How Beer Ages explores the fascinating intersection of beer science and the art of cellaring, illuminating how time alters beer’s characteristics. This book reveals how chemical reactions, microbial activity, and storage conditions work in tandem to evolve beer flavors and aromas, offering insights to both brewers and beer enthusiasts. A key aspect covered is barrel-aging, where wood imparts unique flavors like vanilla and tannins, creating complex sensory experiences.

The book takes a structured approach, starting with the fundamental chemical and biological processes involved in beer aging before moving into specific factors like oxygen and temperature. It delves into barrel-aging intricacies, including barrel types and their prior contents’ influence. By understanding these processes, brewers can intentionally create age-worthy beers, while consumers can appreciate the nuances of cellared bottles, understanding the science behind changes in hop aroma compounds, esters, and aldehydes.

Concluding with styles suited for aging and cellar management advice, How Beer Ages bridges scientific rigor with practical guidance. It demystifies the aging process, moving beyond simple observation to provide a deeper understanding of why certain changes occur and how to optimize beer storage for enhanced flavor. The book emphasizes that with the right knowledge, beer aging becomes a deliberate and rewarding pursuit.