Resurgence Brewing Company Buffalo NY


By in News 1

Growlers: A History

Today, many of us carry a growler around with us, so we always have something to fill with good beer at our favorite breweries, specialty stores, and more recently, groceries and even gas stations. Most of us probably never give a second thought to the growler’s origin, but the almighty beer vessel actually dates all the way back to the 1800’s. Back then, fresh beer was carried home from the local pub in a small, galvanized pail. The term “growler” is rumored to have grown out of the sloshing noise it made as CO2 escaped through the lid. Water Street Lake County Brewer brewmaster George Bulvas III contests that the name actually came from the buckets of beer factory owners used to give to workers when their stomachs began to “growl” from hunger, but either way, the name stuck.

As World War II approached, the process of bringing draft beer home for lunch or dinner was called “rushing the growler” and was a common way to quench the thirst at home. During Prohibition, the growler was technically outlawed, but the device stuck around. After Prohibition was repealed, and into the 50’s, waxed cardboard containers that looked similar to Chinese takeout containers were used to take beer home from bars and pubs. By the late 1960’s, most bars had switched to plastic and eventually, many were allowed to sell packaged beer after hours, so the demand for growlers died out for a time.

In the 1980’s, Newman Brewing in Albany used to sell soft plastic gallon containers of their beer, which they would replenish with more beer if customers brought them back. Shortly after, in 1989, Otto Brothers Brewery faced a similar dilemma. Charlie Otto and his father wanted to offer “beer to go,” but had not reached the point where they were ready to package. Since they were not yet ready to bottle, his father suggested they use a similar vessel to the “growler” of his younger days, but Charlie knew an update was in order. He purchased a small silkscreen machine, set it up on the patio, screened his logo onto half-gallon glass bottles that resembled moonshine jugs, and the modern growler was born.

Today, a growler is a half-gallon glass jug that can be sealed and resealed to carry beer home from your favorite purveyor. There are larger and smaller growlers, some with clamp-down ceramic tops and metal handles, growlers made of aluminum to keep light out, and fancy cooling packs, complete with carrying straps. Growlers come in clear, green, and amber glass, but the darker the glass, the better. That keeps as much light out as possible, to ensure the beer inside remains fresh for as long as possible. Growlers can last about a week when sealed, but should be drank quickly once opened, since the seal doesn’t hold carbonation for longer than a day or two once cracked.

Many brewpubs and breweries – including our own – sell growlers, and they’re a great way to get a shareable serving of your favorite brew to enjoy back home. If you’ve never bought a growler, give it a try as a nice alternative to cans or bottles. If you’re an old fan, no time like the present to bring yours in! The beer is always here waiting.

By in News Comments Off on Cocktails join the family at RBC

Cocktails join the family at RBC


This week, Resurgence Brewing Company launched our new cocktail program, in partnership with local distilleries. Working with Lockhouse, Tommyrotter, Black Squirrel, and Niagara Distilling, bar manager Brandon Woodcock has worked with our team of bartenders to create a small, curated cocktail list that will give our visitors yet another option when looking for something to sip on in our taproom. Thanks to our new Tuesday hours, you can do that any day but Monday, all summer long.

The decision to add cocktails to the menu came about the same way all decisions do here at RBC: With our customers top of mind. Since opening two years ago, we have served a rotating list of 12-15 of our own craft beers, as well as local cider, local wines, and recently, kombucha and mead. By adding local liquor to the list, we felt we could serve our customers even better, and showcase our bartenders’ abilities even more, all while helping out our neighbors. Because that’s what it’s all about, at the end of the day. Here in Buffalo, we’re boostrappers, but we’re also rising tide folks. We believe that if one of us succeeds, we all succeed, which is why we deliberately choose to sell products from our friends down the street or the next town over. Buffalo has made it this far because we take care of our own, and our new cocktail list helps us continue to do just that.

So what are we serving? The Squirrely Ginger is made with rum from Black Squirrel and ginger kombucha from Bootleg Bucha, and true to its name, it has that characteristic ginger kick to balance out the sweet rum and slightly spicy kombucha. A little citrus lingers on the back end, to tie it all together. This one is perfect for Dark and Stormy or Moscow Mule fans.

Our Fitzgerald is made with Tommyrotter Gin, lemon juice, agave, and bitters for a citrus-forward flavor that’s the perfect balance of sweet and umami. Tommyrotter has a floral character that really shines in this one, and the bitters kick that flavor up a notch. Gin and tonic fans will love this easy sipper.

