Enoteca – Fine Wine & Beer

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Pre-Order to get your hands on Bourbon Barrel Abominable 2012 by Fremont

Posted by John Eckhart Posted on Sep - 28 - 2012

Dear Enotecans,

Fremont Brewing’s Bourbon Barrel Abominable is an incredible cellarable beer, and extremely rare.  We’re getting our order request in now to get as much as we can for you.  It should arrive in November or December, but we wanted to give you an opportunity to get in line now, as it’s sure to sell out quickly.  We fill orders on a first-come, first-served basis, so when the beer arrives we will start filling orders from the first one in, until we run out of beer.

Fremont Bourbon Abominable

Packaged in a beautiful wax topped 22oz bottle, this beer pours dark, with a small and light head.  It’s smooth as silk and complex as anything.  Well blended flavors from the Bourbon Barrel aging.  Let this beer warm up a bit in your glass to really experience the full flavor band.  Not an “ice cold beer.”

Very good cellarable beer, buy more than you need right now and see how it develops into the next 2-3 years.

Pre-Order online here: Member: $16.19 / Retail: $17.99 / Member Case Each: $15.29

NOTE: This beer is not in stock.  ETA is November or December, if you place an order we will keep you up to date on exact arrival by email.

Here’s what the 2011’s bottle said:

Bourbon Barrel Abominable Winter Ale, aka Bbomb, is aged in 15 year-old American Oak whiskey barrels. 2011’s limited release is a blend of 24, 12, and 4-month bourbon-aged Abominable Ale. Bbomb achieves distinct bourbon, oak and vanilla flavors from barrel aging, balanced by chocolate roast malt, Noble hop aroma and subtle spice. Warm up to it. Don’t Be Afraid To Be Abominable.

Official Tasting Notes:

Lovingly referred to by Fremonters as the B-BOMB, this bourbon barrel-aged edition of our winter ale has a warming spicy aroma and rich carmelly notes of bourbon, wood and vanilla added to dark roasty chocolatey malt flavors and subtle hopping.

Down & Dirty2-Row, Crystal-120, Munich, Roast Barley, Carafa-2 & Chocolate malts with Columbus, Willamette & US Goldings hops.

9.5% ABV, 8 IBUs

Beer Advocate: 95

RateBeer: 100

Here’s an example of some flavors and aromas you can expect to find in this beer:

Dark chocolate, oak, coconut, vanilla, hints of bourbon, roast and coffee notes, caramel, dark fruits, and touch of molasses.

Pre-Order online here: Member: $16.19 / Retail: $17.99 / Member Case Each: $15.29

NOTE: This beer is not in stock.  ETA is November or December, if you place an order we will keep you up to date on exact arrival by email.

Cellaring Beer?

What is cellaring beer all about?  Like a fine wine, a good hearty beer with higher alcohol content and bigger “stuffing” to it will age and develop over time.  It’s a great way to experience the seriousness of craft beer.  At the Enoteca Drinkery and Refuge we will begin featuring by-the-bottle cellared beers that we have been preparing for you.  The cost of cellaring is significant for a business, but if you start your own cellaring program you can get the beer when it’s new at the lowest price you’ll ever see it, and age it, opening bottles along the way to see how it’s developing.

What conditions do you need to cellar beer?

Ideal conditions are exactly like cellaring wine.  70% humidity and 58 degrees constant temperature, and dark.  Like a cave.  If you don’t have a cave handy, a root cellar is fantastic, or a corner of a basement.  If none of these are available, a dark closet that doesn’t experience a lot of temperature fluxuation will be best.  The most important parts of cellaring are:

1) Constant temperature.  If your “cellar” temperature is 70 degrees or less, then it’s simply important to keep it as constant as possible.  Above 80 degrees and you risk souring over a very very long time.  Above 90 degrees and you can see souring relatively quickly.  Below 70, it’s not as important what the temperature is as much as the temperature doesn’t change a lot.

2) Darkness.  Most cellarable beers come in amber glass that will protect the beer from the harmful wavelengths of light, however when aiming for long term stability, keep the beer in as dark of an environment as possible.  I prefer to start with a case, leave it in the case box and put that in a dark location that doesn’t see light often.

3) Humidity.  Cork caged beers can potentially have transfer by osmosis, and an external humidity of 70% keeps things in balance.  More humidity and stuff goes into the beer from the outside, and less humidity the beer can very slowly evaporate.  Crown capped beers, and especially wax-capped crown capped beers like this one are no susceptible to humidity.

4) Time.  Cellaring a beer for 2 weeks doesn’t count.  I know it can be hard to stay out of the beer once you’ve brought it home, but that’s why you should order a case to begin with.  That way you can drink the first 4 or so and still have 8 to last you for the next few years.  Cellarable quality beers should all last at least 1 year from release.  Most should last 3 years, and many will last 5 years or more.  Part of the fun of the experience is seeing how each beer develops over time, and at what point the flavor is at it’s peak, the most enjoyable it will ever be, before it starts falling apart.

Categories: Craft Beer


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