Pre-opening Tour of @WickedWeedBeer, Visit to @OskarBluesWNC, A Beery Christmas and a Happy Brew Year!

January 4, 2013

This year I once again took my pre-Christmas beercation to Asheville. Here I am trying to recall my trip some 2 beer soaked weeks later for this blog. I might have forgotten some details, but here it is. I had been looking forward to this trip for some time. I booked my favorite hotel over 6 months before the trip that way I knew I have a room. I arrived in Asheville the Friday morning before Christmas, got settled into the room and headed out to hit the town. My first stop in “Beer City USA” is almost always to Bruisin’ Ales. Green Man Brewery had just released two limited edition bottles, L’Homme Vert a slightly funky winter farmhouse ale brewed with roasted winter squash and Schadenfreude a Berliner style sour wheat beer. Like with all the Green Man limited releases, I called Bruisin’ Ales ahead of time and had them hold on to them for me. They limited purchases to 2 bottles maximum per customer, but that is fair considering only 150 750ml bottles of each were released.

Picture courtesy of Green Man Brewery's facebook page.

Picture courtesy of Green Man Brewery’s facebook page.

After sipping, shoppin’ and buying myself plenty of holiday cheer in liquid form, it was time for some bar hopping. Usually I stick to the downtown area of Asheville, but I wanted to go check out Hops and Vine and also a new brewery on the same street, Altamont Brewing Company.

Hops & Vines on Haywood Street. great homebrew and bottle shop that I will visit each time I go to Asheville from now on.

Hops & Vines on Haywood Street. A great homebrew and bottle shop that I will visit each time I go to Asheville from now on.

Inside Hops and Vine

Inside Hops and Vine

After a few more bottle purchases at Hops and Vine, along with some ingredients for my next brew day it was time to go check out Altamont Brewing Company. I walked in to the big space that has look and feel that it use to be a garage. It was big and spacious and had a very “neighborhood bar” feeling. I noticed that most of the taps were other local brands. I asked the bartender and he said that they had just started brewing and that day had released their very first beer for sale, a brown porter. I placed my order and immediately fell in love with this beer, it was so good. I spoke to the bartender to learn more about their brewery. He introduced me to brewer Gordon Kear who offered to take me to go look at the equipment.

The outside of Altamont Brewing

The outside of Altamont Brewing

The Bar at Altamont Brewing

The Bar at Altamont Brewing

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Looking back towards the brewing area

Altamont's Yummy porter

Altamont’s Yummy porter

Altamont's Brewing system

Altamont’s Brewing system

Fermenters and bright tanks at Altamont

Fermenters and bright tanks at Altamont

Gordon was really cool and happy to show me around and talk beer. We spoke at some length. He told me that he use to be a brewer at Flagstaff Brewing Company in Arizona. He said that he and his partner started the bar first with the idea that eventually they would start a brewery with profits from the business. They got a good deal on some used equipment and got everything up and running. They have several brews in the fermenters that they will be releasing soon.

Gordon Kear, Brewer at Altamont and myself.

Gordon Kear, Brewer at Altamont and myself.

All said, I really liked this place. The overall vibe, the laid back atmosphere, the friendliness of the clientel and the employees along the fact that they hold the love of brewing quality beer above all else. It is a place I will be happy to make the 5 minute drive from downtown to visit often in the future. I’m looking forward to tasty offerings from them.

Last minute work on Wicked Weed's building

Last minute work on Wicked Weed’s building

After awhile it was time to head back downtown for the next stop. That very evening, Wicked Weed was debuting their tasty beer at one of the best craft beer bars in the world, The Thirsty Monk. The first beer was scheduled to pour at 5:30. I walked into a packed bar shortly there after. You could tell that the locals were excited to try the newest edition to Asheville’s beer scene.  I sat down at the bar and was immediately welcomed by my bartender buddy Clete. Come to find out he is now a full time pharmacy student which is why I haven’t seen him my last several stops to the Monk Pub. Seems that he came out to work at the bar to lend a hand for Wicked Weed’s Debut.

