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Wine and Beer Enthusiasts

Had a few Sam Adams - Oktoberfest beers this past week and then picked up a few more. This years batch is pretty darn tasty! Also snagged a six pack of Abita Pecon Ale as it looked good. Fingers crossed.

Of course I also picked up a bomber style bottle of Wootstout 2022... so freaking good as well as a can or two of Stone's 26th Anniversary IIPA... Should be tasty as their latest's offerings have been pretty darn tasty.
 
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New order received!

9D3116EF-A548-434B-9911-48976C9340B2.jpeg
 
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rhett7660 said:
Was able to snag an 10 year old Stone Russian Stout last week. Didn't take long but holy cow did this age well. Absolutely breath taking of a beer, even after 10 years. It was delicious to say the least.
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Wow, I just looked it up and it looks amazing. Still the idea of drinking such an old beer is rather foreign to me, what does aging do to a beer?
 
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decafjava said:
Wow, I just looked it up and it looks amazing. Still the idea of drinking such an old beer is rather foreign to me, what does aging do to a beer?
Click to expand...

Depending on the style of beer, in this case an imperial stout, the flavors are more robust and it actually tasted better. I served it some what cold. I pulled it from the beer refrigerator and let it sit for a few minutes before pouring it. As it warmed up, the flavors were all over the place and in a good way! The taste was different, but no so much that it put me off. Sometimes, aging a beer can really change the flavoring. I have never aged a beer over a year or two, so this was new to me also, having one that was 10 years old.

Would I do it again, absolutely! It was fantastic and like I said, as it started to warm up, the flavors really came through on this. I don't know how Stone ages their beers, but man it was a treat!
 
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A pint of Unicorn IPA (local Geneva brew) is keeping me company after a busy week on a rainy Friday afternoon. Weekend will be sunny though.
 
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Am sipping an Erdinger Dunkel (a lovely German dark beer).

As the nights draw in, and winter approaches, I find that my preferences increasingly turn to dark, rich, luscious, beers, whereas I quite like the IPA style in summer.
 
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A Meursault Charmes Premier Cru with cassoulette de la mer from the traiteur: langoustines, noix de Saint-Jacques (scallops), shrimps & mussels. The “accords” is perfect. We have a very nutty and powerful, a bit too young Meursault, which is not a Grand Cru but considerEd as ones by a few. The langoustines are exquisite, like melting in the mouth. And the Saint-Jacques are very delicate as it is the best season to have them. The sauce is a bisque.

In pictures, it’s like that:
8AB88476-2B36-4990-BB21-091B198DB61A.jpeg

50D36536-48F2-417C-AF41-E425C5A26C3D.jpeg
 
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gigatoaster said:
A Meursault Charmes Premier Cru with cassoulette de la mer from the traiteur: langoustines, noix de Saint-Jacques (scallops), shrimps & mussels. The “accords” is perfect. We have a very nutty and powerful, a bit too young Meursault, which is not a Grand Cru but considerEd as ones by a few. The langoustines are exquisite, like melting in the mouth. And the Saint-Jacques are very delicate as it is the best season to have them. The sauce is a bisque.

In pictures, it’s like that:
View attachment 2106068
View attachment 2106067
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Exquisite.

As @decafjava has so rightly remarked, "that looks like heaven."
 
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