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Sherry flavor is a sure sign of oxidation of hops by four pillars
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.