re: IPAs and Bottle/Can Dates

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I bought two bombers of Clown Shoes' Space Cake bottled on 9/15/15

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Had some two weeks ago or so. Liked it a lot.

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Had some two weeks ago or so. Liked it a lot.

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Was it the same batch? FTR this was store bought, not in a cooler but room temperature storage. It did not have any sun on it for the last 5 months.

Didn't check date. Bought it from WF in Metairie.

and I drank a 4 month old Abrasive a few days ago, and while it certainly lost a lot of its nose and its "brightness", it was still quite good IMO

maybe a bit sweeter, but if I remember correctly, Abrasive is a bit sweet to begin with

I have some old Furious, ZD, Heady, and SOS to go along with it, so I guess I'll be conducting an old IPA taste test this week

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buffbraz

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Just to help you out. Higher alcohol beers age better than lower ABV beers. The alcohol tends to mellow out over time and smooth out the beer. However, in a DIPA, the hops are still present and still represent the same troubles as in an IPA. Hops are better fresher. However, if a brewery exposes the beer, post fermentation, to oxygen, then the hops begin breaking down faster.

I'll give you a personal example of a homebrew i made. It was very highly hopped. Loads of late addition hops (aroma and flavor additions). Well, at the time, i was bottling my beer rather than kegging. I was also transferring my beer from the primary fermenter to a secondary. Both of these steps expose the fermented beer to oxygen. Then came bottling time. Once bottled i had to wait for the bottling sugars to referment to carbonate the beer. This takes a minimum of 2 weeks, but 3 weeks is your safe bet. The first beer of that brew i opened was fantastic. The hops tasted amazing. I used loads of citra, amarillo, and columbus hops. Citra and amarillo are very citrusy and fruity, and i got the hop flavor similar to what you would find in ghost, but not nearly as pronounced. Next day i drank it. Still good. By day 3, however, the hops were already fading. A week from the first bottle and the beer tasted different. The beer was still good, but the hops faded very quickly because i exposed my beer to oxygen at 2 seperate intervals. Contrast that to when i started kegging, and i dry hopped in the primary fermenter, and transferred to a CO2 purged keg, and the hops never really faded until right at the end, and even then it was minimal. I also had the added benefit of having kegged beer be carbonated in 3 days as opposed to 2 to 3 weeks.
So good handling practices determine the longevity of the hop profile in hop forward beers.

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Of course, I used brett to ferment it, so its supposed to get better

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It never gets better with brett involved.

frick your genetically busted palate, hater

All beers are potentially great or meh

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Sounds like the friend should have followed him in... Did you see this on tv? The plot sounds very familiar.

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Souls have been on tv. No doubt butts were hurt.

Most stouts age really well especially higher abv stouts. Pumpkin and coffee stouts do not tend to age as well because the pumpkin and coffee flavors lesson overtime. They will still taste good but those flavors will not be as prominent.