This is half cellar report half stupid question half uncomfortable confession. Bear with me. Hear my sins. Hear my shame. A couple of years ago I bought a 1 gallon growler of Weasel Boy Bourbon Barrel Anastasia. Cool looking growler and last I'd had the beer I found it very tasty. I figured slam dunk. Save it for a tasting and share. Plus I have a killer growler for my glass collection. Fast forward to 2014. My growler of 2011(?!) BB Anastasia is still in the cellar. Heard people opened theirs to share and downhill was the consensus. For most tastings I had either forgotten about the growler or had not wanted to risk inflicting a sub-par beer on people. However, the growler gives me dirty looks when I venture into the cellar. May 16, 2014: you want me to open you so bad? FINE! I'll open your over the hill ass! Aroma: not bad. Appearance: uh oh, we're two for two - it's pretty Taste: nice and mellow - smoke, oak, and stout - think young bourbon vs old Mouthfeel: smooth - possibly smOOooth Drinkability: more like drunkability - goes down easy - too easy Overall: I've had many BA stouts fresh that don't stand up like this does with 2 1/2 years on it - what's up with that? Redemption. Sweet sweet redemption. Frankly, I'm shocked. Who'd a thunk this would be so nice? Anybody else cellar growlers? How? Conditions? Floor or shelf or fridge? Counter pressure or normal fill? Etc? Do you make a habit of this sort of thing? What styles have you had luck with? Results?! I'm curious. I expected a long and annoying drainpour and instead am facing the prospect of killing a gallon of this beer this weekend. I'd like to know if others have had success at this game.