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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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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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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.
 
Was able to snag two bottles of this years offerings of "Black Tuesday" from "The Bruery". Can't wait to cellar one and of course drink one! They are clocking in just under 20% abv...
 
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
Click to expand...
Exquisite.

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