Taking cues from the world of wine, brewers are blending and aging beers to create fascinating, complex bottles that vary with each new vintage.
Polished aroma and taste signal it’s time to open this canned barleywine.
Cherry cordial, creamy vanilla drive this divine treat that could rest even longer.
Big imperial stout drinks fine now, but cellar time should make it shine.
A nearly complete change after 2 years of aging.
As state laws capping ABVs ease, Southern brewers are flexing their muscles with double IPAs, Belgian quads and, naturally, plenty of barrel-aging.
Stout’s smoke has mellowed; now sweetness reigns supreme.