The one on aging beer looks particularly interesting…
Dawson outlines the characteristics that make beer suitable for aging — think malt-forward and high-alcohol — and provides several examples of cellarable styles. He takes it one step further by describing the year-to-year changes that can be expected from specific beers in each style. He offers both simple flavor descriptors and explanations of the chemistry behind them, making the book interesting for both casual readers and hard-core beer geeks. Dawson wraps things up with advice on maintaining proper cellaring conditions and methods for keeping track of all those bottles.
Cool stuff. The geeky portions of the Vintage Brews book could be very interesting.