I read this interesting article about aging beer in the International Herald Tribune today: http://www.iht.com/articles/2006/12/12/opinion/trlambic.php I think I will lay down a few. (4 replies, last updated by Chinon00 February 13, 2007)

I love it, for sure. There are so many great barrel-aged beers, though I can’t say I’ve experienced what you’re describing. Jolly Pumpkin in Michigan makes numerous sour Belgian styles that are barrel-aged.... (16 replies, last updated by Josh May 11, 2007)

so much – most beer doesn’t "age", it just gets stale, and worse if exposed to constant light. I’ve had good luck grabbing from all the way in the back of the rows where it’s dark and avoiding bottles that... (6 replies, last updated by Josh September 25, 2006)

Following up my wonderful vodka and scotch tasting at Hangar 1 in Alameda a few weeks ago, I am excited about a Barrel Aged Beer festival being held this Saturday in Hayward at B Street—that’s downtown Hayward. The... (2 replies, last updated by The Dive November 11, 2006)

Last night, I had the privilege of sampling a 1996 Cantillon Kriek. It was really amazing – the years of aging had reduced the aggressive sourness, and allowed the sediment to settle to the point where the beer had an... (9 replies, last updated by Foodnerds March 18, 2008)

I love aged hereford filet mignon. I marinate it in a spice rub and then grill it. It absolutely melts in your mouth. My question is.. What does "aged" mean and how is it done? Can anyone enlighten me? (8 replies, last updated by Phurstluv May 17, 2008)

Here’s a good site from the importers of Chimay – one of the original Trappist Ales to hit the US. The Grande Reserve is actually aged like wine! (Unheard of with other styles of beers) Link: http://www.mbibeer.com/... (15 replies, last updated by StriperGuy September 27, 2003)

This is copied/stolen from th eRoger Prtz Beer pages site, “The premium 12 degree version of the golden lager - 5 per cent ABV - is the one widely exported and is famously lagered or cold-conditioned for 90 days”. Does... (15 replies, last updated by Flaco August 4, 2009)

've sat for 4-5 years, gathering dust. The owner is freaking out. I’m freaking out from happiness. The light level is low, the temperature is fairly cool even in summertime, so these are (not quite, but almost) cellar-aged... (5 replies, last updated by Tongo Rad December 14, 2004)

Here’s a question prompted by one 12-ounce bottle of mead. I was given a bottle of mead a year ago by a home brewer who said it would improve with age, like good wine. It’s been a year now. Will it continue to improve... (5 replies, last updated by The Professor June 18, 2008)

I used to deliver beer for the beer store, and both James Joyce and Kilgours was on my route at one time. Judging by the kitchens, at least you got the cleaner place. Besides, the owners of kilgours are not very bright. (5 replies, last updated by grilledcheese April 7, 2008)

How is the quality of the dry aged beef that is sold at Whole Foods? Beef being so expensive these days, I would like some info and opinions before purchasing to prepare at home. (12 replies, last updated by steakman55 March 30, 2008)

tasty ferments are a sign god loves us,BEER,WINE,CHOCOLATE,COFFEE,SOY SAUCE,MISO,ANCHOVIES and so on 100 years ago too few lived long enough to worry about weight gain at any age. (454 replies, last updated by kattyeyes April 17, 2009)

I’m just curious about what kind of people post and read this board. I wonder if anybody has estimated the average age, occupation, interests (other than food/wine), etc. of chowhounds. Perhaps the 'hounds who periodically... (19 replies, last updated by Nathan Landau September 27, 2002)

I’m using a second refrigerator to store my beer. I’m also thinking about aging a few beers in there as well. I have it at it’s lowest setting. Is this something that could work? I don’t have the proper... (17 replies, last updated by shellshock24 March 24, 2009)