Steve's Cellar Cleveland Heights, Ohio
Total Beers: 113  |  Unique Beers: 39  |  Breweries: 21
83 30
View CellarView GraphsCollapse Notes
   First | 1 | 2 | 3 | 4 | 5 | 6 | 7 | Last   
Consumption History
When
Drank 12 oz of Stone Americano Stout by Stone Brewing (2014-10-17)November 12th, 2018
2018-11-12
4.34/5 rDev +5.1% look: 4.75 | smell: 4.5 | taste: 4.25 | feel: 4.25 | overall: 4.25 This 10/16/2014 bottle was a gift from a friend who relocated and had to empty her beer fridge; lucky me! Since I'm not aware of what this tastes like fresh, I'm guessing that it was hoppier fresh but that's the extent of my assumptions. Poured into a DFH tulip, it's a black body with a finger sized tan head. Even straight from a 50 degree fridge the coffee smell dominates everything. As it warms you get chocolate and vanilla and even a boozy aroma. The taste is flat out coffee with some stout malt char. Mouthfeel is very creamy and pleasant. For a not big alc stout this was a very positive experience. Even though I don't know what this tasted like fresh there's no sign that four years has had any obvious negative impact. Based on my grade compared to the average, maybe aging has been positive.
Drank 12 oz of Oak Aged Siracusa Nera by Dogfish Head Craft Brewery (2017-10-11)November 10th, 2018
2019-04-23
Finishing off the last of the 10/11/17 four pack. Carbonation has not fallen off one iota. Unfortunately nothing has really changed positively while nothing has deteriorated either. Maybe my palate's too unrefined because I'm not detecting the variety of flavors that DFH describes in their blurb. It's certainly still good enough and didn't develop any off elements in the aging process so I'm not at all disappointed by the results other than it didn't improve. Isn't that part and parcel of aging experiments?
2018-11-10
The positive changes I noted on 7/7 continue in place: there has been no reduction in the carbonation when poured into a DFH tulip. Smell was still lacking for a big stout just after the pour after being stored at 50 degrees, but as it warmed up I got a nice wine aroma over the stout malts. The taste is still not at the level of the top tier RISs but it seems like a typical DFH experiment, which is not meant as a slam because imo they do things with a lot of integrity. I still don't detect much barrel per se so I guess the wine smell and taste is what it is. Mouthfeel is fine for this sipper. I still have one left that I'll crack open at some point in the future because there's been no deterioration that I can detect.
2018-07-07
Decided to cellar this to 9 months from bottling date to see if there's any improvement, about which I was skeptical because of how balanced the taste was originally. The pour into a long stemmed tulip showed no deterioration of the head in both size and retention. The wine aroma may have faded somewhat but there's still a pleasantly sweet hint. The taste is where the major improvement has occurred because it seems richer than it was previously with maybe the wine a bit more forward. I still don't taste nearly as much barrel as I'm used to and the alcohol remains entirely hidden. Mouthfeel is still fine so I'd say the cellaring was a success, given the subjective nature of every tasting. Maybe revisit this a year from bottling.
Drank 12 oz of Third Coast Old Ale by Bell's Brewery, Inc. (2017-10-11)November 9th, 2018
2019-04-24
Carbonation was slightly reduced while still being far from flat. Smell and taste had a reduced hop presence while still obviously being there. This is already starting to age nicely. Not sure where the optimum spot is but I'm pretty sure it's not there yet. Looking forward to revisiting this in a year or so.
2018-11-09
4.02/5 rDev -2.2% look: 4.25 | smell: 4 | taste: 4 | feel: 4 | overall: 4 Poured from a 12 ounce bottled on 10/11/2017 into a DFH tulip. Small head over a cherry mahogany body which dissipated quickly with little lacing. Smell got much more pronounced as it warmed up since I started this in a very cold attic before moving to a warmer setting. Smell was of nicely sweet fruit with a slight, not overpowering, booze tinge. Taste was more hoppy than the smell but it in no way detracted from the sweet flavors. Absolutely no alcohol burn. Mouthfeel was fine albeit slightly thin. Overall this was a bit of a letdown because my hopes maybe were higher than were reasonable. Then again, maybe additional aging will get this to the point I wanted it to be since this is still young. Will revisit this in a year.
