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cellar

Your cellar: Tart wild ales

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.

Cellar this: beers brewed with raisins

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.

Your cellar: High-octane Averys

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.

Your cellar: Feeling Flemish

When the leaves on trees turn red and brown, match their shifting hues with the sour ales of Flanders, Belgium.

No basement, no problem: A guide to aging beer in hostile environments

Don’t dump ’em: A brew that’s sweet and boozy fresh could become great, given time.

From our cellar: 3 vintage cherry beers

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

Your cellar: Gotta have agave

  Bring Out: LOST ABBEY AGAVE MARIA 2014 Aged for a minimum of 10 months in anejo and reposado tequila barrels (which originally housed …

From our cellar: Duvel Moortgat Maredsous 8 Brune 2011

Some beers are better with age.

From our cellar: Jacob Leinenkugel Big Eddy Rye Barrel-aged 2011

Some beers are better with age.

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