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Our Cellar

The tartness of bottled wild ales tends to follow a pattern, rising in the first few years and slowly ebbing as time wears on. With some creative cellaring, you can become a master of acidity.

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

A tale of two wild and barrel-accented imperial stouts.

We raid our cellar to toast auld lang syne.

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.

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

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

There be ageable beer in these bottles.

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.

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