Drank 500 ml of Old Stock Ale - 2013 Cellar Reserve by North Coast Brewing Co. (2013)November 3rd, 2018
2018-11-03
Poured into a DFH tulip, the carbonation is greatly reduced with a very small head over a light mahogany body. It doesn't taste flat though. It still smells and tastes great, with maybe more molasses and dark fruit coming forward while the booze and barrel are still there although diminished to a more reasonable level. Maybe I've been spoiled since the last time I've had this but the mouthfeel is less substantial than what I was expecting.
Drank 12 oz of Curmudgeon's Better Half by Founders Brewing (2018-08-29)October 13th, 2018
2019-04-25
First time trying again after 10/14/2018. I'm not sure if six months have balanced the sweetness which I originally found overpowering, but after a 12/30/2016 Curmudgeon, the sweetness tastes refreshing. Further aging might balance the sweetness more but the current level isn't problematic. Maybe it's all a matter of perspective but I've upgraded the rating from 3.91 to 4.16.
2018-10-13
3.91/5 rDev -9.3% look: 4.75 | smell: 4.25 | taste: 3.5 | feel: 4 | overall: 4 Poured from a 12 ounce bottle into a DFH tulip. Gorgeous mahogany body with a slightly off white head that dissipated slowly with some lacing. Smell was very sweet barrel boozy. Taste was just dominated by the sweetness too much; there's plenty of other things going on, with a nice bitterness at the end, but this was just sweeter than I consider optimal. Certainly not a drain pour but not as good as I was hoping. Mouthfeel was fine. I was really looking forward to this based on the rave reviews it was getting but I prefer the regular Curmudgeon from a couple years ago, of which I am still aging some. I complained about CBS not being sweet enough so maybe this is a case of be careful what you wish for. I will cellar the remaining three and hopefully achieve more balance.
Drank 750 ml of Wild Turkey BBA Salted Caramel Porter by Anderson Valley BrewingSeptember 15th, 2018
2018-09-15
3.94/5 rDev +4.8% look: 4.5 | smell: 3.5 | taste: 4 | feel: 4.25 | overall: 4 I was given this by someone who moved across country and had to clear out her beer stocks. She's always been extremely generous and I've tried to reciprocate but, not that she cares, I'm in her debt. I don't know how old this is because I can't find any date on it; she texted me that she thinks it's 4-6 years old but that might be before it was available so if I screwed up the estimated date I was flying blind. Anyway it's a hot and humid night and I was looking for something somewhat refreshing and since this is 6% decided to crack this baby open. Poured into a DFH tulip it had a nice light tan head over a dark mahogany body. The smell was understated with the barrel tones coming through. The taste has more porter oomph to it underneath the barrel taste along with some understated bourbon, caramel and vanilla, particularly when it warms up. Perhaps the aging has muted the sweetness that I was expecting because this is in no way overly sweet. With no overwhelming alcohol burn this was the choice on a hot evening I was hoping it would be. The mouthfeel compliments everything else.
Drank 12 oz of KBS (Kentucky Breakfast Stout) by Founders Brewing (2017)August 26th, 2018
2019-04-26
This is the second half of a vertical starting with a 2019 which was, quite frankly, a disappointment. It tasted like a slightly better Breakfast Stout with next to no barrel presence. This had slightly less carbonation but was far from flat. The coffee smell and taste was reduced but still present but, wow, the barrel presence was back and left no doubt that I'm drinking something barrel aged in bourbon barrels. This was the opposite of what I expected, which is why we do these tests.
2018-11-12
Another 2017 in an Abbey long stemmed tulip. I think this is very balanced now and am thinking of gradually finishing the 2017s between now and late spring 2019 to ward off any off tastes or the barrel tastes disappearing and it becoming something less pleasing than it currently is.
2018-08-26
Had another of the 2017. Poured into a DFH tulip I think the head was slightly smaller than when fresh. The barrel and booze smell is still prominent but is slightly more balanced in the taste along with the chocolate and malts. Still a very rewarding experience in the waning days of August. Still three left to consume and compare
2018-04-07
Having a 2017 after a year (time flies when you drink excellent beer) and the chocolate flavor has faded slightly but the barrel taste and alcohol burn are still present along with the coffee. This probably isn't a long term item to cellar but there's no urgency to consume the remaining four.
2018-02-19
Still pretty hot but smooth. I'm hoping that aging mutes the alcohol burn and brings out more of the chocolate and other flavors. But if it doesn't this is still very good.
