were lucky to be introduced in the first place.

And for $15 per case

So I got that going for me.

I thought most wouldn't have a tolerance that high.

I have made a 16% ABV imperial stout with it, though I am fairly certain I could have gotten US-05 to get at least close to that...

I'm pretty sure I could have pushed mine more too, as it dried out more than I wanted at 1.014.

I did have to do a bit of work to get it that high. The wort would have only gotten to around 13%, but I added maple syrup and honey to the beer over 3 days after the yeast had gotten through some of the wort. Purportedly this helps the yeast, as they can struggle if you throw all the sugar at them right away.

The resulting beer was a little bit hot initially, as you could imagine. I've let it sit about 2 years and it's really come around. It was definitely a fun experiment in how big a beer I could brew.

Start off with an ale yeast, and then once that stalls out hit it again with the champagne yeast to take it up to 15%

Goddamned right!

I received one as a gift from their brewmaster a couple years ago. It was good and I certainly appreciated it but there isn’t a chance in hell I’d drop $210 on it. I’d put that money towards a great bottle of scotch instead.

blue bottles.
That was very expensive soy sauce.

I was a little disappointed in. Granted, it was like $15 bucks and a Brewer getting off his shift while I bought it (and a 2014) opened another bottle for me to taste was pretty cool. I loved that brewery visit.

Olde School, 120, WWS, Palo Santo (first bottlings), Raison D'Extra, Immort Ale, and several 750s (Fort, Black and Blue, SahTea, Bitches Brew, Theobroma, Chateau Jiahu).

I probably need to start snorting through them one of these days.

Depending on how long you’ve been aging them. Not many beers truly last a 17 year aging.

Most are within the ten year window. Holler if you want any.

Sit for about a year but then I'm like, I need to drink these.

The Olde School Bwine I had started to taste like Sherry, which isn't surprising, but not what I was hoping for.

I just picked up a 2015 Bell's Third Coast which I have high hopes for.

In some aged beers it’s a good thing. In many it’s bad.

I’m not sure third coast is a beer that needs age. Typically you want low hopped, high ABV beers that are bottle conditioned and have the right amount of residual sugar. Barleywines and imperial stouts are best.

Beer isn’t wine and shouldn’t age more than a few years for the right beers. 10 years+ is too much for almost every beer. Thomas Hardy beers being the exception.

not the pale ale.

one to try right now. Do you know how that bottle was stored for the last 4 years?

I got it straight from Bell's Brewery, so I'm hoping they took care of it. They had 2015s of Expedition Stout too, that I'm kicking myself I didn't pick up either.

The current version pales in comparison.

Much better ingested orally.

That's quite the collection though.

Sorry. Old habit.