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 ...
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."