Last week, when we asked our readers to share their cellars with us, we had no idea what we’d get. Turns out you guys have some pretty incredible bottles in pretty rad cellars… or “beer caves,” or shelves, or whatever else you call yours. Thanks to everyone who’s shared so far, and if you haven’t yet, please do! There’s no deadline. We’ll be sharing your submissions regularly, right here.
First up is the well-organized cellar of Curtis McArthur, a Nashville-based brand manager for SweetWater Brewing. It’s not surprising that he has some nice SweetWater bottles (we just put one away ourselves), but he also has, um, A LOT of Deschutes The Abyss, a few Big Sky Old Blue Hair barleywines, some nice finds from Jackie O’s, and a super-super-rare Brooklyn “Ghost Bottle” Cuvee Elijah.
Anyway, here are the details of Curtis’ cellar:
How many beers: Approx. 350 bottles
Cellar setup: My cellar is located in my walk-in closet. Everything I currently have in my cellar is standing up. It’s not temperature-controlled, but it’s on the side of the house, so in the winter I close the heat vent and it stays cool, and in the summer I open the AC vent. There are no windows, so it stays dark the majority of the time.
Oldest beer: 2003 Dogfish Head World Wide Stout
Newest beer: I just acquired some of the new Drie Fonteinen Armand’4 Gueuzes from Belgium. I will age several over the next 5-7 years and see how they develop over time.
Best can: 2009 Oskar Blues Ten Fidy
Longest verticals: Deschutes The Abyss 2007-2011 and New Belgium La Folie 2004-2011
Crowning glories: New Belgium/Bottleworks X & Foothills Barrel Aged Sexual Chocolate
What you’re opening next, and why: I will soon be opening a bottle of Cantillon Fou’Foune. This is a Belgian lambic beer made with freshly picked apricots, and while it does continue to get more sour over time, you also lose the apricot flavor the longer you wait. I find that this beer is best when enjoyed within a year or so of its bottling date.
Curtis, congrats on a pretty sweet cellar. Please let us know when you pop these gueuzes and lambics… we’re short on them. Keep up the great work!
Posted on Tuesday, April 3rd, 2012