Last year at some point, we were in a liquor store in Cleveland Park... I can't remember the name of it, but it is right by Dino. We got a bottle of Brown Shugga from Lagunitas. We never got around to drinking it when it was in my fridge, but it survived the move to Ben's. We finally opened it.
We definitely knew it would be somewhat more aged, but Ben was convinced it wouldn't age much while it was in the cold fridge. It was smooth and perfect, although neither of us wanted to drink the excess yeast at the bottom (I bet that yeast was happily propagating with all of the sugar in that beer and some probable oxidation).
I am the accidental master of aging beers.
Meanwhile, Ben jumped on the bandwagon (haha) this year, and his second closet is full of cases of beer he's aging. I'm excited to try them; aged beer is generally high alcohol and it turns into an almost port experience.
On another Brown Shugga note... at the Pizza Paradiso Lagunitas beer dinner we had creme brulee made with Brown Shugga and it was amazing. Does anyone know how to make creme brulee?
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