The Green Tea Gimlet is made with cold-brewed green tea with mint, Lockhouse Gin and lemon juice, with just a touch of agave for sweetness. Martini drinkers will love our twist on the classic, which highlights the gin’s slightly confectionary taste with herbal tea and just enough mint to keep it cool. Sip this one on the patio for a classy evening!

Our menu is intentionally small, since we want to make sure we’re highlighting our local purveyors and fresh ingredients to the best of our ability. We don’t make call drinks or do shots, since we want to stay true to the family-friendly, relaxed atmosphere we’ve worked so hard to cultivate. The newest hot spot for slamming down drinks we’re not, and we wouldn’t want to be. The experience of RBC’s taproom always has been and always will be a savoring one, and these new offerings are intended to keep it that way.

Our bartenders have worked hard to learn and perfect our new recipes, and we’re proud of how the new offerings have been received so far. Stop in and try one for yourself! Cocktails are just one more way we’re dedicated to the resurgence of Buffalo, and the experience of enjoying it right in our taproom.

By in News 5

Get ready to grow: Hops are a great backyard plant

By now, most beer fans know that fresher is better when it comes to your ingredients, and what could be fresher than hops grown right in your own backyard? Not only do these fast-growing plants make delicious beer, they also look great climbing trellises in your backyard, as a natural screen for your porch or covering unsightly pipes or fences. Before you set out to grow your own though, here are a few hop facts you’ll want to know.

Start from rhizomes, not seeds
When grown for beer, hops must be started from rhizomes, or short, underground stems. Plant the rhizomes horizontally, with the roots pointed downward and starter shoots up toward the sky. Hop rhizomes usually run about $3 a rhizome, and can be purchased from purveyors online or at some local garden centers, starting in early May. Hops should not be planted until after the danger of frost has passed.

Install a trellis
Hop bines (yes, that’s “bines” with a b) can grow 15-25 feet in a single season, so make sure you plant yours next to a trellis, pole, or fence with plenty of room to climb. If you plant several and have the room, space them several feet apart, since they grown rapidly and need room for the rhizome roots to spread.

Get the girls
Hop plants come in male and female varieties, but only the female plants produce the lupulin-filled cones needed for beer-making. If you plan to make beer with yours, make sure you’re getting female plants. There are over 150 hop plants available, and some are easier to grow than others. Ralph Olson, of Hop Union supplier, recommends Cascade, Chinook or Centennial.

Know your growing conditions
Hops do best in a soil pH between 6-7.5. You can get a soil pH testing kit from a garden center, and if yours is too high, lower the pH by adding compost or an additive containing ammonium. Too acidic? Add sand or lime. Make sure the soil is nice and loose and plant the rhizomes horizontally in a shallow hole with about an inch of soil on top.

Take care of your plants
Watch for pests like aphids, who will show up on the underside of the leaves. Hop bines are also susceptible to mildew, which will look like a white or black powdery cluster of spots. Fungicides should be applied at the first sign of mildew, as it can devastate your bines if let go. Water your hops regularly enough that the soil stays moist and loose, but not so often that water pools at the base of the plant. Once the bines reach 10 feet, trim the leaves from the bottom 3 feet of the plant, to reserve energy for hop production.

Harvest your hops!
Hop cones will show up a few weeks after the small, pod-like flowers appear and will emerge at the top of the plant on short, horizontal branches. If you don’t see any at eye-level, look up! Much like “rose hips” and other fruit, the cones will form at the base of where the flowers grew. Hops are ready for harvest by early August, when the bottom of the cone is yellow and the casting (covering) is crispy, like paper. The cone should feel light and should not be squishy when you squeeze it. Harvest the hops when the base starts to turn, but do not wait until the cones are mostly brown, or they will not be useable. Each plant should about 1.5-2 pounds of hop cones, especially after the plant is well-established after the first 2 seasons. Those can be dried in a dehydrator or on a drying rack in a cool, dark place. Store your hops in the freezer before using, for optimal flavor retention.
Have fun growing hops this summer and with any luck, you can add your own home-grown hops to your home-brew this Fall. When fresh is best, right from your own backyard is as good as it gets.

