With St. Patrick's Day just around the corner, Vintage Beer by Patrick Dawson, a Certified Judge with Beer Judge Certification Program, is a book that will help people impress their friends on the festive day. Of course, they might want to spew out these facts before too many beers have been downed or else what's the point. Yet considering the fact that many breweries are starting to market beers as refined as wine, this book could help that transition significantly.
While it is common knowledge that wine gets only better with age, Vintage Beer by Patrick Dawson reveals that the same can be said when it comes to certain beers. According to Uncrate, it "examines what beers are candidates for aging, how to plan and set up a beer cellar, and what to look for when tasting vintage beers."
Key Themes Behind This Trend
- Aging Beers
- Opportunity for breweries to explore aging techniques and market beers that improve with time.
- Beer Cellars
- Opportunity for businesses to create and offer beer cellar services for beer enthusiasts to store and age their favorite beers.
- Refined Beers
- Opportunity for breweries to create and promote beers that are on par with wine in terms of refinement and aging potential.
Where This Applies
- Craft Beer
- Craft breweries can explore aging techniques and promote their beers as suitable for aging.
- Cellar Services
- Businesses can offer beer cellar services to cater to the growing demand for aging beers.
- Wine Industry
- Wineries can expand their offerings and explore brewing refined beers that can be aged, tapping into the growing interest in beer aging.
