Double Bastard Ale Is No Joke

Stone Brewing Co. announced the return of Double Bastard Ale. They even sent out a press release. You could follow this link to read it, but it is sure to hurt your brain. We aren’t in the brain hurting business here at The Full Pint. I’m going to sum it up for you right now in this blog post, so you remain in the know.

It was a chilly San Diego winter in 2005, when I stayed at a nice hotel Kaiser Permanente paid for while my wife worked the night shift.  I decided instead of bringing beer back to enjoy in the hotel room, I decided to adventure out. I searched for the nearest craft beer bar. I found a bar called the Liars Club (Amazing, RIP), and quickly cabbed it there.  At this point, I was knee deep in love with any and everything made in San Diego, and of course, Stone.  The first beer I had was a fresh Double Bastard. It was my first Double Bastard too I believe, and it was magical.  It was so malty, and abrasively hoppy. Both ingredients continually duke it out in your nostrils and your mouth.  If you are one who thinks Arrogant Bastard is thick, this beer is way thicker.  I could compare it to the consistency of a monster barley wine. I knew right then and there that…

Double Bastard Ale Is No Joke!

Since becoming aware of the seriousness of this beer, I naturally wanted to experiment with cellaring this it.  Stone promotes the cellaring of their strong Special Releases, and at this price point, I didn’t have a lot to lose.  I remember snatching up a lot of 2006, none of which is left, I did the same with 2007, which I may have a few left of, and then there was the 2008 release.  2008 was the 10th anniversary of the beer, and I bought a whole case of it. It had silver in the silkscreening instead of white.  I remember it being overly hot when it was fresh, just blow your face off hot, spicy and hoppy. That’s when I really started paying closer attention to this beer.  I found noticeable changes from fresh, to 3 months to 6 months.  You would assume I meant less hoppy and more malty over time. Yes, and no.  The Double Bastard journey had it’s own peaks and valleys. I’ve had vintages that have cooled off, gotten very sweet, then the bittering hops popped out and then it was perceived more bitter than 3 months prior, etc.  Also, I must say it’s a durable beer to cellar in non-perfect cellaring conditions. My California brothers and sisters might know what I’m taking about.  Now that the beer is easier to get than it was in 2006, I am not hoarding it like I used to. Stone is did a good job of that, so whenever they are having a special event in SoCal, I treat myself to a vintage or fresh glass whenever possible. So anyway, get a few bottles, drink a few, save a few, and open a few years later. It’s one of the best beers for cellaring education on the shelf.