bottle says: "Enjoy now or age it to further develop rich and unique flavors." The bottle also notes on the back: "From the aroma and notes of sweet honeysuckle, pineapple, and grapefruit, to richer hints of burnt sugar, and toffee, this intriguing brew is full of complex flavors. The distinct character of toasted oak adds depth and contrasts the light fruit sweetness. This unique take on a barleywine ale surprises with its smoothness and balance of fruit, hop citrus, and warmth." 

With that said, let's get this late 2012 vintage into a glass and see how a little over a year has done to this beer. 

Sam Adams Griffin's Bow (Vintage 2012)

This pours into a hazy, golden-orange body, and kicks up two fingers of dense, sustaining, golden-tinted head. Bright light confirms the hazy orange goodness, and you can see peppery dots of carbonation slowly ascending. Let me reiterate: head retention is really good here, with a finger still hanging around. There's plenty of lacing too. 

Even with the passion fruit/grape you'd expect from the Nelson Sauvin, I'm mostly getting pine, pine sap, caramel, toasted sugars, toasted oak, oak, and maybe some leafy hop aromas. There's some resin on the nose, and maybe some grape leaves, but there's lots of toasted sugars, sugar, and even a little grain/wood/coconut. 

As far the taste goes...this is inviting and warm, with lots of resinous pine, pine sap, and maple syrup up front; and some nice toasty oak, coconut, and toasted grains in the back. I wish this was a bit more complex, but it feels mellowed out at this point in time. There's a slightly harsh and astringent bitterness in here that I can't quite place a finger on...maybe a toasted grain character that shows up mid palate with some hop bitterness, before the beer mellows out into the oak in the back. Once you hit that oak note, you can dial up the wood and grain and things are okay. 

This is full-bodied, with lazy carbonation. It would be smooth and creamy if not for the sugary body that almost pulls like a mead or heavy wine. It's never cloying (imo), and you don't feel the full burden of the 10%. Still, this is a sipper through and through. Complexity is moderate, but the palate depth here leaves a bit to be desired. I feel like this beer could be more expansive and feature more depth across the front to back. Up front you get lots of resinous, sugar-coated pine sap, maple syrup, piney notes, caramel, brown sugar; the mids roll into more sugars, and then you get a bitter and astringent woody note, some grains, bitter hops; the back end is pleasant with nice oak, wood, coconut, toasted oak, toasted grains, lingering fruity sweetness. It's okay.

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Light Average on this beer. I seem to recall enjoying the slightly more when it was fresh. The zesty pineapple notes you get from the hops when this beer is fresh cuts through a bit of the cloying sweetness that has now come out after a year of letting the hops drop off. It's not bad though...I would definitely recommend aging one of these for fun, especially at $7 or $8 a bottle. Food pairings here include creme brulee, fruit cake, fig pudding, and heavily grilled meats and sausages. 

Random Thought: As predicted yesterday, my run tonight was horrible. I guess a weekend of drinking to the point of a hangover will do that to you. 

[Cellar Review] Dogfish Head 75 Minute IPA (Vintage 2012)

Brewed By: Dogfish Head Brewery in Milton, Delaware

Purchased: 750ml (1 pint, 9.4oz) bottle bought at Evolution Wine & Spirits in Chicago, IL; 2013 (Bottled In: 2012G 03:37 aka December 2012???)

Style/ABV: Imperial IPA, 7.5% 

Reported IBUs: 75

Maple syrup? Check. Cellared beer? Check. Awww yis. About Dogfish Head:

Dogfish Head is a craft brewery based out of Milton, Delaware. The brewery was founded by Sam Calagione back in 1995. The brewery began as a brewpub (the first in Delaware) called Dogfish Head Brewings & Eats, and was originally located in Rehoboth Beach, Delaware. The initial brewing setup included three kegs and propane burners. They brewed 12-gallon batches of beer three times a day, five days a week. In 1996 the brewery began bottling their beer, and by 1999 they had distribution to around a dozen different states. In 2002 the company outgrew their Rehoboth location, and moved to Milton, Delaware. More info can be found HERE. You can also check out the brewery's Facebook page, Instagram, Twitter, or Google Page. 

