Another Season in the Abyss
On Tuesday November Beer zealots in Portland lined up around the block of Deschutes Brewpub to be some of the first to get their paws on this year’s Abyss. Promptly at 2PM, the side door on NW Couch Street opened and the faithful were received by pub staff with platters of samples before heading through the restaurant and toward the front entrance. Deschutes’ Portland lead brewer Cam O’Connor welcomed the drooling masses while the first 48 in line who opted to purchase at least six bottles (but limited to twelve bottles on this day) were allowed to purchase a single bottle autographed by Deschutes brewmaster Larry Sidor.
This year’s Abyss was characteristically robust but appeared a bit boozier than in years past. Lots of bourbon up front could indicated that some cellaring might not hurt. The 11% ABV wax dipped imperial stout was at the epicenter of the pub on this autumn day. What’s in your cellar?
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Slayer!! new album is out! Good beer drinkin music! All hail Dark Deschute lord!!
The list is a little long to mention, but last years Deschutes selections are among the cellered bottles. as well as a collection of my own homebrew, and the vertical epics of some years past.
I thought last year’s Abyss was pretty boozy as well. Definitely a more assertive alcohol note than in some other imperial stouts like Victory Storm King.
I have a question, actually. Hopefully in the next year I’m going to be moving to a place that actually, you know, has SPACE for cellaring.
Sooo, how does one go about selecting beers for cellaring and stuff?
@ Mary Sue
Generally a good tip is anything that’s high in alcohol, like generally over 7%. Also, anything that’s bottle fermented will age nicely.
As with any guidelines, there’s always a few exceptions. For example, Anchor Christmas Ale, which I think is less than 5% or in the low 5% area ages really well because of all of the spices in it, and a lot of people like to age Sierra Nevada Celebration ale, which defies a lot of the rules being a hoppy IPA.
I just shared a 1983 Celebration bottle, and it came around nicely. Believe it or not, still a little hop flavor in there, but mostly rich and sweet.
…oh, and when you start cellaring, you want to make sure you leave the beers upright (oppose to wine which is left lying down). And make sure no light is hitting them.
Bong hits for Jesus!
Nice work on the video. We need more beer vids, and I have fallen down on the job. They add real texture and allow lazy bastards like me to feel that I was at all the events I miss.
(BTW, the rule of thumb is that you lay down corked beers, but leave capped beers upright. If you don’t lay down corked beers, the cork will dry out and become more permeable and leave your beer more oxidized than is optimal.)