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While I was in Cincinnati for an offline last weekend, I visited an amazing store called Jungle Jims, that had the best beer selection I'd ever seen. Deep Shaft Stout, Scaldis, Trappist Rochefort, Foret, Westmalle, Harvest Ales back to `97, and 395 others.

When I returned home, I was obsessed with thoughts of world class brews and decided to open my last bottle of 1995 Samichlaus Brown Ale. (250ml bottle). These were brewed one day each year on St Nicholas Day, December 6th (1994 in this case) and aged for 10 months before bottling. This is a doppel bock brewed by Hurlimann's of Switzerland and is the biggest lagered brew anywhere at an astounding 14.7% alc. by vol. This is an extinct beer that has been revived during this millenium by Eggenberger Schloss of Austria. Whether they do the original justice is a subject for debate.

Although the aging potential of this brew is legendary, I was a little apprehensive after reading a review of a few dead `97's from one six-pack. Brews this strong usually don't display any head retention, but this one maintained a foamy ring around the rim and some clouds in the center. The carbonation was surprising. Not club soda, but would equate to a half a coke that had been capped and consumed the next day. It's years from being "dead".

There's just no comparison between the simple, sweet, hot carmelly brew that Samichlaus is on release and the astoundingly complex beverage it becomes with 5-13 years of age.

Root beer colored. Aromas of figs, butterscotch pudding and wet stones were teasing my nose as I poured it gently off its yeast. Super complex with very malty flavors. Milky cocoa, ginseng, molasses, dates, Angostura bitters, and other exotic tastes that were more difficult to identify. The high alcohol manifested itself as a warming effect, but never affected the flavors in a hot or cough syrupy way.

The experience was more like drinking a fine tawny port or `70's Pedro Ximenez than a strong ale. Still one of my top five beers of all time and better than any of the previous `95's I've had.

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Bob, thanks for sharing this fascinating experience. I once had some Samichlaus back in the day, primarily because I wanted to see what a mega-alcoholic 'bheer' tasted like (after my experience with Eku 28, you'd think I'd have given up trying). I had no idea you could age these and expect it to be something different and still good. Wild and yes, tres kewl.

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At A Cote with Mussels in cream with pernod and tarragon:

De Dolle Dulle Teve 10: First time I've tried this one. The golden blond color belies it's strength. Full and spicy with clover honey, nutmeg, and earth. Quite a bit of carbonation. Really good. 10% alc.

Trappiste Rochefort 10: Dark dusty and carmelly without being thick or heavy on the palate. Figs, coffee and wet stones. My favorite brew. 10% alc.

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At A Cote with Mussels in cream with pernod and tarragon:

De Dolle Dulle Teve 10: First time I've tried this one. The golden blond color belies it's strength. Full and spicy with clover honey, nutmeg, and earth. Quite a bit of carbonation. Really good. 10% alc.

Trappiste Rochefort 10: Dark dusty and carmelly without being thick or heavy on the palate. Figs, coffee and wet stones. My favorite brew. 10% alc.

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BS

Where are these made? Never heard of these at this end of the country.

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I drink beer once in a full moon, but yesterday for some reason a six-pack of Pyramid Hefeweizen was calling my name. With homemade bacon cheeseburgers, it hit the spot. I love Hefeweizen... anyone have any other recommendations for producers?

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