A little over a year ago, I reviewed the Dogfish Head 75 Minute IPA. The 75 Minute IPA is a fantastic beer, blending the 60 and 90 Minute IPA, and adding a little maple syrup and dry hop goodness. You're probably wondering why I chose to age a 7.5% IPA, and that's a good question, Scotty. There was no real reason behind this decision, other than the beer is (1) bottle conditioned, (2) fortified with maple syrup, and (3) a Dogfish Head IPA. I find Dogfish Heads heavier IPAs to be a bit cakey and malty, and I'm hoping this one holds up like one of your French Barleywines. I'll paint it like one anyway. 

Because this comes in a 750ml, Dogfish Head opted to use one of those confusing dating codes. This one has a "Bottled on 2012G" marking. I assume that means this is a 2012 vintage, and word on the street was that the "G batch" was brewed in December. Don't quote me on that, but the timeline matches up with my original review. 

Dogfish Head 75 Minute IPA (Vintage 2012)

Unlike last night, I was a little more prepared for some gushing action. This one did prematurely pop like teenage boys, but there was no fountain. This one pours into a super juicy and super hazy honey-amber body. There are gorgeous gold and honey tones, and the beer kicks up three fingers of gorgeous, honey-tinted head. It's a good looking beer, and it hardly looks like it has been worked over in the cellar. In bright light the beer is a vibrant orange with yellow tones, and there are streams of tiny carbonation visible in the mix. 

The aroma is faded and subtle and not very prominent. That's a mild concern, but I'm happy to report that I am getting some Barleywine-esque pine and syrup on the nose, along with some mild maple syrup, caramel, cakey malts, and a faint cakey citrus note (sweet orange candies). There's also maybe a hint of oxidation on the nose.

The taste isn't bad...this is actually pretty interesting. It's just very toned down and one note. This beer was banging fresh, but now it's settled into something super mellow. I'm getting mellow pine, cakey malts, honey, maple syrup, bread, light oxidation, and the whole package is super gentle. It's almost vinous at this point, like a honey or maple syrup mead. There's lots of carbonation, which really helps stimulate your tongue and move things along, and the very faint pine notes are of the pleasant variety. Oxidation is on its way but this still tastes good. There is no paper and no ass pennies to be found here. 

This is fantastically mild, with a medium-light mouthfeel that is well-carbonated and leaning towards the malty. The malts aren't overbearing or sweet, which is really interesting. This is actually a really interesting beer to try aged, it's just not very bold or bright. Palate depth is good with good duration and intensity, the complexity is rock-bottom low with a one note theme. Up front: maple/honey/pine sap and pine; the mids roll into more honey and pine sap, with subtle cake and bread; the back end finishes with lingering honey, pine sap, and syrup. It almost reminds me of a wine or something aged on oak.  

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Light Average on this experiment. What I like about this is the gentle malts that aren't overly sweet or overbearing. That's an impressive quality you don't find in many beers. It really reminds me of a wine or even a malty Scotch Ale aged in oak. It's a really gentle, nice flavor...proof that putting honey or maple syrup into your beer can only result in good things. Like Hopslam, this is a beer best consumed fresh. When this beer is fresh, you get a brilliant interplay between bold hops, cakey malts, and the maple syrup. I'm happy I gave aging this a shot, but I wouldn't do it again. Food pairings here: bread pudding, dessert foods, anything with pine nuts, risotto, and yeah.

Random Thought: I really like the 90 Minute and 60 Minute IPAs. But the 75 Minute IPA is in its own class of awesome. Dogfish Head needs to brew that beer more regularly. 

