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Vintage Beer: A Taster's Guide to Brews That Improve Over Timeby Patrick Dawson
Synopses & Reviews
Like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.
"Consumers of all levels will be rewarded by Patrick's guidance, and as a brewer, I am pleased he has tackled an issue that is near and dear to my bottle-conditioned heart."
"The new frontier for the beer lover is aging beer, and we finally have a guide."
About the Author
Patrick Dawson has been accredited as a judge through the Beer Judge Certification Program and has been collecting, aging, and consuming vintage beers for more than a decade. He is a respected voice on the subject. He also reviews brew pubs for the North Denver Tribune. His personal cellar holds around 300 beers at any given moment. He lives in Denver, Colorado.
Table of Contents
Vintage Beer Rules
Malt - Hops - Yeast Esters and Phenols - Alcohol - Wood - Oxidation - Microbiota
English Barley Wines - American Barley Wines - Imperial Stouts - Belgian Quads - Flanders Red and Brown Ales - Gueuzes
Temperature - Light Exposure - Humidity - Cellar Configurations
Paper Journal - Spreadsheet - Cellar Apps
Toronado - Bull and Bush Brewery - Falling Rock Taphouse - Ebenzer's Restaurant and Pub - Cafe Kulminator - Brick Store Pub - Brouwer's Cafe - Akkurat Restaurant and Bar - Monk's Cafe - Delilah's
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