Beer Cellar

Rare, unusual, and carefully aged beers

BROOKLYN MONSTER ALE 2010

New York, 10.1% alc./vol.
Style: Barley wine

No longer in production, this lively barley wine brewed under the watchful eye of master brewer and beer author Garret Oliver is an accomplishment to be savoured with every sip. A complex nose of toffee and citrus announces the arrival on the palate of a medium-bodied, warm and leafy hop body that stays on the sweeter side and finishes milder than its high alcohol content would suggest. 

DIEU DU CIEL! SOLSTICE D’HIVER 2015 

Québec, 10.2% alc./vol.
Style: Barley wine

Leave it to the Rain Men over at Montreal’s magical brewpub to come up with a beer that breaks the rules for a style that some say has no rules. This winter seasonal is aged at the brewery for up to five months simply to give the massive hop hurricane a time to calm down. Once bottled, the resulting beer still has a strong bitterness, tempered by burnt caramel and dried fruits. 

DE RANKE HOP HARVEST 2014 

Belgium, 5.5% alc./vol.
Style: Belgian pale ale 

De Ranke produces this beer once a year by taking a Belgian golden ale and adding an enormous amount of hops fresh from the field. This ancient technique, now known as “wet hopping”, transfers to beer much of the volatile oils and aromas usually lost when processing hops into pellets. In what has now become an annual event, when Hop Harvest was first produced in 2010 the wet hopping stunk up the entire village of Dottignies for two days. Well it was worth it. Smell and savor this beer style that’s so old it’s new again, and you’ll come to understand just why some Belgians carry such an enormous chip on their shoulders when people say hoppy beers aren’t a part of their tradition. 

FULLER’S VINTAGE ALES 

England, 8.5% alc./vol.
Style: English Strong Ale 

Since 1997, the storied London brewery Fuller’s has produced an annual vintage ale. Their intent has been to brew a strong English ale with the finest old-world hops and malts of the season to create a beer that develops with age, replete with all the boozy fruit notes and aromas that define the style. We’ve been cellaring their beers since we’ve opened, and hope to keep doing it until the end of time. If you’re looking for the best day ever, grab some friends and try a vertical tasting of all the vintages we have left. 

2006: Super Styrian hops and floor malted barley. Only 100,000 bottles produced. 

2007: 10th Anniversary edition, we’re carrying some of the lower range of these individually numbered bottles (3000s out of 150,000 produced). Fuggles, Target and Super Styrian hops. 

2008: Northdown and Challenger hops, floor malted Maris Otter malt. 

2009: Kent-grown Golding hops and East Anglican Tipple malted barley. 

2010: Only 125,000 bottles produced. Expected by the brewer to age into a “Classic Vintage”. Goldings and Fuggle hops, Dry-hopped with Golding and Target hops, Tipple malted barley. 

2011: Goldings, Organic First Gold and Sovereign hops; organic barley. 

2012: Goldings, Soverign and Target hops; family-grown organic barley. 

2014: English Goldings hops alongside American Liberty and Cascade. 

PANIL BARRIQUÉE 2007

Italy, 6.5% alc./vol. 
Style: Flemish sour ale 

Our latest experiment in ageing sour ales is this prized Italian beer that’s been sitting at 10°C for the better part of a decade. Panil Birra Artigianale produces two versions of this ale: one for export to North America, and one domestic. This is the true Italian version. Of the three fermentations this beer goes through, it is the second—a three-month maturation in cognac barrels from Bordeaux—that bestows upon it an earthy, sour body with true depth of character. Cellaring has brought the spirituous woody notes straight up to the forefront in astonishing fashion, while the sour aspect has maintained at a constant relative mildness. The result is a sipping sour with fruit, funk and spice. 

SAMICHLAUS 2014

Austria, 14% alc./vol. 
Style: Doppelbock 

When the original Swiss brewer of Samichlaus stopped producing this winter seasonal in 1997, it was thought that the world’s strongest lager would sadly become the stuff of distant memories and increasingly dwindling cellar supplies. But the spirit of Christmas was resurrected in 2000 by the Castle Eggenberg Brewery in Austria, and it is a miracle to behold. Brewed on only a single day of the year and aged for ten months prior to bottling, this beer is a hearth for the heart, with strong alcohol warmth floating atop a body of cherry brandy, apricots and raisins.