[Cellar Review] Pipeworks Santa vs. Unicorn (American Barleywine Style Ale) (Vintage 2013)

Brewed By: Pipeworks Brewing in Chicago, IL  

Purchased: 22oz bottle (Batch #79) bought at Binny's in IL; 2013 (bottled 01.22.2013)

Style/ABV: Imperial Red Ale/American Barleywine, 10.0%
Reported IBUs: ?

It is hard to believe that it has been over one year since I began reviewing Pipeworks' beers. Back in the January of 2013, I reviewed the Pipeworks Santa vs. Unicorn. I found the beer to be superbly underwhelming. For fun, I thought, "why the hell not, I'll age a bottle."

So I bought another bottle. If you are a keen reader/observer, you'll note that the beer I am reviewing tonight is from the Batch #79 release. The beer I reviewed back in January 2013 was from Batch #64. The two batches were brewed close enough together that I doubt it matters much, plush this shitty blog is far and away from a perfect science. You've been warned.

About Pipeworks:

Pipeworks has humble roots. The brewery was founded in Chicago in 2011 by Beejay Oslon and Gerrit Lewis. The duo were both homebrewers that met while while working at West Lakeview Liquors. In 2011, they began to raise money for their brewery using the online Internet site, Kickstarter. Olson and Lewis were both educated at De Struise Brewery in Oostvleteren, Belgium. With that knowledge, and the money from their kickstarter, Olson and Lewis created a unique brewery that is smaller in size, and intended to brew smaller batches of beer. The company's motto is "small batches, big beers." And indeed, since the brewery has been around, they've been releasing a lot of one-offs and small batch releases. The goal is to release a new beer every week. You can read more about the brewery at their website HERE.

I have some serious reservations about aging Pipeworks' beers, especially their early batches. BUT, to the credit of Pipeworks, the beers I have held on to for extended periods of time did hold up well. Specifically the Raspberry Truffle Abduction, which was a delight half a year later. 

Tonight's beer was brewed for the Winter, but has made several appearances with possible recipe tweaks and slightly different names. A much improved version of this beer was released in July of 2013; the Sam Vs Unicorn found Pipeworks channeling their inner Lagunitas. The Sam Vs Unicorn was a fantastically hoppy, spicy, malty, Imperial Red...the type of shit that I salivate over. I do love my Imperial Reds. Imperial Reds flirt with American Barleywines, but are so much better. I'm really curious to see how this one has held up to age. 

Without further ado. And if you care what is on the back of this bottle, go read my review for Batch #64. The print is identical. 

Pipeworks Santa vs. Unicorn (Vintage 2013)

As I kind of anticipated, this one gushed on the pour. That's what happens when you age a conditioned beer for a year and then open it up on the warmer side of cellar temps. This one pours into an absolutely swampy orange-red-brown haze. This one is practically opaque, with big juicy brown/orange tones in bright light. It's like a Ween album, weirdly appealing and off-putting at the same time. This one also kicked up a finger of caramel-tinted head that is sustaining quite nicely with a centimeter coating. There's some lacing as well.

How about that aroma though! Wow, this thing has improved with age. At least per my previous tasting notes. I'm getting huge cakey malts, pine sap, maple syrup, waffle house, pine, and pine tar. There is some big hop resin lurking beneath, with resinous grapefruit and lemon making an appearance on the nose. There's good sweetness on the aroma, with caramel, brown sugar, and balanced treacle goodness ala a well-crafted, aged, American Barleywine. 

The taste fails to live up to the awesome aroma, but it's a big improvement over the beer that I reviewed back in 2013 and said "meh" to. This one has a nice body, especially for the style. American Barleywines can be quite heavy-handed, but this has lots of carbonation, with a full-bodied thinness, and just a touch of oxidation. The balance here has shifted from hop-forward into deep caramel sugars, but there are still plenty of hops present. I'm getting big pine, pine sap, maple syrup, treacle sweetness, nuttiness, pine nuts, brown sugars, burnt caramel, more burnt caramel, even more burnt caramel...serious up-thumbs for the dark sugars in here, it's almost Belgian-esque and that is fucking awesome. I don't even know how or why, but I like it. There's some resinous and sappy lemon and citrus hanging around in the taste, but this one mostly dials in that pine-maple-caramel trifecta.