By in News Comments Off on Friday Factoids: Five Things About RBC

Friday Factoids: Five Things About RBC

Resurgence Brewing Company is quickly coming up on our second anniversary, and as it approaches, we’re looking back on two years of experimenting with new flavors and styles, improving upon our standards, hosting festivals and events, and making our West Side taproom a destination for both Western New York beer-lovers and visitors alike. Whether you’re new to RBC or stop in every weekend, here are a few factoids you may not know about the Niagara Street standard!

1. We’ve made over 100 beers since our first day
While we always have at least 12 beers on tap at any given time, we like to experiment with new flavors and trends, to keep our selection fresh and interesting for new and repeat customers. Our flagship Resurgence IPA, Sponge Candy Stout, Longaberry Wit, Blood Orange Saison and Cosmic Truth Session Ale are always on tap, but our “experimental and limited release brews” change almost weekly.

2. We welcome families with children and dogs in our outside biergarten
If you’ve noticed our giant Jenga, Connect Four, cornhole and bubble hockey, you know the taproom is a great place for big kids to have fun with a beer in their hand, but did you know we’re also a family-friendly environment? We love seeing little guys toddle around the taproom (with parents in tow, of course) and offer high chairs for our smallest customers. We also open our biergarten to well-behaved dogs on leashes, although state law prohibits animals inside.

3. While we love beer, we respect if you don’t
In addition to beer, we also serve all New York State wines from our partners at Arrowhead, Freedom Run and Black Widow (among others) as well as mead from Black Willow and a rotating local cider on tap. We also serve soft drinks and Bootleg Bucha kombucha either alone or blended with beer for a Bucha-Beer. Beer-Moses – a fizzy blend of sparkling wine and the beer of your choice – are a popular choice, especially on weekend afternoons and in the warmer months. Try yours with one of our fruit-forward beers!

4. We love our local partners, and try to use local ingredients frequently
Local ingredients in our beer often include hops High Bines and malt from WNY Craft Malt, and our spent grain goes to the happy pigs at T Meadow Farms. In keeping with our commitment to the circle of life, we even served a T Meadow pig at our Oktoberfest party this year! Almost all of our food is also produced locally, and we work with local wineries and cideries, as well. You could say we’re a real Western New York operation!

5. Outside food is welcome, but not outside beverages
While we want you to enjoy our beer and beverages at the taproom, we welcome outside food like pizza, sub trays, sushi, cake – the only limit is your imagination, and the FDA. Because of food service regulations, we ask that outside food be purchased from a licensed purveyor, and that you have a receipt handy just in case. Many local restaurants have delivered here before, so feel free to order “(tap)room service!”

So there you have it, folks. Now you’re five times smarter than when you started this post, and that’s a successful Friday if we’ve ever heard one. Stop in for a cold one to celebrate. We’ll be here waiting for you!

By in Uncategorized Comments Off on Pairing beer and cheese: A beginner’s guide

Pairing beer and cheese: A beginner’s guide

It’s happened to us all. You’re drinking your favorite hoptacular IPA, big-bellied Belgian, smooth stout or sweet and spicy barleywine and you look up at your local watering hole’s food menu (or inside your own pantry) and soon, your plate is full of something tasty. But curse the gods, that pepperjack, cheddar or parmesan sounded good on the board, but doesn’t jive with the magic in your glass. We can help, comrades. On Wed., March 16 at 6:30 p.m., we’re serving up a guided beer and cheese tasting party for $25, open to the first 25 attendees, featuring our RBC beers and some cheese from First Light Creamery, among other vendors. Register here if you’re interested!

Can’t make the party? Here’s a quick list of do’s and don’ts when pairing cheeses (most easily found in your local supermarket, conveniently near a selection of RBC beer) with your favorite brew. The first rule is, there is no rule. We hate being boxed in as much as the next guy, so if you love a strong stilton with an equally kicky IPA, or a gentle brie with a creamy stout, you do you.

As a general rule though, look for common characteristics that will pair nicely together. You want your textures and flavors to complement each other and bring out the best in both the beer and the cheese. For example, a big double IPA may overwhelm a delicate cheese, whereas a strong bleu may be too much for a light farmhouse saison. On the other hand, a full-bodied Belgian might be just the thing to pair with a strong cheddar, and that saison may go beautifully with a nice goat cheese with fruit.