Inside of Thirsty Monk at Wicked Weed's beer debut

Inside of Thirsty Monk at Wicked Weed’s beer debut

There were 2 beers by Wicked Weed being poured. The first one I tried was called Tyranny, a very hoppy west coast style red ale. As soon as I had my 1st sip I knew Wicked Weed brewed quality beer.

From Thirst Monk's beer menu

From Thirsty Monk’s beer menu

A few short moments later, Wicked Weed’s Brewer, Luke Dickinson came over and introduced himself. We had been communicating online and through text message the previous few days about getting a short “pre-opening” tour of his new establishment. It was great to finally meet him in person. He was spoke for a few minutes about his beer, opening the brewery and made plans to tour the next day. Through out the night I saw him light up as person after person came up to him to compliment his brewing skills. He was humble, down to earth and very appreciative of everyone’s support.

Myself and Luke from Wicked Weed Brewing

Myself and Luke from Wicked Weed Brewing

I had to venture to Thirsty Monk’s downstairs Belgium bar to get my next Wicked Weed beer, Saison 1. I brought it back up to my upstairs spot at the bar. As I took a big sip, I was truly blown away. I typically rate beers I haven’t tried before on the Untappd app on my iPhone. It’s based on a 5 cap rating. Although I am pretty generous with my 4 out of 5 rating, it takes a really special beer to get me to go all the way to 5.  Saison 1 is such a beer in my opinion.

After enjoying some brew at The Thirsty Monk, I headed over to French Broad Chocolate Lounge for dessert before dinner. If you ever go to Asheville, you’d be sorry not to visit this wonderful little spot. Their liquid truffles are good enough to make a grown man cry (not me, must have been someone else). After getting a serious chocolate high I stopped in Mast General Store to grab a winter hat (it was a cold and very windy night) . A few blocks over I downed a quick beer at Asheville Brewing Company on Coxe Avenue, then it was dinner time.  I consider everything in Downtown Asheville to be within walking distance. A few minutes later I arrived at  Lexington Avenue Brewery and grabbed a seat. In the past the beer at LAB has always been hit or miss (mostly miss) with me, but the food is always good. There was a deejay playing some chill hip hop tunes as I order dinner and beer. I ate and drank and found myself full and tired. It became time to stumble back to the room and prepare for the next day.

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Saturday after breakfast and coffee, it was time for some more beer based adventuring! I went for a drive to visit the new Oskar Blues plant in Brevard 40 minutes away. There is a free trolly that  leaves from downtown Asheville in the evenings, but I had other plans for later on, so I’ll save that experience for another time. The new plant is located in what can only be described as the middle of nowhere. When I arrived I knew I was in the right place from the signs, but couldn’t immediately tell where the tap room was. After looking around, I eventually located it.

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“Oh, it’s around the corner!” Thanks small, hard to read sign!

Aka small door located on a massive loading dock.

Aka small door located on a massive loading dock.

When you walk through the door, you are immediately inside of a massive warehouse. Up some stairs over looking everything is the bar.

Inside Oskar Blues

Inside Oskar Blues

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Upstairs over looking the main floor is the bar that pours Oskar Blues’ beer. The bar is in the middle with more seating on either side. Off to the right is merchandise for sale and a cooler with beer that you can purchase to go.

Looking toward the bar area from the main floor.

Looking toward the bar area from the main floor.

Seating to the left of the bar

Seating to the left of the bar

Merchandise area at Oskar Blues

Merchandise area at Oskar Blues

I had come for a tour, but an hour early. So I did what I do, I ordered a flight.

A flight at Oskar Blues in Brevard (before)

A flight at Oskar Blues in Brevard (before)

...and after.

…and after.

