There’s a tapas bar that opened near me recently, and I’m starting to get friendly with the owners. Last night, I took in my remaining bottle of Samuel Adams Triple Bock, which I’ve been aging (read: neglecting) for eleven years now.
Very different. No head, very dark, and with noticeable viscosity when poured. My first comment after tasting was, “That’s pretty black.” There was also a strong burnt caramel aftertaste. We liked it though, and we liked it better when a strongly-flavored sharp Swiss cheese (I forget the name) was brought out – the combination mellowed both of them and it became quite nice.
Now I regret only purchasing the two bottles when this stuff was available. It would be interesting to see how it continued to age.