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Ommegang Hennipin Ale

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JohnnyT Dec 19, 2012 02:38 PM

i've had this bottle on my wine rack for a couple of years and want to pop it open this Christmas. Should I serve it cellar temperature, room temperature or put it in the fridge for a while to chill it before I serve it?

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  1. Josh RE: JohnnyT Dec 19, 2012 04:08 PM

    You should have served it 2 years ago.

    I'd chill it, but you should assume it's well past its prime.

    1. Chinon00 RE: JohnnyT Dec 19, 2012 04:27 PM

      It might be better than a fresh one. Saisons can age. Do an experiment and pour a fresh one as well along side the one you have (Hennepin is widely available and reasonably priced). Good luck!

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        od_sf RE: JohnnyT Dec 21, 2012 09:23 AM

        You should serve it a cellar temp, around 45-50°F.

        1. Beachowolfe RE: JohnnyT Dec 23, 2012 04:11 PM

          How on earth do you hold on to a bottle of beer for a couple of years?

          5 Replies
          1. re: Beachowolfe
            The Professor RE: Beachowolfe Dec 25, 2012 11:50 AM

            Once you get a taste of a properly stored beer that was intended for a bit of extended aging, it's pretty easy to think ahead and buy extras. And it's worth it.

            From a homebrewer standpoint, I'll add that just 30% of the beers that I've made over the last 40 years have been beers that were designed to age for more than a year before consuming.

            Fresh beer is all well and good for those everyday "quaffers" we all enjoy. But in the end, there's something to be said for the old practice and tradition of long aged beer (especially true for the stronger brews).
            Those old-timers knew what they were doing.

            1. re: The Professor
              Josh RE: The Professor Dec 25, 2012 11:54 PM

              Tonight I opened a 2006 Thomas Hardy's and a 2007 Brooklyn Monster Ale. Both were fantastic, with the Brooklyn Monster edging out the Hardy's a bit. Next time I'm in NYC I will make it a point to pick up as many Monster Ales as I can fit in my suitcase.

              1. re: Josh
                c
                chuckl RE: Josh Dec 28, 2012 08:01 AM

                I opened a Brooklyn Brewing Blue Apron Belgian Dark for Christmas that I had held since 2009 and it was fantastic with roast beef. I wouldnt sit on a pilsner or most IPAs that long, but beers that undergo a secondary fermentation in the bottle are often better after a couple of years.

                1. re: Josh
                  Insidious Rex RE: Josh Jan 2, 2013 10:38 AM

                  Opened up a 1998 J.W. Lees Harvest Ale a couple days ago and it was sublime... Very nice sherry notes, burnt sugar and subtle raisin and plumb essence. Really very good. Of course now Im curious if anyone drank this particular year when it was younger and if there was any significant difference.

                  1. re: Insidious Rex
                    Josh RE: Insidious Rex Jan 5, 2013 07:11 AM

                    Man I wish I still had one of the '98s. I opened mine a few years ago, and of course it was incredible. That is truly one of the great beers.

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