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

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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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2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book
 
Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about.

Format: Trade Paperback

Dimensions: 160 pages, 8 × 6 × 0.44 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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– More About This Product –

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, 8 × 6 × 0.44 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

2014 Gold Medal Winner from the North American Guild of Beer Writers for Best Beer Book
 
Like good wine, certain beers can be aged under the right conditions to enhance and change their flavors in interesting and delicious ways. Good candidates for cellaring are either strong, sour, or smoked beers, such as barleywines, rauchbiers, and lambics. Patrick Dawson gives a list of easy-to-follow rules that lay the groundwork for identifying these cellar-worthy beers and then delves into the mysteries behind how and why they age as they do. Beer styles known for aging well are discussed and detailed profiles of commonly available beers that fall into these categories are included. There is also a short travel guide for bars and restaurants that specialize in vintage beer gives readers a way to taste what this new craft beer frontier is all about.

From the Jacket

"Consumers of all levels will be rewarded by Patrick's guidance, and as a brewer, I am pleased he has tackled an issue that is near and dear to my bottle-conditioned heart."

About the Author

Patrick Dawson is an award-winning beer writer, an avid homebrewer, a BJCP beer judge, and a general lover of all things beer. He is the author of Vintage Beer, a guide to identifying and understanding the chemistry of beer styles that will improve when cellared. Dawson is the resident beer columnist for the North Denver Tribune and has written for DRAFT Magazine, Zymurgy, All About Beer Magazine, Craft Beer & Brewing, and multiple other publications.

Editorial Reviews

"Dawson makes aging beer easy, using a variety of brews like ales, barleywines, and stouts as examples."