The world of beer seems to be evolving. Much like other aspects of food and spirits, there are always new and interesting ways to eat and drink our favorites. Then comes something completely different you may never have thought of.

This story, by Milwaukee Journal-Sentinel food writer/critic/twitter friend/ Carol Deptolla, talks about the movement of aging beer at some haunts in the Brew City.

Not everyone is a fan of stouts and porters (I am, however), much like not all wine drinkers happen to like Bordeaux. But it is interesting to note that the year of a beer could become one of the key components in choice of suds at some restaurants.

It's also interesting to note that while some brewed beverages are moving in this direction, wine is going the other way.