The tour started and the brewer Noah Tuttle showed us around and told us about the brewery and the plans for expansion. The massive warehouse space was purchased with growth in mind and only a small fraction of it was being used. At the time they only had one of the massive 200 barrel fermenters going. They have a 50 barrel brewing system and are only brewing once a day. I asked him about this and he said that it took them 4 days of brewing to fill the one fermenter.  Other fermenters they had weren’t even hooked up yet. As we spoke, I asked him how they planned to make the Oskar Blues beer from Brevard be exactly like the Oskar Brews beer brewed in Longmont, CO. He was upfront and honest that because of different conditions such as water chemistry and elevation, the beer would be slightly different. It is still the same ingredients and the focus on quality. Hopefully the average craft beer drinker would not be able to tell the difference. Because of these slight differences in brewing conditions, the Oskar Blues cans will be labeled with what plant they were brewed at.

Very healthy and vigorous fermentation

Very healthy and vigorous fermentation

Yes thoughts of "maybe I can scoop up and cultivate some of Oskar blues's yeast for my homebrewery" did enter my head. I didn't have a mason jar, and not sure how happy they'd be about that.

Yes thoughts of “maybe I can scoop up and cultivate some of Oskar Blues’ yeast  strain for my homebrewery” did enter my head. I didn’t have a mason jar, and not sure how happy they’d be about that.

Oskar Blues' brewing system

Oskar Blues’ brewing system

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Kegging area

Kegging area

Test batch

Test batch

Outside of Oskar Blues

Outside of Oskar Blues

After the tour I wanted to head back to Asheville. I purchased a four pack of oSKAr the g’Rauch a rare collaboration beer with Ska Brewing Company and a few cans of Root Beer to take back with me.

Craft Root Beer

Craft Root Beer

I had a 5 pm meeting with Luke over at Wicked Weed, but got back to Asheville early. I went over to one of my favorite breweries, Wedge, for a quick pint while I waited. Since Asheville has excellent food trucks, I grabbed a tofu quesadilla from El Kimchi.

El Kimchi's food is awesome!

El Kimchi’s food is awesome!

Stickers on El Kimchi's truck

Stickers on El Kimchi’s truck

The Beer Menu at Wedge.

The Beer Menu at Wedge.

I always love the beer and atmosphere at Wedge. However I had a 5 pm meeting to go to, so couldn’t stay as long as I’d like.

Fermenters at Wedge.

Fermenters at Wedge.

As 5 pm approached, I made my way over to Wicked Weed to meet with Luke. I was really honored that he  had agreed to give me a quick pre-opening tour of Asheville’s newest brewery.

Wicked Weed is located right next to the Orange Peal. Perfect place for dinner and drinks before a show.

Wicked Weed is located right next to the Orange Peel on Biltmore Avenue. It’s the perfect place for dinner and drinks before a show.

See, right next door.

See, right next door.

Outside patio seating area at Wicked Weed.

Outside patio seating area at Wicked Weed.

As I met Luke and he brought me inside the first thing that struck me was how absolutely beautiful this place is. They employed local crafts people and sourced local material to build a truly stunning dinning room and bar. The tap handles are all hand carved. Luke pointed out a spot on the wood bar that had civil war musket balls embedded in the wood.

Hand carved tap handles

Hand carved tap handles

If you look closely, you can see the musket balls embedded in the wood. If you go, they are in front of the tap handles at the upstairs bar.

If you look closely, you can see the musket balls embedded in the wood. If you go, they are in front of the tap handles at the upstairs bar.

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Upstairs dining area, notice the long community table

After being shown around upstairs, it was time to go  downstairs to see where the magic happens.

Downstairs bar area

Downstairs bar area

The outside of the bar is finished with wood from old barrels

The outside of the bar is finished with wood from old barrels

Taps at the downstairs bar

Taps at the downstairs bar

Wicked Weed's 15 barrel brewing system

Wicked Weed’s 15 barrel brewing system

15 barrel system. 1 barrel = 31 gallons of beer.

15 barrel system. 1 barrel = 31 gallons of beer.

Luke talked enthusiastically about beer and brewing. He has experience brewing in Germany and had previously worked at Dogfish Head.

