Cave Aged Ipas

Old Pas

2 min read
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Cave-aged IPAs? It’s not doctor recommended, kid tested or mother approved. Most brew hoarders go by the “eeny, meeny, miny, moe; if it’s hoppy, let it go” mantra–thus, they only age high-alcohol beers. And we’re sure there’s some scientific sense in that. But we also know that there are exceptions to every rule, so we stuck hop-heavy beers in our makeshift beer cellar. Talk about testing our resolve! Just imagine: You make a beer run, scoop up a frosty cold bomber of your favorite high-grade hoppy strong ale, only to file it away like a dusty library book.

In the hopes of heading off any unfortunate science experiments, this week we popped the caps on three of our oldest pale ales just to see if they were drinkable–or better yet, even more desirable than fresh (ehhh, not quite). Some tasting notes:

Anderson Valley 20 th Anniversary IPA

Cave-aged: Eight months

Eye: Redhead amber

Nose: Bottled air, dead flowers

Tongue: Cider, soapsuds, cinnamon-stick gum and ammonia

Brain: Autumnal; the strong hopping process gives a lasting die-out effect

Avery Maharaja Imperial IPA

Cave-aged: Six months

Eye: Sun-kissed, slightly dead marigold, no spritz

Nose: Nutty, sweet nuthin’

Tongue: Caramelized sugar, no hops in sight!

Brain: A surprisingly close approximation (and great version) of a barley wine

Stone 11 th Anniversary Black IPA

Cave-aged: 10 months

Eye: Bone-gray and corduroy-brown

Nose: Gamey funk, trash and stout

Tongue: Pure beer bitter, baker’s chocolate

Brain: Aged beer in a classical sense plus the still bubbly brightness of hops
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