Drank 12 oz of Curmudgeon by Founders Brewing (2016-12-30)July 21st, 2018
2019-11-23
No problem with it going flat because the carbonation hasn't subsided at all as the body continues to get darker. And the smell is still plenty rich and sweet with vanilla tones. But in the taste the molasses has faded somewhat leaving the bitterness of the oak barrel being somewhat grating on the palate. As it warms to room temperature this becomes less problematic as the sweetness returns to mask the barrel but I recall this being a better experience with less age under it. If/when Founders offers this again, I'll be so guided.
2019-04-25
Poured into a DFH tulip. Carbonation is still present with no obvious diminution. Not sure if the color has darkened more from 11/13/18 but it is decidedly darker than the starting point. Molasses and oak seem to be more blended. Aging hasn't hurt this at all but I'm not sure that it's improved at the same level as, say, North Coast Old Stock Ale. Still I only have one left and I'll wait until at least the three year point if not longer.
2018-07-21
Poured into a DFH tulip the color seems darker but there's no loss of head nor retention. The oak smell is still present along with a touch of molasses and a pleasant booziness. Taste replicates the smell but it seems more balanced than in the past. Bitterness in the aftertaste noted in February hasn't gotten any worse and might be less prominent. Cellaring hasn't negatively impacted this.
2018-02-12
Poured into a long stemmed Lost Abbey tulip I think the color has darkened some. Still a strong oak smell and taste. The taste has a slight bitterness at the end that I'm not sure I noticed a year ago; this was a gift from a friend moving and cleaning out her fridge so I'm not sure what the storage circumstances were, so I still have three more to further age and hopefully the bitterness doesn't get to the point that it's undrinkable. Maybe in another year there will be a fresh batch with which I can compare.
Drank 12 oz of Oak Aged Siracusa Nera by Dogfish Head Craft Brewery (2017-10-11)July 7th, 2018
2019-04-23
Finishing off the last of the 10/11/17 four pack. Carbonation has not fallen off one iota. Unfortunately nothing has really changed positively while nothing has deteriorated either. Maybe my palate's too unrefined because I'm not detecting the variety of flavors that DFH describes in their blurb. It's certainly still good enough and didn't develop any off elements in the aging process so I'm not at all disappointed by the results other than it didn't improve. Isn't that part and parcel of aging experiments?
2018-11-10
The positive changes I noted on 7/7 continue in place: there has been no reduction in the carbonation when poured into a DFH tulip. Smell was still lacking for a big stout just after the pour after being stored at 50 degrees, but as it warmed up I got a nice wine aroma over the stout malts. The taste is still not at the level of the top tier RISs but it seems like a typical DFH experiment, which is not meant as a slam because imo they do things with a lot of integrity. I still don't detect much barrel per se so I guess the wine smell and taste is what it is. Mouthfeel is fine for this sipper. I still have one left that I'll crack open at some point in the future because there's been no deterioration that I can detect.
2018-07-07
Decided to cellar this to 9 months from bottling date to see if there's any improvement, about which I was skeptical because of how balanced the taste was originally. The pour into a long stemmed tulip showed no deterioration of the head in both size and retention. The wine aroma may have faded somewhat but there's still a pleasantly sweet hint. The taste is where the major improvement has occurred because it seems richer than it was previously with maybe the wine a bit more forward. I still don't taste nearly as much barrel as I'm used to and the alcohol remains entirely hidden. Mouthfeel is still fine so I'd say the cellaring was a success, given the subjective nature of every tasting. Maybe revisit this a year from bottling.
Drank 500 ml of Barrel-Aged Old Rasputin XX Bourbon Barrels by North Coast Brewing Co. (2017)June 23rd, 2018
2018-06-23
4.18/5 rDev -1.9% look: 4.75 | smell: 4.25 | taste: 4 | feel: 4.25 | overall: 4.25 I've been looking forward to this for a while. Poured into a DFH tulip had a thick tan head, which never completely dissipated, over a dark brown body. Very aesthetically appealing to look at. Smell was very nice with a boozy barrel aroma over a roasted chocolate malt base. Taste was fine but didn't quite deliver on the promise of the smell; lacking the complexity I was hoping for. Mouthfeel was just fine. I don't know if it's appropriate to address it here but I'll do it anyway: is it appropriate to hold barrel aged Russian Imperial stouts to the same standards as double imperial stouts? Because I think it's an arbitrary differentiation and prefer to lump them together. That said, although I am enjoying this a great deal, I prefer KBS, BCBS and Ten FIDY and maybe more. I'm not trying to badmouth this by saying that as much as putting it in it's proper slot in the hierarchy. Maybe further aging would have improved this but I snagged the last one available.
