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



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 ...
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