Synopses & Reviews
2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book
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. 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.
"Vintage Beer teaches you everything you need to know about aged beers." --Cool Material.com Daniel Bradford, Publisher, All About Beer magazine Tomme Arthur, Cofounder and COO of Port Brewing and The Lost Abbey
"Vintage Beer teaches you everything you need to know about aged beers." --Cool Material.com
"This is the manual for serious beer lovers who want to take their beer to the next level." All About Beer Magazine
"Dawson's guide to vintage brews will have you making room in your crawlspace." BeerAdvocate Magazine
"Dawson makes aging beer easy, using a variety of brews like ales, barleywines, and stouts as examples." Brew Your Own magazine
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.
Explore a Whole New Range of Beer Flavors
Aging isn't just for wine. Some of the world's finest beers
"The new frontier for the beer lover is aging beer, and we finally have a guide."
"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."
About the Author
Patrick Dawson is an award-winning beer writer, an avid homebrewer, a BJCP beer judge, and a general lover of all things beer. He is the author of Vintage Beer, a guide to identifying and understanding the chemistry of beer styles that will improve when cellared. Dawson is the resident beer columnist for the North Denver Tribune and has written for DRAFT Magazine, Zymurgy, All About Beer Magazine, Craft Beer & Brewing, and multiple other publications.
Table of Contents
Introduction: The World of Vintage Beer
Chapter 1: The Aging Beer
Vintage Beer Rules
Chapter 2: Determining Vintage Potential
Malt - Hops - Yeast Esters and Phenols - Alcohol - Wood - Oxidation - Microbiota
Chapter 3: The Best Beer Styles for Your Cellar
English Barley Wines - American Barley Wines - Imperial Stouts - Belgian Quads - Flanders Red and Brown Ales - Gueuzes
Chapter 4: Tasting Classic Cellar Beers
Chapter 5: Dark and Cool: Selecting Your Cellar
Temperature - Light Exposure - Humidity - Cellar Configurations
Chapter 6: How to Manage Your Cellar
Paper Journal - Spreadsheet - Cellar Apps
Appendix: Outstanding Vintage-Beer Bars
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