I mostly go to the Spec’s down south, but I’ve been to the Airport location as well as the new one at Mopac & Parmer. I’ve noticed the same thing that you mentioned about the people working there. Mostly I’ve had good luck though.

I’ll be happy to trade you anything out of my stash for your 120 min IPA’s. I’ve got 5 left, and if they weren’t $9 a bottle, I’d buy more. I too am a confirmed hophead, and I thought the beer was spectacular, even if it was young. I’d love to hear your story about meeting the brewmaster at DFH… it wasn’t Sam himself was it?

I also have a bottle of the special edition version of St. Bernardus Abt 12 in my beer fridge. I probably never should have stuck it in the fridge, but that’s a semi-long story:

I bought a wine cellar fridge from Target, and had nothing but bad luck. I ended up going through three of the fridges, returning each because of defects. So I finally gave up on cellaring and stuck the Abt 12 in the regular fridge. Then I started reading that temperature stability is more important than the actual cellaring temperature, so I stuck the former two beers in my closet, but I’m afraid to take the Abt 12 out now, because I don’t want a change from 41 degrees to 70 degrees to mess up the taste. I hope it’s possible for it to age well in that colder temp.

I also have the Dogfish Head 120 in my fridge, because the brewmaster at Dogfish told me that would be the best place to age it. I hope aging the 120 really changes the flavor significantly, because I honestly had a little trouble with it fresh: Although I am a confirmed hophead, it is the only beer I’ve ever had that was too bitter for me.

Which Spec’s do you go to? They had it weeks ago at the Airport Blvd. location. The beer guy there (I forget his name) seems to know his stuff, but that’s not uniformly true of all their employees. I actually overheard a conversation there recently where one of their employees didn’t know what apple cider is. Seriously.