Luke showing Wicked Weed's fermenters

Luke showing Wicked Weed’s fermenters and bright tanks

Cold room at Wicked Weed

Cold room at Wicked Weed

One of the coolest things about Wicked Weed (and from talking to Luke, I could tell one of his favorite) is their open fermenter. They have built a special positive pressurized, air filtered room with a big tank for open fermenting of  Belgium style beers. Luke advises that based on his experience in Germany, open fermentation can really make a difference on certain styles of beer. Perhaps that’s one of the reasons that his Saison 1 was so tasty.

Open fermenter. He plans on hanging a big mirror overhead some that people can see it bubbling away.

Open fermenter. He plans on hanging a big mirror overhead some that people can see it bubbling away.

Wicked Weed also in very much into barrel fermenting and aging beer. They have plans to extend their barrel room.

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Plans are in the works to extend Wicked Weed’s barrel program

I could have stayed and talked beer all day with Luke, but I knew he had to get ready for an event that night. I thanked him for showing me around. On my way out I ran into another member of the crew who remembered talking to me at their brewery announcement at Wedge during Asheville Beer Week.  I’m really looking forward to my next trip back to Asheville so I can eat, drink and be merry at their fine establishment. I have a feeling that this will be my new favorite place!

"May the force carbonation be with you!"

“May the force carbonation be with you!”

After leaving Wicked Weed and grabbing a quick bite to eat, it was time to head out to another one of my favorite places, Green Man’s tasting room, Dirty Jack’s. I wanted to pick up another couple of bottles of the limited releases and have a few more beers.

Dirty Jack's aka the Green man tap room.

Dirty Jack’s aka the Green Man tap room.

They just happen to have a cask of Armageddon Ale they had brewed for the previous day’s end of the world party. I love barrel aged cask conditioned beers and this one did not disappoint!

Very tasty

Very tasty

Since the tap room at Dirty Jack’s doesn’t stay open late, there was one more place to visit before turning in for the night. That’s right, time to head to The Thirsty Monk where I tried Stone Brewing’s Mint Chocolate Imperial Stout.

This is good, but I couldn't drink a lot of them in a row.

This is good, but I couldn’t drink a lot of them in a row.

A few more half pours later and it was time to sleep. Luckily the hotel is less then a block away.

Sunday morning I had a few things I wanted to do before heading home to Knoxville. I ate breakfast at the hotel, packed my ride and headed towards Hops and Vine to pick up a few more of the Green Man bottles for people back home. I got there and realized that it didn’t open for an hour. I had time to kill so I went in search of coffee. I found a little shop right down the road that looked like a regular house from the outside. The coffee was good and I spent the rest of the time checking the fluids and gassing up my car for the trip. Finally Hops and Vine opened and I made some last minute purchases.

Coffee shop on found on Haywood Avenue.

Coffee shop on found on Haywood.

As much as I love Asheville, It was time to head home. I arrived in Knoxville and that night headed over to  Knox Beer Snob Rob’s house to share some rare beer with friends.

Bottom left, clockwise: Rob of Knox Beer Snobs, Ratchet, Matt of Knox Beer Crew, Mike from The Market in Maryville, Jeff Haws, Don of Knox Beer Snobs, Shawn Kerr,  Josh Archer giving a toast to Jason Anderson and his recently deceased pal, Blu.

Bottom left, clockwise: Rob of Knox Beer Snobs, Ratchet, Matt of Knox Beer Crew, Mike from The Market in Maryville, Jeff Haws, Don of Knox Beer Snobs, Shawn Kerr, Josh Archer  all giving a toast to Jason Anderson and his recently deceased pal, Blu.

Stone Vertical tasting. Big Shout out to Animal aka Jason Anderson for sharing these with us.

Stone Vertical tasting. Big Shout out to Animal aka Jason Anderson for sharing these with us.

