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Our Cellar

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Malt-focused beers often develop a raisiny character after a few years; fuse this age-derived flavor with one gleaned from actual raisin additions for an extra scoop of sun-dried scrumptiousness.

From the Cellar: Wicked Weed Dark Arts 2014 and 2016
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A tale of two wild and barrel-accented imperial stouts.

We raid our cellar to toast auld lang syne.

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Many of Avery Brewing Co.’s special releases showcase super-high ABVs, but even the most intense ales will mellow out with some extra mileage.

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Is five years the sweet spot for this pinot noir-aged sour? Only one way to find out.

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Checking in on the vaunted Russian Imperial Stout at fresh bottling, one year and five years.

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There be ageable beer in these bottles.

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With Bishop’s Barrel 15 having dropped Monday, we dove deep into the cellar to see how earlier releases from the Houston brewery had developed.

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Putting an aged cherry stout, lambic and Flanders red to the test.

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An expert on vintage ales says beers that are terrible fresh are the ones that perform best in the cellar.