Be careful about oxygenation. Just like beer, cheese hardens and grows stale when exposed to oxygen (think about how appetizing the sad cheese cubes at the end of your tailgate look). If possible, slice cheese just before serving or even as you taste. By the same token, both beer and cheese flavors are masked by super-cold temperatures. Let your beer warm up just a tad to get the most out of its taste and texture, and do the same for your cheese. An hour out of the fridge before serving is a good rule of thumb.

Watch your order! With all tasting, pay attention to your palate. As a rule, going from the lightest and most delicate to the strongest and most assertive is the way to go. Start on the low alcohol and light mouthfeel and work your way up to that hop-crushing IPA or imperial stout, so you don’t kill your palate on the way there.

Finally, don’t mix your serving vessels! You wouldn’t want your Pilsner served in the same glass a stout used before rinsing, would you? The same goes for your knives and serving utensils. Don’t double-dip on glassware or serving stuff, to preserve the integrity of flavors.

It really is as simple as that, folks. Have fun and play around with fun pairings and styles, and feel free to share your findings on our social media pages. We’re always looking for new taste adventures. If you can make it, we’d love to have you follow our cheese and beer experts through a more detailed tasting on Wednesday. Happy cheesin’!

By in Uncategorized 4

Ale: It’s what’s for breakfast

This Saturday, February 27, we’re releasing our Irish Breakfast Ale at our taproom starting at noon. We’ve finally captured the leprechauns’ secret formula, and bottled it up for your enjoyment along the St. Paddy’s Day parade route, while celebrating at home or anywhere you need a little luck o’ the Irish.

This beer is brewed like a traditional Irish red, with a smoky twist. Caramel and red malts lend a full body to the beer with some toffee sweetness that mingles with the smoky, bacon-like character from Beech Smoked malt. Aged with maple syrup and coffee beans, the Irish Breakfast beats Lucky Charms for breakfast. It’s perfectly balanced without too much sweetness, and a nice coffee finish, just like that last sip of your morning cup o’ Joe before you head out into your day.

We brewed this beer to sell alongside the traditional Irish Reds that take the market this time of year, in anticipation of St. Patrick’s Day. This one has more character than a Killians, perfect for the celebrator who wants a craft-brewed alternative to the big names we see scattered in the gutter along parade routes.

Fans of red ales will love Irish Breakfast’s allegiance to the style, and appreciate the slight twist we put on the classic. Those who enjoyed our Vanilla Cappuccino Pumpkin Ale last fall will recognize similar coffee flavors, and Smokey the Beer drinkers will notice a similar smoked profile. We like the way this year’s Irish Breakfast Ale balances the maple and coffee against each other, allowing the sugar shack, straight-from-the-tree maple scent to come through, balancing the coffee’s potential bitterness.

Irish Breakfast Ale retails for $7, and will be distributed at area retailers after this week, including Wegmans, Tops, Premier Wine & Spirits and Consumer’s Beverages. Stop in starting at noon, before it’s all gone!

By in Uncategorized Comments Off on Screw winter: Announcing our blood orange saison in cans

Screw winter: Announcing our blood orange saison in cans

Screw winter, let’s crack open summer! We’re excited to announce our blood orange saison will now be available in six-pack cans at local beer retailers. Those will hit the shelves starting the first week of March, so keep your eyes open for the first taste of warmth as we start thinking spring.

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By in Uncategorized Comments Off on Not for everyone. And that’s OK

Not for everyone. And that’s OK

Budweiser spent its Super Bowl dollars telling the world it’s “not backing down,” as craft beers continue to saturate the market. All in all, we respect InBev for an incredibly effective marketing campaign that people (like us!) are still talking and thinking about, almost a week later. But we wanted to take a different look at that ad, from the perspective of the craft guys who aren’t backing down either, from the industry we both love and support, from our own unique angles.

The ad in question, in case you missed it, celebrated its current fan base with a loud-and-proud ad catering to those who already buy Bud by the case. If this ad is to be believed, Bud is for big, burly manly men who want to guzzle it down fast and hard. And hey, there’s a time and a place for that too. There’s nothing wrong with drinking a Bud Light at a tailgate party and a small-batch IPA at the pub later that night. We can all coexist, because we serve different markets, looking for different things.

And here’s what we all need to remember, as we get fired up about the rapidly changing beer market: Those of us in craft beer don’t buy into the “us and them” mentality. We’re all about “all of us,” because we believe there’s a place at the table for everyone, whether you’re a Bud fan, a craft fanatic or a little bit of both. We’ve got big coolers. Let’s fill them with what we like to drink, period.

