Aging beer to enhance and change its flavor has been a popular pastime in Europe and the UK, but now it's a
trend here in the United States. As more craft brewers brew beers with
the qualities needed for aging, the trend will take off.
This is the guide that will help beer drinkers get the most out of not drinking beer when it's fresh.
2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book
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. Beer styles known for aging well are discussed
and detailed profiles of commonly available beers that fall into these
categories are included. There is also a short travel guide for bars and
restaurants that specialize in vintage beer gives readers a way to
taste what this new craft beer frontier is all about.