To reiterate, this is full-bodied but on the thinner and more drinkable side, especially for the style. I think this beer toes the line of a true American Barleywine, where the Sam Vs Unicorn is more of an Imperial Red. Palate depth here is good, and this one has good duration. Complexity is low to average, or maybe not. I'm not a huge fan of American Barleywines, but I'm digging this. You don't pick up any of the 10%. There's a lotta pine sap, maple syrup, and caramel sugars up front; that rolls into nuttiness, pine nuts, more pine sap, resinous lemon, bitterness, burnt caramel; the back end continues to layer the dark sugars and burnt caramel, and the finish is surprisingly bitter and piney. Picture the Canadian woods: cabins, brown bears, stalking sorority chicks. That's this beer.

Rating: Above-Average (3.5/5.0 Untappd)

I'm feeling a Light Above-Average...I'll toss this a bone for just being a fun experiment. This isn't quite as refined or complex as a Sierra Nevada Bigfoot or whatever classic Barleywine comes to your mind, but at the same time it's not really far behind. I found this beer to be really disappointing fresh, but what I have here now is drinking really good. I'd pay $10.99 to age one of these again. Food pairings here: anything with pine nuts, including stuffed mushrooms, risotto, nutty desserts, and maybe even chicken and waffles. 

Random Thought: I don't understand American Barleywines. I have such a love/hate relationship with the style. 

[Cellar Review] Samuel Adams Imperial White (Imperial Series) (Vintage 2012)

Brewed By: Boston Beer Company in Boston, Massachusetts 
Purchased: Single bottle (12oz) from a 4-pack bought at Jewel in Chicago, IL; 2012 
Style/ABV: (Imperial) Witbier, 10.3%

Reported IBUs: 15

Tonight's beer should be a lot of fun. Back in 2012, I cracked into a bottle of the Sam Adams Imperial White. I found the beer to be equal parts cloyingly sweet, boozy, and over-the-top. It's a divisive brew, even by my own standards. But I'm curious to see how this one has held up down the stretch. About Sam Adams:

The Boston Brewing Company/Sam Adams is, of course, the brain child of Jim Koch (and Harry M. Rubin and Lorenzo Lamadrid). Founded in 1984, Jim Koch got the ball rolling after college when he decided to resurrect and brew his favorite family recipe. That recipe belonged to his great-great grandfather, Louis Koch, and dates back to the 1870s (where it was brewed in a St. Louis brewery). That infamous family brew is the Sam Adams Boston Lager, of course. You can read more about the history of the Boston Brewing Company HERE, or check out their website HERE.  

The Imperial White has since changed from its 4-pack, 12oz format. Now part of the Sam Adams Small Batch series, this beer is described as having "an exotic blend of spices reminiscent of medieval brewing." Suggested tasting notes include coriander, dried plum, anise, orange, and citrus. This one is brewed with wheat and pale malts; Hallertau Mittelfrueh hops; and orange & lemon peel, dried plum, grains of paradise, coriander, anise, hibiscus, rose hips, tamarind, and vanilla. At 10.3% and 15 IBUs, this is one big, malty, sweet beer. But the real question is....how does it age?

[Cellar Review]  Samuel Adams Imperial White 2012

This one pours into a murky golden-orange body that is super swampy and absolutely filthy. The beer kicks up three-plus fingers of thick, creamy, porridge-like head. The head is golden/orange-tinted, and is sustaining like a wheat beer. It's impressive for a 2-year old beer. Along with the impressively swampy body and thick creamy head, there are some yeast floaters in the glass. Bright light confirms the same stuff.