Almost to a one, brewers love talking about beer almost as much as they love drinking it, and you’ll often find brewers from any of our local breweries at, well, any of our other local breweries lifting a glass with fellow suds sippers. We work hard and we play hard, but not for the sake of going hard. That’s what Bud seems to be missing with these messages: Crafted beer isn’t meant to be guzzled, and if yours is, that’s ok. If you’re looking for an easy-drinking, all-day, all-night big-budget beer, go ahead and grab a Bud. We’re not here to judge; we’re here to make a different kind of beer.

We didn’t feel threatened by Bud’s latest big-budget ad, and if you’re a craft beer fan, neither should you. Truth is, InBev is to be respected for the consistency of its beer, at an incredible volume. A Budweiser is going to taste the same in Singapore as it is in Erie, Pa. and that’s really something, considering the different brewing circumstances that exist at each of its production facilities. InBev can produce a perfectly consistent product in widely variant circumstances and for that, Clydesdales, we ponies salute you.

If you’re a craft beer fan, we thank you for your support, your patronage and your friendship. If you slam a few Budweisers now and again, that’s cool too. No one’s here to stomp out anyone else, because frankly, that’s not what our brewing community is all about. We’re not about throwing our weight around or trying to take down the other guy. We’re about flavor. We’re about fun. We’re about friendship. And most of all, we’re about making a quality product even when no one’s watching, because we really care about what comes out of our tanks. If we’re doing it right, you will too.

By in Uncategorized 7

What’s in a glass? The proper glassware for serving beer

What’s in a glass? If you’re the type who grabs a pint glass no matter what style of beer you’re pouring into it, allow us to enlighten you. In Belgium especially, there is often a different style of glass for each beer and it’s not just about getting beer fans to purchase more merch.

You’ve probably heard the phrase “head is good,” and there’s a deeper meaning to that snicker-worthy saying. As soon as beer hits the glass, its color, aroma and taste changes. The head acts as a sort of net for the volatilities in the beer that lead to aroma such as hop oils, yeast fermentation byproducts like esters, spices or other notes you may notice. Different styles have different head retention, so accordingly, different glasses will lead to the most optimal experience of your beer.

First, fans of the wilds, sours and gose beers now growing in popularity (get it? Wild? Growing?) should try pouring their beers into champagne flute-style glasses. The narrow bodies ensure that glittering carbonation doesn’t dissipate too quickly and those volatilities are released more quickly for a nice, intense aroma.


Goblets are best for Belgian or Imperial IPAs, Quads, Tripels or strong ales that require deep sips to get that complexity to the back of the throat. You may find some are scored at the bottom, which encourages head retention and a stream of tiny bubbles. That’s called nucleation, and it’s one of the marks of imperfections or dirt in a glass, if the bottom is not scored.


The Pilsner or Pokal glass is typically a tall, slender 12-ounce glass that, as the name implies, does well for pilsners. It’s a great one for low-alcohol beers and lagers, as well as pale ales. It showcases the clarity and carbonation that can be characteristic of those styles and enhances volatiles and some head retention.


Fans of quads, imperials, strong and dark ales, old ale and barleywines have probably already discovered what a snifter does for those styles. Originally designed for cognac and brandy, the snifter’s tapered sides are perfect for capturing the heady aroma which often characterizes these styles. The bowl-like shape allows for swirling, which releases additional volatiles and makes the drinker look like a classy fan of old books and elbow patched-blazers.

beer tulip

If you only buy one specialty beer glass, make it a tulip. The tulip’s bulbous bottom that narrows at the top and bulges back out to form a lip is perfect for capturing and enhancing large, foamy heads. The bulbous body is great for enhancing volatility, and once you get past that head, the shape allows the beer to bloom without letting all those beautiful aromas escape. Try strong ales, lambics and double IPAs in this glass.


We all know and love the almighty stein, a versatile glass that makes for easy drinkin, enthusiastic clinkin and of course, they hold a ton of beer. Originally a German mug, the stein is appropriate for Oktoberfests of course, but also work for most American and German ales, marzens, bocks and stout. While they don’t do much for head retention, the stein is great for any party, and they’re fun to use too!


