Wednesday, December 11, 2013

What's in our Bruers' Cellars? Part 2 with Matt Becker

For the month of December, we're taking a closer look at cellaring & aging beer. One of the beautiful things about being able to cellar beer is that you can learn as go continually shrink and expand your cellar.

You might know our brewer Matt Becker is you are a New Brew Thursday fan. Here's what Matt has to say about his beer cellaring experience so far.




Check out the rest of our Bruers' cellars:

8 comments:

George Nicholson said...

What is the proper temperature to age beer at?

David Rojo said...

This guy is talking about proper cellar temperature but he has his beer in boxes in what looks like some sort of storage unit of basement?

Wut?

Temperature doesn't matter as much as darkness imo.

David Rojo said...

Also, not questioning his brewing experience and knowledge. But from the photos, that looks like far from the best cellaring space.

Greg Nagel said...

Is uncle touchy down there guarding the beer?

bob said...

@David, a basement, or "cellar" is exactly the perfect space to age beer. Because of the earth providing insulation, temperatures remain consistent. Why do you think it's called cellaring in the first place? Subterranean spaces typically normalize at average annual temperatures year round, baring outside influence like windows, stoves, or HVAC. Where I live in Indiana, that's almost exactly 55 degrees, or perfect cellar temp. Granted in Orange County, it's 65 degrees, but it will still be consistent and is better than the average of 72 degrees most people keep their homes. A cellar space doesn't have to look pretty to be effective.

Spencer Flasch said...
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Spencer Flasch said...
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Spencer Flasch said...

@bob: Ah, another Indiana beer lover, I see. Such a rare occurrence to see here, as I am not so alone as I thought I was. hahaha