After being into craft beer for a few years, or a few days, folks often eventually want to age beer. When I decided to start cellaring beer I wasn’t sure what beer to start with. I felt like everything worth cellaring was rare or only sold in Belgium or California. Later I realized, thanks to Josh’s post about Tips on Cellaring Beer, that there were lots of “shelf” beers available to cellar. That is why I’ve decided to share a recent experience with everyone. The experience of a food and beer pairing featuring a 17 year Sierra Nevada Bigfoot vertical.
Today I’m checking out Vintage Beer by Patrick Dawson “A Taster’s Guide to Brews that Improve over Time.” I saw this book reviewed by another site and thought it must be a joke. An entire book about aging beer, really? Seems quite a bit of overkill. A few blog posts or a big pamphlet maybe but not an entire book.