On the aroma: huge Twizzlers, Doppelbock-like sweetness, oranges, weird medicinal funk and band-aids, eggnog, and lots of intense spice. I'm pulling out big anise, clove, coriander, and some spicy funk. There's an underlying bready heaviness to the aroma as well. 

Age has done a lot for this beer in terms of mellowing out the taste. I'm getting a lot of that classic apple/raisin/apple juice flavor you get from aged wheat beers. Gone is the cloying sweetness, orange spice, and booze. I'm picking up mild orange, bready notes, grains of paradise, anise, Twizzlers, and tons of bread. It's stuck somewhere between a Wheatwine and an Imperial White...and it really reminds me of the Pipeworks' Elijah's Revival. 

Aging this beer was a good idea, and I'm happy I took the gamble. At 10.3%, this beer was not only originally cloying and sickly sweet, it was also boozy. Now that the cloying and sweet part has dropped off, you are just left with the boozy aspects. As it stands now...the booze is not nearly as noticeable. Palate depth is good and the beer has good duration, but this isn't very complex for the grocery list of ingredients involved. This one kind of flat-lines after the mid-palate. You get big wheat, apples, raisins, Twizzlers, and bready orange and spice up front; that rolls into a huge, sweet, bready middle, with tons of orange and spice; the back end is trailing apple juice, raisins, wheat, and bread. The finish is actually kind of dry and bitter relative to the immense sweetness. This one is full-bodied but nowhere near as full-bodied as it is when fresh.

Rating: Average (2.5/5.0 Untappd)

I'm feeling a Light Average here. This is just okay...I'm happy I cellared it, but this isn't doing much for me. Honestly, I need to revisit this beer fresh, but this is one of those beers that is having a serious identity crisis. It's an Imperial White...so it's not a proper Wheatwine, it's not a proper Wheat Ale, and it's not a proper Belgian Strong. You can get a lot of the notes and characteristic from this beer in other, better beers. But anyway, food pairings here include grilled meats, lamb, and anything with a rustic, raw vibe. Would I recommend cellaring this one? Maybe? I dunno. This beer is divisive and problematic when it is fresh, but it also has some good qualities that are lost in this aged version. Then again, the aged version cuts out a lot of the problematic and cloying sweetness, and that's always a plus. 

Random Thought: The 12oz format here is nice. I can't imagine trying to drink 22oz of of this beer, aged or fresh.

[Cellar Review] Goose Island Big John (Vintage 2012)

Brewed By: Goose Island Beer Company (pre-InBev) in Chicago, Illinois

Purchased: 22oz bottle from a Binny's in IL; 2012 (bottled on 12/07/2012)

Style/ABV: Russian Imperial Stout, 11.5% 

Reported IBUs: 60

"Develops in the bottle for up to 1 year," she wrote. I guess that makes tonight's review timely. About Goose Island:

Goose Island is a Chicago-based brewery that began as a brewpub on Clybourn, which opened on May 1988. The actual brewery opened on 1995, and is located on the Southwest side of Chicago. The second brewpub, located in Wrigleyville by the Chicago Cubs, was opened in 1999. On March 28, 2011, Goose Island sold 58% of the brewery to Anheuser-Busch. The remaining 42% of the brewery is supposed to be acquired by A-B InBev in the future, and there has been much discussion about the brewery's takeover. On November 16th, founder and CEO, John Hall, announced he would be leaving Goose Island. On January 1st, 2013, Anheuser-Busch "veteran" Andy Goeler will take over Goose Island. Additionally, around the same time as John Hall's departure, resident barrel-program leader John Laffler also announced his departure from Goose Island. There have been many changes regarding Goose Island...so we will see what the future has in store for Goose Island. 

