Nothing sounds more vomitous than letting a can of beer crust over for a couple years, cracking it open, and slurping up some piss-warm brew. Mmmm, six-year-old Coors Light. What’s up, basement-aged Bud? Wines improve with age; beer should be fresh. Only this separates your can of primo Schlitz from froggy formaldehyde.<br />
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It is believed, however, that a small percentage of beers better with age. "The whole point is that the flavors blend," says Alan Jestice, the general manager at Blind Tiger Ale House, who’s been holding on to some beers since 2000. "Some have an intense malt sweetness or hop bitterness that needs to be rounded out. If you mesh the two, you find the balance… so they’re not kicking your ass when they come right out of the bottle."<br />
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Read the full story at <a href="http://www.villagevoice.com/nyclife/0512,zappia1,62252,15.html"><strong>The Village Voice</strong></a>
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