LE TROU DU DIABLE L’IMPÉRATRICE SPECIAL EDITION

Québec, 10% alc./vol. $37.83/750 ml
Style: Imperial stout 

“The Empress” is an Imperial stout aged for three to six months in American Bourbon casks, and it’s one of the boozier tasting bottles we’ve got, not that that’s a bad thing. The coffee, chocolate and fig notes that form the strong stout base of this beer are transformed into something otherworldly with conditioning. Vanilla, caramel, toasted wood and hot alcohol heat are very much at home here in this aggressively foamy beer, and while it’s big enough to share, we’ll understand if you want to keep it to yourself. 

UNIBROUE 17 GRANDE RÉSERVE 2014 

Québec, 10% alc./vol. $28.32/750 ml
Style: Belgian strong ale 

In 2007, Unibroue produced the final of their numbered anniversary beers with #17, which was promptly named “the world’s best dark ale” at the UK World Brewing Awards. So why’d they pull a Michael Jordan and retire when they were on top? We don’t know. But the good news is that they’ve now pulled a Michael Jordan and decided to flog this recipe until the end of time. Presenting Unibroue 17 Grande Réserve: aged on French oak and bottle-conditioned, this beer is an intense malt experience with highlights of mocha and cocoa and a distinct woody finish. 

CHIMAY GRAND RÉSERVE MAGNUM 2011 

Belgium, 9% alc./vol., 1.5 L
Style: Belgian Strong Ale (Trappist) 

This is the strongest and maltiest ale from the Trappist monastery brewery, Abbaye de Notre-Dame de Scourmont. Known as Chimay Blue when served in less comically large bottles, it’s roundly spicy and winy in character and only getting smoother with age. 

BALADIN XYAUYÙ, COPPER LABEL 2007 

Italy, 14.5% alc./vol., $20/1.5 oz 

Xyauyù (which as far as we can tell is pronounced X-shi-eye-you) has been produced as an homage to purposefully oxidized wines like Madiera. It takes about two entire years to get from boil to bottle, resulting in a still, slick and vinous sip, drinking with the body of an icewine. Prepare yourself for a concentrated blast of raisin, apricot, port and a little bit of smoke. So rich and rare, we only sell it by the shot. 

fuller's imperial stout 2016

England, 10.7% alc./vol. 

This sexy-looking bottle comes from one of England’s most storied breweries, and will take you back to what an Imperial Stout is supposed to taste like. Beautifully rendered with a wine-like aroma, there is an upfront brandy kick that quickly mellows to a plummy, nutty smoothness. The floral character here isn’t just due to the products of fermentation, but is also there thanks to the addition of rose buds why not. Don’t think it’s a gimmick. Well, maybe it’s a gimmick. But let your tastebuds decide. We think you’ll like it.

straffe hendrik heritage 2014

Belgium, 11% alc./vol. $53.32/750 ml
Style: Abt/Quadrupel

You wanted barrel aged? Here’s your barrel aged. This limited-edition quadrupel has been rendered into something lush and sublime by spending over a year gracefully maturing on oak. It’s pretty amazing what this can add to what was already a pretty winey beer. That combination of woody, spicy, creamy and caramelly goodness is something that just can’t be produced by Belgian yeast alone. And when all that serves as a blanket on top of what Belgian yeast actually is good at: the creation of fruit flavours and floral aromas, you get something so fine that it’s almost a foregone conclusion that it would come to your table housed in its own wooden box.

 

Our cellaring program

A few select beers show huge improvement after spending some years in the bottle. Beer with active yeasts, high alcohol content and sometimes high sugar or acidity are the best candidates to experiment with. Flavours can evolve, combine and soften to create a sublime drinking experience. Some brewers even insist that their beers best not be touched until they've had time to mature. We've been carefully ageing chosen bottles in our 12°C cellar for over the last ten years, and are pretty pleased with the results. Here is our current selection from the cellar: each one a sought-after rarity. Please come visit us to try one of these special bottles.