With the popularity of craft beer these days breweries are experimenting more and more and there seems to be a trend of beers that are great for aging. So which beers are good for aging you ask ? Well opinions vary but here are a few rules of thumb. First off, beers with a high ABV are always best. We find an ABV of 10 % or higher works well. Now lets talk about specific types of beer that are best to use, there are always exceptions to the rule but in my opinion typically hop heavy or fruit beers are not the best candidates for aging, these beers are best fresh due to their fresh ingredients and through aging these flavors begin to fade rather quickly. Your darker or malt heavy beers are perfect for aging , we like to age these kinds of beers because although we love these beers fresh, they turn into something entirely different with some time , for instance some beers that are very bitter or extra roasty when fresh tend to mellow out and beers that have an extra high alcohol content loose a bit of that booziness which can "sometimes" be a good thing. Now a bit on how and where to store your brews, always store your beer in a dark cool place, remember light is the enemy of beer. Try to keep the temperature between 50 - 55 degrees if possible. You will hear varying opinions on whether to store your beer upright or on its side, wine is stored on its side to keep the cork moist so it doesn't dry out with time but not all beer that you age will have a cork and typically the amount of time you age a beer will be shorter than that of wine. One reason were in favor of storing upright is that through time there will be sediment build up within the bottle and in my opinion at the bottom is where it should remain, this is also a good reason to pour gently when enjoying an aged brew. If you do have a corked bottle which you chose to store on it's side you may want to roll the bottle gently to agitate just a bit and then give it a day to settle before drinking. And lastly the beer you choose to age will be a matter of taste so experimentation is key.