More beer we shared that night

More beer we shared that night

The next day was Christmas eve. I decided to line up the Christmas presents that I bought for myself in Asheville and take some pictures.

I was a good boy this year!

I was a good boy this year!

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Yum!

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Yum!

My Green Man Limited Bottle releases. I had each one so far.

My Green Man Limited Bottle releases. I had each one so far.

Christmas came and that night I went over to my friend’s condo downtown for beer before going to see the Tarantino movie, Django Unchained. The next night I celebrated my 1000th unique check in on Untappd with a bottle I had been saving since March for just that occasion, Green Man’s Funk 49, an American Sour Red.

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Special occasions call for special bottles

Finally!

Finally!

Saturday was the monthly Knox Beer Crew meeting at Suttree’s. It was good seeing everyone and sharing rare beers such as this little gem brought by Jason Smith:

Hand signed and individually numbered Rogue's Fifteen Thousand Brew Ale

Hand signed and individually numbered Rogue’s Fifteen Thousand Brew Ale

Nick also surprised me by bringing a bottle of last year’s batch of my Butternut Squash Ale that he had been cellaring:

Sunday I brewed another batch of Cocoa stout that I split into two batches, spicy and regular. The fermentation blew the airlocks and I came home from work one day to find yeast splattered all over the walls and ceiling. It took awhile to clean up the mess.

Hours and hours of scrubbing fun! (Not.)

Hours and hours of scrubbing fun! (Not.)

The last part of the whole holiday beer season was New Year’s Eve spent at Suttree’s. Good friends and good beer were the theme of the evening. The first beer of 2013 was bought by my good friend, and Saccy’s roomate, Jerry. We celebrated the beginning with a bottle of  Brooklyn’s Local # 2.

Happy New Year!

Happy New Year!

Now it’s a whole new year with new goals and priorities. Honestly I don’t think I drank beer in the last few days. After the Asheville trip, Christmas, the Knox Beer Crew tasting and New Years I feel like I need a week or 2 to let my liver heal. I do hope that everyone of my readers has an amazing 2013 and experiences many wonderful beers this year. I know I will. Stay tuned, I have BIG plans for the next 12 months.

Cheers to a new year,

Ratchet



Infusion video, @KTPOktoberfest round up and a lazy Sunday enjoying #AVLBeer.

September 23, 2012

Well by the end of yesterday’s Oktoberfest celebration in Kingsport, I was beat. I packed the CR-V and walked over to Stir Fry Cafe where I had dinner with the owners and brewers of both Moccasin Bend Brewing Company and Studio Brew. I love the comaderie that brewers have, and I always gain some insight and learn a lot about the industry that I some day plan on joining. I ate and then shortly made my way back to my hotel to finish uploading pictures before I passed out. What a great event and once again a big thank you a shout out to Aaron Carson and Das Krew for organizing this and inviting me to participate. A special thanks once again got to Lindsey, Flipper and Richard who were an immense help to me. Because of their assistance I was able to have a very enjoyable time.

Today I woke up, and wrestled with my slowly dieing computer and slow ass hotel wifi to convert the video Richard took on my iPhone of my infusion workshop. It went well. It was way better and easier that last year’s infuserless fiasco. So, without further ado, ladies and gentlemen, here it is:

So today I figured I’d go spend a few hours relaxing in Asheville, updating this site and sipping on brews. I made the drive and Richard followed. We planned on meeting up for lunch with fellow Knox Beer Crew member Matt Crowell, but got here and found out that he bailed. After driving past a few closed breweries, I come to the realization that nothing happens (beer wise anyway) in Asheville until noon. When Asheville Brewing Company on Coxe ave opened, we came right in. I have tried the newest beer to their line up, Coconut Booty, a porter with, you guessed it, coconut. I also dropped off several bottles of my Butternut Squash Ale for Mike Rangle, the owner and a friend of mine.