One note on pint glasses: While these are the cheapest to produce and the most common style, they’re really not the best for most styles. The straight tapered sides and flat bottom don’t enhance flavor or aroma versatility, and there’s nothing for the head to grab onto, so it slides right up and away. Will it kill your beer? No, probably not. But it won’t make it shine, either. The exception? The Nonic tumbler, which has a slight ridge toward the top to catch the head. Those will allow for some head crowning, which will preserve your beer. Many bars use them because they’re cheap, easy to store and clean, and they’re not the worst for sturdy beers like stouts, IPAs and lager, but if you’re going for a quad, belgian or imperial with more nuance, you’ll want a more specialized glass.

Want to serve beer at home like a pro? Never frost your glasses. The temperature differential will cause condensation to form immediately, diluting the beer and killing some of that flavor. It will also alter serving temperature, which means your taste buds won’t be able to detect some of the more delicate flavors that emerge as beers warm a bit. In bars and restaurants, cleaning fluid may end up freezing to the glass, which will then get into the beer. Yuck! It may look cool, but it won’t taste great.

Most of us don’t have the desire, means or storage to buy a different type of glass for each beer you enjoy, but these styles should at least give you an idea of what you’re looking for and help you get the most out of each delicious sip.

By in Uncategorized Comments Off on Five tips for successful beer cellaring

Five tips for successful beer cellaring

With the rise in popularity of aging or “cellaring” beer, following a few rough guidelines can help lead to better success. After all, is there anything more depressing than waiting a year, five years, a decade for a bottle and then cracking it open to find it’s a dud? We gathered a few rough rules to use for best results, especially with those precious bottles of Bourbon Barrel-Aged Sponge Candy Stout so many of you nabbed this season.

1. It’s all subjective
The first important rule is that there are not many hard and fast rules. A lot of cellaring is based on personal taste; one person may prefer our 2014 Imperial Sponge Candy Stout after a year in the fridge, while another may like it better after two years, or fresh off the line. The tough part about cellaring is, of course, not being able to taste that bottle along the way to see how it’s going to turn out.

2. Temperature control
Don’t just stick your beer in a corner of the garage and forget about it. The best temperatures for cellaring are between 40-45 degrees fahrenheit range. Don’t let it dip below 38 or above 45, or you risk accelerating or slowing oxidation, which is what causes the change in flavor. Whatever temperature you choose, make sure it’s constant. Temperature fluctuations are bad news for beer.

3. Know what you’re aging
Big beers age best, which is why we recommend aging our Imperial Sponge Candy Stout and Bourbon Barrel-Aged Sponge Candy Stout, but not our IPA. Hops tend to mellow out over time, so IPAs generally do not age favorably. As a rule, anything under 7 percent does not have the stamina to age well. It will likely break down quickly and turn stale and take on a cardboard taste. Cellaring will intensify some flavors and mellow out others, but if the character you want isn’t in the starter beer, it won’t be there after cellaring either. For example, oxidation can cause bigger, bolder flavors like that toasty coffee in the bourbon barrel to mellow out, while that rich, chocolatey undertone can come forward. Over time, the flavors may balance out, but if you’re looking for forest fruit, you’re looking in the wrong bottle.

4. Be realistic
There are a few aspects of a beer that can point to what may happen as it ages. For example, unpasteurized beers can continue to develop in the bottles, but there’s a limit. Yeast are living creatures, after all, and there’s only so much in that bottle for them to eat. Beers with fruit or barrel notes, like our bourbon barrel, will change over time because those are dynamic flavors that tend to age well. If you try a beer that has some aspects you like, think critically about what about those flavors appeals to you. Most beers will have a more dynamic taste right out the gate, with some notes coming in sharper and more prominent than others. Cellaring tends to mellow out those notes, so if you like the big, bold front end that tapers out to more subtle scents on the back, beware that cellaring may level out those exciting highs and lows. Not every beer improves with age.

5. Know your own tastes
Just like everyone has his or her own preferences, each person has a palate that can physically taste different things. That’s why cellaring is such an individual process: What you taste in our bourbon barrel stout might not be what the next guy tastes. If you can’t taste the chocolate notes in a fresh bottle of bourbon barrel, cellaring won’t change that. Before you age a beer, understand not only what you want it to taste like, but what your particular palate can pick up on.

Finally, don’t forget to keep it in perspective. Beer is supposed to be fun! While it is certainly a bummer to open a beer you’ve been anticipating for months and find it’s not what you hoped it would be, chalk it up to having learned something about how that particular beer changes with age, and get thee to the beer store to grab another case.

Happy cellaring, beer fans!