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If there's any beer that would hold up over time it's that one. No adjuncts, high ABV, and canned.
No matter the case, never had a cellared/aged beer where I walked away thinking that time made it better. If anything I was always able to detect oxidation.
Drink em if you got em.
It's a hit and miss with aging beers. You should have them in a set temp and it will age properly. If you're aging them in a place where the temp changes constantly, then you'll get that oxidation.
The BA version of Ten Fidy has always been a classic to me. I don't care what these hype train riders say, I love bourbon county still. Yeah they sold out, but now it's very easy to get and I'm good with that.
Have you tried French pressing BA Bourbon County with your own adjuncts? It's a fun experiment if you never tried that.
I've done it with coffee beans, vanilla beans, habanero peppers, oreos, cinnamon toast crunch, etc. . .