Crap doesn't make it to my cellar...If I try a new beer and it's crap, it either goes down the drain or I use it to boil brats. Now, you say to crack open a stout. Hmmm...that narrows my choices down to about 150.
Right now the most expensive beer in my cellar is a $45 bottle of Goose Island Bourbon County Rare...stout aged for 2 years in used Pappy Van Winkle bourbon barrels. Oldest? A bottle of Thomas Hardy's Ale from 1987. Strongest? I think the 2010 Three Floyds Dark Lord Imperial Stout is around 18%. Best tasting? While subjective, I'd have to lean towards my Founders Canadian Breakfast Stout...Stout aged for a year in bourbon barrels that were also used to age maple syrup.
Great....all this talk has me getting thirsty...
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