Vintage Beer: A Taster's Guide to Brews That Improve over Time

by Patrick Dawson

Storey Publishing, LLC | March 11, 2014 | Trade Paperback |

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Like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

Format: Trade Paperback

Dimensions: 160 Pages, 5.91 × 7.87 × 0.39 in

Published: March 11, 2014

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 161212156X

ISBN - 13: 9781612121567

Found in: Beverages

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Vintage Beer: A Taster's Guide to Brews That Improve over Time

Vintage Beer: A Taster's Guide to Brews That Improve over Time

by Patrick Dawson

Format: Trade Paperback

Dimensions: 160 Pages, 5.91 × 7.87 × 0.39 in

Published: March 11, 2014

Publisher: Storey Publishing, LLC

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 161212156X

ISBN - 13: 9781612121567

Table of Contents

Foreword


Introduction: The World of Vintage Beer


Chapter 1: The Aging Beer

Vintage Beer Rules


Chapter 2: Determining Vintage Potential

Malt - Hops - Yeast Esters and Phenols - Alcohol - Wood - Oxidation - Microbiota


Chapter 3: The Best Beer Styles for Your Cellar

English Barley Wines - American Barley Wines - Imperial Stouts - Belgian Quads - Flanders Red and Brown Ales - Gueuzes


Chapter 4: Tasting Classic Cellar Beers


Chapter 5: Dark and Cool: Selecting Your Cellar

Temperature - Light Exposure - Humidity - Cellar Configurations


Chapter 6: How to Manage Your Cellar

Paper Journal - Spreadsheet - Cellar Apps


Appendix: Outstanding Vintage-Beer Bars

Toronado - Bull & Bush Brewery - Falling Rock Taphouse - Ebenzer''s Restaurant & Pub - Cafe Kulminator - Brick Store Pub - Brouwer''s Cafe - Akkurat Restaurant & Bar - Monk''s Cafe - Delilah''s


References

Glossary

Index

From the Publisher

Like good wine, certain beers can be aged under the right conditions, a process that enhances and changes their flavors in interesting and delicious ways. Good candidates for aging are high-alcohol brews, bottle-conditioned beers with yeast in the bottle, barleywines, lambics, and winter ales. Patrick Dawson explains how to identify a cellar-worthy beer, how to plan and set up a beer cellar, what to look for when tasting vintage beers, and the fascinating science behind the aging process. He also includes a comprehensive buying guide to help you select already-aged beers (from the readily available to the tantalizingly rare) to enjoy as your own collection is aging.

From the Jacket

Explore a Whole New Range of Beer Flavors


Aging isn''t just for wine. Some of the world''s finest beers -- barley wines, stouts, sour beers, and other strong brews -- develop and improve with age, showing richer flavor in two, five, or even fifteen years. Closely examining what''s happening in the bottle as beer ages, cellaring enthusiast Patrick Dawson provides everything you need to know to build a beer cellar you will savor for years to come.

About the Author

Patrick Dawson is certified as a judge through the Beer Judge Certification Program. He travels the United States and Europe collecting beers worthy of aging. His personal cellar, in Colorado, is an evolving collection of hundreds of vintage treasures.  Visit his webiste: www.pdawson.com

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