Based on our experience, the overwhelming majority of craft beers should be consumed fresh. Generally speaking, cellaring beer is a waste of time, money and beer.
If your beer cellar looks more like a disaster area, the Brewbicle might be just for you. Made of sturdy fiberboard, with leather handles and aluminum hardware, the Brewbicle provides a secure, stackable and attractive way to age your beer.
In the 19th century, Pale Ales were matured for months before sale. The gap between mash tun and glass could be more than a year. And not just the beer shipped to India; Pale Ale in a pub in Britain could be just as old as the IPA in Bombay.
While we usually think of a batch in the number of glasses we can pour, not in terms decades, we can force our beer to the last payment, the proverbial mortgage finish line.
Alan Sprints has been the creative force behind Hair of the Dog for 16 years now. For most of that time, he’s also been the brewery’s only grunt laborer.
Beer is a fragile product and should be treated like any other perishable food item. Trust us, there’s nothing worse than losing $10 on a 6-pack of stale IPA.
