Patrick Dawson
Cellar Legends: XyauyúIs it time to buy that $40 bottle of Italian barleywine? Is it good enough to drop that kind of cash, especially when there are so many new beers hitting the shelves every week? The answer is a most-definite “yes.”
19th-Century Beer in a 21st-Century WorldHere’s the remarkable story of a very, very old bottle of beer.
Stocking the Cellar without Breaking the BankConsider forming your beer-cellar collection around age-worthy, budget-friendly beers.
Cellar Legends: Millennium and UtopiasWhen bottles of Boston Beer’s Millennium made it onto a rare-wine auction list, you could say that more than a few wine lovers’ heads were turned.
Past Its Prime? Vintage Beer Warning SignsWhat are some of the ways a beer can go wrong? What signs signal the point of no return? Here are seven points to consider when you’re evaluating a vintage beer.
In the Cellar: Don’t Age These BeersWhen determining whether to age or not to age a beer, watch out for these four cellar no-nos.
Vintage Beer-Bar Bucket ListThese beer-centric bars and restaurants let you enjoy the complexity of a finely aged beer without a beer cellar of your own.
Worth the Wait: Pairing Vintage Beer with FoodConsider these vintage beer and food pairings the next time you’re thinking of pulling a bottle from your cellar or splurging on a vintage offering at a restaurant.
Juicy Fruit IPA RecipeIn The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.
Barrel-Aged Beer: To Cellar or Not to Cellar?Consider 4 aspects before you decide to put a bottle of barrel-aged beer in the cellar.
Going Where No Brewer Has Gone BeforeAn interview with Jim Koch
The Rebirth of Thomas Hardy AleNow in its fourth incarnation, one of the greatest vintage beers shows no signs of disappearing—for the foreseeable future.