Sharp - - CONTENTS -

Got room in your wine cel­lar? Time to think about putting some beer in there.


Lam­bics are brewed in tanks ex­posed to wild strains of yeast, re­sult­ing in a dry and sour beer. Af­ter a year or two, chem­istry will break down the acetic acid present in this brew by Den­mark’s Mikkeller into sug­ars that can smell like nuts, figs, and flow­ers.


Some­times called Brus­sels Cham­pagne, gueuze is a blend of young and old lam­bics that un­dergo a sec­ond fer­men­ta­tion in the bot­tle. Tart and com­plex, Can­til­lon is the clas­sic op­tion — renowned for de­vel­op­ing beau­ti­fully over a decade.


Guin­ness isn’t strong enough to age, but the al­co­hol in Rus­sian, Im­pe­rial, or Baltic stouts and porters will sub­side in time to re­veal more nu­anced choco­late and cof­fee aro­mas. Cel­lar Dieu du Ciel’s strong stout to en­joy on some fu­ture win­ter’s night.


Spicy and sour saisons and bières de garde were first brewed for farmhands in 19th-cen­tury Bel­gium and France. Oast House’s ver­sion of­fers sweet malt and win­try spice flavours that peak at two years old.


These brawny Bel­gian beers are renowned for their po­tent com­plex­ity. The sub­tle fruity aro­mas of Konigshoeven’s La Trappe — an ex­trastrong “quadru­pel” beer — will con­tinue to im­prove through­out its 25-year shelf life.

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