Fusels contributed by secondary bottle fermentation?

[djgray1200]

The most recent Beer School pointed me in the direction of this beer I was already thinking about trying. De Struise Pannepot Old Fisherman's Ale. It's a dark belgian with spices and I had heard fantastic things about it. WEEEEEELLLLL in trying it I got very strong impressions of fusels. When I found it in store it was the only lonely bottle of it and was sitting out on the shelf at room temp gathering dust. My question is that since these beers typically undergo secondary fermentation in the bottle, if long term storage of these at room temp would contribute to high alcohol flavors and aromas. It's only a 10% beer and I've had others that have greater ABVs and hide it better than this. Not so much in flavor but BAM hot alcohol was ALL I got out of the aroma. Any takers?

[baltobrewer]

My first thought would be no. So little actual ferm goes on during bottle conditioning that I'd think few if any fusels would be thrown. You might just have gotten a bad bottle.

Then again, I think turtles are kool...