A little over a year ago I jumped into a bottle of the Goose Island Big John. I really enjoyed the beer at the time, with its big chocolate-umami character, but I'm really excited to see how this one has aged down the stretch. You can read about the Big John on Goose Island's website, but all you really need to know is that this is the Bourbon County base beer brewed with tons of cacao nibs. The suggested cellar window is one year, which puts my bottle just a few months past its supposed prime. This one has been properly cellared, so without further ado....

Goose Island Big John (Vintage 2012)

Like my soul, this beer is dark and inky black. The only thing more impressive than the black, oily, opaque body is the three fingers of thick, bready, mocha-brown head that is produced. The head settles into a coating one centimeter thick, and swirling the beer in the glass produces glossy alcohol legs and streaks of brown, residual head trickling down the sides of the glass.

I thought the aged Night Stalker was going to unlock the Bourbon County base beer (Cook County Stout), but the aged Big John is evidently where it is at. I'm getting HUGE Bourbon County qualities on this beer's aroma. There are big brownies, chocolate, deep fudge aromas, and tons of fruity notes. I'm picking up big raisins and figs, courtesy of the time spent aging. There's some coffee and dark fruits in here, along with some hints of meaty roast, and last but not least: a little oxidation. 

Wow, this is fantastic! This is a huge improvement over the fresh version. This tastes like Bourbon County Stout without the Bourbon. I'm getting huge chocolate, brownies, big fudge, subtle hints of coffee, and tons of raisins, figs, and elusive dark fruits. There's a subtle kiss of umami and soy in here, but it has mostly dropped and would probably go unnoticed unless you are familiar with the beer fresh or the Night Stalker. This is very much a chocolate/brownie/fudge-driven Stout, with intense chocolate sweetness balanced by nice bitterness and roast, alcohol, and a giant mouthfeel. 

This is full-bodied with a huge, chewy mouthfeel...but despite the chew this is also pretty smooth, and the roast, hops, and alcohol cut through the beer. At 11.5%, this is fairly drinkable. It pretty much tastes identical to Bourbon County, without the bourbon. Palate depth is off the charts good, and the duration here is amazing. The complexity is average...this one definitely leans on the chocolate. Up front is huge chocolate, syrup, molasses, brown sugar, brownie, fudge, and big sweetness; that rolls into some more chocolate, dark fruits, coffee, some woody creamer, chocolate-dipped cherries; the back end has lingering roast bitterness, anise/licorice, coffee bitterness, dark fruit acidity, and finishes bitter, dry, and sticky. This is good fucking shit. 

Rating: Above-Average (4.5/5.0 Untappd)

Like the aged Night Stalker, this is a Strong Above-Average from me, and WOW. I highly recommend aging these two beers. The Big John wasn't bad fresh, but what I hold here in front of me is this epic Imperial Stout...it's basically Bourbon Count sans bourbon. I have nothing else to add here, I'm happy I pulled this out when I did. If you do age this, shoot for that one year window. Food pairings here include dry chocolate cakes, ice cream, steaks, burgers, grilled red meat, and chocolate fondue. 

Random Thought: And my heart was just broke as the Hawks lose to the Blues..../sigh. 

[Cellar Review] Dogfish Head 120 Minute IPA (Vintage 2013 - one year later)

Brewed By: Dogfish Head Brewery in Milton, Delaware

Purchased: 12oz bottle bought at ??? in IL; 2013 (bottled on date: 02/??/13)

Style/ABV: Imperial IPA/American Strong Ale, 15.0% ~ 20.0% 
Reported IBUs: 120

It's been a little over exactly one year since I reviewed the 2013 batch of 120 Minute IPA. It seems like we are due for an update. About Dogfish Head:

Dogfish Head is a craft brewery based out of Milton, Delaware. The brewery was founded by Sam Calagione back in 1995. The brewery began as a brewpub (the first in Delaware) called Dogfish Head Brewings & Eats, and was originally located in Rehoboth Beach, Delaware. The initial brewing setup included three kegs and propane burners. They brewed 12-gallon batches of beer three times a day, five days a week. In 1996 the brewery began bottling their beer, and by 1999 they had distribution to around a dozen different states. In 2002 the company outgrew their Rehoboth location, and moved to Milton, Delaware. More info can be found HERE. You can also check out the brewery's Facebook page, Instagram, Twitter, or Google Page. 

