by Brian Wall
I recently had a birthday and with that special day came an opportunity to sample a couple of very serious beers from the cellar. As these are very limited and difficult to locate sometimes, it seemed like the perfect time to drag them out for a tasting. While cellaring has long been reserved for wine enthusiasts, beer lovers have come into their own by doing the same. The biggest concern for cellaring a beer is if it will survive the time.
The best rule of thumb is to cellar in a cool, dark area and plan on only cellaring a beer with an ABV over 10%. Anything less may lose flavor and runs the risk of being a little more “boozy” than you’d prefer. Continue reading
