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TABLE OF CONTENTS

From the Editor

Contributors

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In This Issue...

 First Runnings

From the Editor

Issue 19 Contributors

Issue 19 News

Brewing With...
We ask Linus Hall about taking the plunge into the role of head brewer and co-owner at Yazoo Brewing Company.

When it comes to beer’s temperature, the common belief is “the colder the better.” This is not always sound advice. Beers served too cold can numb the tongue and deaden the taste buds to the delightful flavors within. Letting a beer warm up just a bit can unlock the flavors and enliven the character of a well-crafted beer. The temperature at which you serve different beers is often a matter of personal taste, but if you are seeking guidance, here are some serving suggestions that may bring out the individuality of certain types of beer.

Very Cold: (35-40° F) American Premium Lagers, Low-alcohol beers and Cream Ale.

Cold: (40-45° F) Hefeweizen, Pilsner, Kolsch and Wheat Beer.

Cool: (45-50° F) Stout, Porter, Amber Lager, Pale Ale and IPA.

Cellar: (50-55° F) Bock, Belgian and Trappist Ale, Lambic/Gueuze, Sour Ale and Strong Ale.

Warm: (55-60° F) Double IPA, Doppelbock, Barleywine, Quadrupel and Imperial Stout.

When you resist the urge to crack open a beer instantaneously, magic can happen. Storing or cellaring beer allows a number of internal and external factors to add character to it, often for the better.

Certain kinds of beer are ideal for cellaring, while others are meant to be enjoyed immediately. There are a few general rules to abide by, and a few exceptions to those rules.

Generally, strong ales above eight percent cellar well, while beers below that mark deteriorate with prolonged age, as do most lagers. Exceptions to this strong ale rule include Belgian-style lambic beers, gueuze, Flemish red ales and sour browns. The oxidation that occurs over time tends to complement these brews that are eight percent in alcohol or less but high in acid.

If fresh fruit and hop flavors are present in the original beer, these characteristics dissipate quickly in beer that’s stored. Malt, on the other hand, can begin to reveal a number of qualities including honey, toffee, wine, raisin and nut after storing.