I'm not going to introduce the 120...if you care that much, check out my original review. I'm not sure if the bottle I'm opening tonight came from West Lakeview Liquors where I bought the bottle I reviewed back in 2013. This may be from a batch brewed slightly later, possibly purchased from Binny's. The bottled on date is smudged, but what is visible is: "Bottled On: 02/??/13." With that said, let's get this beer into a glass and see what's going on.

[Cellar Review] Dogfish Head 120 Minute IPA (Vintage 2013)

The appearance is already starting to lighten up a bit, with the beer pouring into a semi-hazy dark orange body. The body has some nice gold tones, with some amber as well. The beer kicks up a finger's worth of amber-tinted head, and the head leaves webs of lacing, followed by glossy alcohol legs. Bright light really reveals the beautiful golden-orange body, but you can see the suspended yeast mucking up the beer in bright light as well. There's nice carbonation and some head retention as well. 

As far as the aroma goes, this has already begun the march towards becoming a full blown Barleywine. Gone are the intense plums and candi sugars. Gone is the boozy apricot and tangerine. I'm getting big pine, toffee, pine sap, maple syrup, marzipan, dark sugars, brown sugar, molasses, and underlying hops. There's still some boozy pine, orange, and lemon on the nose...but this beer is closer to a Barleywine at this point in time than it is a boozy Imperial IPA. It's incredible what one year of aging can do to a beer. 

The taste has held up better than the aroma. While the front end is loaded with pine, pine sap, maple syrup, marzipan, and huge brown sugars, the mids hit you with boozy apricot and guava, orange and tangerine sweetness, sugary Pine-Sol, and boozy raspberries that are inherent to DFH's high gravity lineup. I'm getting a lot of dense, boozy sweetness, with huge raspberries, candied citrus, fruity plums, and big fruity alcohol. The beer has cakey malt sweetness, and there's still some enamel-crushing hop kick. This tastes like it could easily mellow out for another year or two. The finish also cleans up relatively dry, all things considered. 

After a year, this is still full-bodied, dense, and over-the-top. This beer is insanely sweet, and it's boozy. At around 15%-20%, you'd expect that. The beer has a good mouthfeel with lots of carbonation, hop kick, booze, sugar, and a surprisingly dry and slightly bitter finish. The 120 IBUs are hardly noticeable on the huge malty backdrop, but you do pick up some alcohol. Palate depth and duration are outstanding, and complexity is very high as well. While the aroma of this vintage has turned into a Barleywine, the beer still tastes like a mix of an American Barleywine and a super high gravity, overly hoppy IPA. Up front: cakey malts, pine sap, maple syrup, brown sugar, marzipan, big sweetness; the mids roll into huge guava, tangerine, boozy sugars, fusel alcohol, fruity sweetness, Pine-Sol, plums, and boozy raspberries; the back end features trailing raspberries, alcohol, hops, and fade to sticky/dry.

Rating: Divine Brew

This is still an epic sipper, probably a Light Divine Brew. There is nothing else quite like this beer...and it really deserves your attention over an hour or so. It's a sipper, and it's also a great Winter Warmer. It's in that realm of Scotch or Port Wine. This is aging wonderfully, and has a long way to go. Right now I feel like this could easily age for two or three more years. I'll probably pull a bottle in two or three, and then again in five. I also have a bottle of Fort going, which I hope to dig out for a very special occasion. 

Random Thought: I've been seeing the 120 on shelves a lot more these days. Given that fact, definitely think about picking up a few bottles. Try this one fresh, and let it age. It's a fun one, and one of DFH's more interesting releases.