What are your guys' techniques for cellaring?
I don't have a basement, so right now I just keep them in my kegerator to keep the temperature low.
I currently have a couple of the Anchor Christmas Ale from last year, two Old Foghorn Barleywines from last year and a bigfoot.
This year, I hope to start keeping at least a six pack of each year moving forward to do a vertical tasting.
I also heard that Stone's Vertical Epics are made with the idea of cellaring them for longer periods of time.




