Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do.
Gives clear understanding as to what beers can or should be aged
Suggestions on how and why to age beer
Interesting read for any beer enthusiast
Gives clear understanding as to what beers can or should be aged
Suggestions on how and why to age beer
Interesting read for any beer enthusiast