I am going to go to Bruisin Ales where I intend to pick up a few things for myself and friends back home. Some breweries I wanted to visit are closed today (Craggie) and other places open late. I plan on being back to Knoxville in time to have dinner with my son, so I can’t stay in town long or drink too much. Maybe I’ll just visit Thirsty Monk for 1 beer then some water before heading back home. I really like Asheville, and wish I could stay longer then a few hours. I guess that’s why I am planning a Christmas vacation here again this year.

Well this is all for now. Thanks to everyone I met this weekend. I hope our paths cross again. Until then,

Cheers,

Ratchet
Update 3pm. I was on I-240 just left Bruisin Ales when I decided that I wasn’t ready to leave. I turned around and was the 1st customer in the door at The Thirsty Monk when it opened at 3. I got a half pour of Catawba’s Arlo’s PB & J brown ale. It’s amazing and the story… Well, make sure you hug your kids.

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Reader Request: The Basics of #CraftBeer Cellaring.

August 16, 2012

I love it when I get asked questions about home brewing and beer in general. Recently I was asked questions about craft beer storage by Joel D. on my facebook page. He wrote: “Ratchet, in your next blog can you talk about vintage beers? I want to start a collection of beers to keep in my basement/cellar, but don’t know where or how to start. For example, how to know what beers are suited for such storage? What does bottle conditioned “really” mean. I got a bunch of Short’s brew from MI and was told I “must keep cold” and must drink soon. Some bottles (namely bomber’s) indicate that they are good for vintage or storage, but most do not. I tried looking on google, but most links were to buy vintage beer and that is not my goal. Thanks, Joel D.”

All excellent questions Joel. Some of my knowledge of the subject I have learned over the years, and some of that the hard way. Let me preface my response with this, I am not as egotistical to proclaim I know everything about beer or to consider myself a “beer expert”. Those type of claims reek of “beer douchery“. I consider myself simply a home brewer with dreams of going pro, a beer lover and connoisseur. What I do know, I learned through reading, experience and from picking the minds of people who have forgotten more about beer than I’ll ever know.

To get to the questions at hand. Yes some beers are meant to be drank fresh, and certain beers can be stored for years. For example, that super hoppy IPA? Those hops are going to break down and fade with time. This doesn’t necessarily mean it’s going to be bad. As the hops fade, the more malty characteristics come to the fore front. It can be really nice tasting. However, being an IPA, you must keep in mind the brewer’s intent and flavors they were shooting for when they brewed it.

How a beer is stored has a major impact on the flavor. Beers should be stored upright, and never vertical like on a wine rack. Also the ideally, any beer you store should be kept around 40 to 50 degrees. I try to keep my beers that I am “cellaring” in a spare refrigerator. I didn’t always have this option, and I know a lot of people don’t. Before I had the fridge space, I’d use extra coolers or large tupperware like storage containers and place them on or as close to an air conditioner vent or window unit as possible. More important the temperature is keeping your beer out of the light. Light struck beer takes on an unpleasant “skunky” quality. I am so paranoid about this now that I don’t purchase beer in clear or green bottles. I don’t even purchase clear growlers. These type of containers let in ultraviolet rays that react with and break down isohumulones, a molecule derived from the hops. The resulting molecule, is very similar chemically and in odour to the chemicals that are part of skunk’s natural defence. Amber or brown glass offer some protection, but if they are sitting somewhere (say for example a shelf that sunlight hits it for a few hours every day), they will go bad.

Some beer styles tend to age better. A rule of thumb is the darker and more alcoholic a beer, the better it will store. It also matters if a beer is bottle conditioned. Bottle conditioning simply means that a tiny amount of priming sugar or unfermented beer is added at bottling to allow the remaining yeast cells to eat the sugars and create carbonation. Most mass produced beer in this country are not bottle condition, with Sierra Nevada being one exception. It’s easy enough to tell if your beer is bottle conditioned or not. Simply take the bottle, give it a swirl and look at the bottom of it. Does you see sediment floating around? If so chances are that it’s bottle conditioned.

