So, I tasted my first brew (Caribou Slobber) at every stage: the pre-pitch OG sample (holy sweet and bitter batman!), the pre-primed beer on bottling day, and the primed beer on bottling day. I cracked the first bottl open after 1 week of bottle conditioning. It was good, but as was so eloquently stated above, it still tasted like separate ingredients. Unfortunately, I pretty well tore up that batch during that first week via sharing it with various people and drinking a couple a day myself. I still had 12 or so left by the second weekend (2 weeks after bottling), and I was amazed by how “married” all the flavors had become.
By this past weekend (three week mark) I had four left, and had two people I still wanted to share with. Through a heroic act of self-restraint, I limited myself to 1 beer Friday night (three weeks since bottling), and wow! It was really just totally amazing. It’s been really cool experiencing the aging process. Caribou Slobber is definitely a beer that needs to cool its jets in the bottle. Once it does, it achieves phenomenal balance (in my not-so-experienced opinion).
Anyway, I gave two of the three remaining beers away, one to my dad (wanted to impress him ) and the other to my sister in law (she helped me bottle). For the last remaining bottle, I engaged in another heroic act of self restraint: I labeled and dated the cap and shoved the bottle to the back of the fridge. I have a lot of other beers on the way, and so I hope to keep that last Slobber in reserve for awhile. Maybe until my birthday in April or my son’s in May. We’ll see. I love American brown ales, so it’ll be tough! I suppose I’m wondering if I should’ve left it out at room temp until I’m ready to drink it?
To provide a modicum of on-topic commentary, I’m very curious to see how the Chinook IPA matures in comparison. I’ll crack the first open Thursday or Friday night (1 week) to see where things stand and whether or not I agree that IPAs, unlike Caribou Slobber, are best served “young.”