Burbon DIPA (Hardywood Park Craft Brewery)

          This remote post was experienced at the Lakeside Rockers MC clubhouse. I did not realize all the dodo splatters on the refrigerator in the picture but lets proceed. I bought a three pack of these Bourbon DIPA's over a month ago and have been itching to crack one open ever since. Sure I could have drank one by myself in my cave of solitude, but I really enjoy sharing the experience of big beers like this one. We have drank waaaay to much Busch, bud, and loose cannon in this garage recently. Bring out the glassware.

        Hardywood has released two of their barrel series this year, the Bourbon Cru and now this Bourbon DIPA. I believed I have heard they will be doing a Bourbon Gingerbread stout. I really liked the fresh Bourbon Cru but I had a sneaky suspicion that it would age well. I have two 750's left from that series and after drinking a two month old Bourbon DIPA, I am sure they are aging well. The fresh versions of this series taste very similar and Bourbon heavy, the flavor was very subdued even after two months. I suggest storing corked and caged big bottles on their side for aging so that the cork doesn't dry out.

       I get a bit ridiculous about my big bottle beers. I buy something that I have been sold as special and I hold onto it. I have a Brooklyn Black Ops from this time last year that I have been saving. Originally there were two. My friend Robert bought the other one then held it hostage. We drank it when we got his scooter running. Why hold onto these beers so long? special occasion, or a holiday, maybe it is that I want to share it with someone who will appreciate the complexity? I am thinking I will take this to Thanksgiving this year, or maybe wait until the dutch year 10 trip in January, but those guys don't really appreciate big beers.    

     There is a group in Richmond that does a beer dig in March every year. I wish I had enough friends who would get into it. You go buy good beers, live yeasty bold beers and bury them in the ground for a year. The following year you mostly dig them up and let people discover them one by one and enjoy the fruits of your patience. I met the guy who does Richmond beer dig, maybe I should just get in with his peeps.