Letâ€™s talk about stouts.
The wonderful world of craft beer provides a multitude of choices. For every palate, there is a beer to match. I find especially intriguing the freshness dichotomy â€“ IPAs are meant to drink right from the vat, or at least as fresh as possible. On the other end of the spectrum, there are those high gravity, high ABV stouts who like to sit in dark, cellared environments for a few years before they are considered ready for consumption. Since Iâ€™m a stout guy, Iâ€™m hoping to help you separate the malt from the barrels with the ins and outs of aging and cellaring.
First things first.
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