Drank 12 oz of Maui Coconut Porter by Maui Brewing Co. (2016-07-19)May 26th, 2018
2018-03-24
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75 Pours a dark brown with a small light brown head which dissipates quickly with little lacing. Smells like an Irish dry stout initially until it warms up which increased the mocha scent with a hint of coconut. Taste follows the smell. Mouthfeel is good. A pleasant enough experience just lacking a bit of the heft that I associate with the best of this style. Not to be overly stereotypical but this is exactly what I'd expect from a Hawaiian brewery.
Drank 650 ml of Barrel Aged Tripel Dog Dare by Great Lakes Brewing (2017)April 28th, 2018
2018-04-28
3.65/5 rDev -9.4% look: 4.5 | smell: 3.75 | taste: 3.5 | feel: 3.25 | overall: 3.75 I picked this pint and six ounces bottle, #1002, at the brewery last summer when it was offered with great fanfare. I'd had some barrel aged Rackhouse ale on tap which tasted great and I decided to ignore the people who said that Great Lakes barrel aged beers don't do well in bottles and cellared it for a night like tonight. Welp those people were right. This isn't bad but it's just too thin for what I expect from a well done trippel. I'm not picking up any complex flavors and there's a disturbingly bitter aftertaste. Just not the experience I was hoping for.
Drank 12 oz of KBS (Kentucky Breakfast Stout) by Founders Brewing (2017)April 7th, 2018
2019-04-26
This is the second half of a vertical starting with a 2019 which was, quite frankly, a disappointment. It tasted like a slightly better Breakfast Stout with next to no barrel presence. This had slightly less carbonation but was far from flat. The coffee smell and taste was reduced but still present but, wow, the barrel presence was back and left no doubt that I'm drinking something barrel aged in bourbon barrels. This was the opposite of what I expected, which is why we do these tests.
2018-11-12
Another 2017 in an Abbey long stemmed tulip. I think this is very balanced now and am thinking of gradually finishing the 2017s between now and late spring 2019 to ward off any off tastes or the barrel tastes disappearing and it becoming something less pleasing than it currently is.
2018-08-26
Had another of the 2017. Poured into a DFH tulip I think the head was slightly smaller than when fresh. The barrel and booze smell is still prominent but is slightly more balanced in the taste along with the chocolate and malts. Still a very rewarding experience in the waning days of August. Still three left to consume and compare
2018-04-07
Having a 2017 after a year (time flies when you drink excellent beer) and the chocolate flavor has faded slightly but the barrel taste and alcohol burn are still present along with the coffee. This probably isn't a long term item to cellar but there's no urgency to consume the remaining four.
2018-02-19
Still pretty hot but smooth. I'm hoping that aging mutes the alcohol burn and brings out more of the chocolate and other flavors. But if it doesn't this is still very good.
Drank 650 ml of Fleur by Goose Island Beer Co. (2011)March 31st, 2018
2018-03-31
look: 4.25 | smell: 3.5 | taste: 3.75 | feel: 4 | overall: 3.75 This 4/8/2011 5.2% bottle was a gift from a dog walking friend. The label recommended bottle conditioning for up to five years so I figured I'd better get cracking. Poured from a 650 ml bottle into a DFH tulip, there was still an abundant thick white head over a clear dark yellow body. Smell contained some of the winey hints present in some Belgian pale ales and maybe a hint of the flowery hop smells but I'm afraid most of them have faded. Taste was slightly more intense but I have a feeling the label advice was spot on. Mouthfeel was just fine per the style. Sorry I didn't drink this earlier but free craft beer FTW!
Drank 12 oz of Maui Coconut Porter by Maui Brewing Co. (2016-07-19)March 24th, 2018
2018-03-24
look: 4 | smell: 3.75 | taste: 3.75 | feel: 4 | overall: 3.75 Pours a dark brown with a small light brown head which dissipates quickly with little lacing. Smells like an Irish dry stout initially until it warms up which increased the mocha scent with a hint of coconut. Taste follows the smell. Mouthfeel is good. A pleasant enough experience just lacking a bit of the heft that I associate with the best of this style. Not to be overly stereotypical but this is exactly what I'd expect from a Hawaiian brewery.