The reason bottle conditioned beers tend to age better is because the yeast protect against oxidation and contributes complex flavors as it breaks down slowly in the bottle. The alcohol content will also slightly increase. Now just because a beer is bottle conditioned doesn’t mean it will last forever. It is heavily dependent on style. A lighter pilsner or wheat beer is likely to pick up off flavors that yeast can contribute when they die.

If a bottle or can of beer says drink fresh, do what it says. I recently had a stash of Heady Topper brought back for me from Vermont. As much as I love this beer and wish I can always have it around, I know it’s meant to be drank within days or a couple of weeks of canning, max. I imagine it’s the same with most hop heavy beer. On the other hand, I also tried a can of 1982 World’s Fair Beer at the last Knox Beer Crew meeting. I was told that this beer was gross when it first came out. I was afraid, but cracked it open anyway. It wasn’t too bad. It was carbonated, with major sediment that I can only imagine what it was. It didn’t make me sick, and I can say I had the experience of drinking a 30 year old beer.

If you are looking to collect and store, go for beers that say that say they age well on the label. Some beer styles brewed or conditioned with wild yeast strains such as Brettanomyces are meant to be aged. Beers below 7% alcohol by volume don’t age as well, so look for high gravity beer. Baltic Porters, Russian Imperial Stouts, “Farmhouse style” ales, Flanders Red, Strong belgium ales and Barley Wines.

This advice is just meant as a guideline and there are always exceptions. When I brewed last weekend, I broke out a bottle of homebrewed oaked imperial stout that I had been storing since 2010. It was bottle conditioned, and a style that should’ve lasted long. It was oxidized, and had that cardboard like taste. It could have been that I allowed too much oxygen in during the bottling phase, it could be the yeast strain I used, it could be that it was improperly stored (at room temp the 1st year of it’s life), or it could be other unknown factors. I also had my last bottle of Sweetwater’s Dank Tank 420 IPA that was bottled back in January. All assumptions were that this over the top hop bomb would have gone bad. I even had a local distributor rep tell me months ago that the beer would be undrinkable. It was really good. The hop aromas and flavors had faded slightly, but it was still enjoyable to drink. Of course, it had been stored in my fridge the whole time, and I am positive that is what made the difference.

I hope this helps answer some questions about storing beers or starting a vintage beer collection. I would advise searching google for cellaring beer, aging beer, and beer storage. Some breweries will have information about aging theirs beers on their websites. Just remember the most important thing about beer storage and drinking aged beer, regardless of what anyone else says, is whether you enjoy it or not.

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_______________One More (time sensitive) note:_______________________

If you are reading this any day but Thursday August 16th, 2012, you can ignore this.

Tonight at Suttree’s High Gravity Tavern I will be doing another infusion night. Starting at 7pm, we will be pouring Bluegrass Brewing Company’s Bourbon Barrel Stout infused with Whole Vanilla Beans, Cocao nibs and toasted oak chips. This is a great beer that will be made even greater with this infusion. I hope to see you there.

Also I am asking my readers to PLEASE vote for the Knox Beer Crew bar stool at http://BeardenBeerMarket.com . Voting ends at midnight, and the competition is close. Any beer we win will be shared with the crew at the next tasting. Please note that the next tasting is Saturday August 25th at Suttree’s starting at 2pm. New members are welcome, but please bring beer (the rarer the better) to share.

Well that’s all for now. I’ll be beertending this (and every weekend) at The Casual Pint on Union Avenue downtown. Feel free to come by, have a beer (or three) and pick my brain. I really enjoy meeting people who read my blog, and enjoy even more talking about beer (in case you haven’t noticed…)

Cheers,

Ratchet

This is what the poll looks like after you vote. Please help us stay ahead.

Update: While doing the infusion, I went next door to Downtown Wine & Spirits on Gay Street. They have a great selection of beer that would age well. They still have bottles of New Belgium’s Brett beer, some bottles of Moa imperial stout, and other tasty treats. I know where some of my next paycheck is going. Get these beers:

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