Dismiss Notice
Save $5 when you subscribe to 12 issues / year of BeerAdvocate magazine by selecting auto-renew.

Subscribe now →
Dismiss Notice
Join Our Email List →

And we'll send you the latest updates and offers from BeerAdvocate, because knowing is half the battle.
Dismiss Notice

Pre-order your Respect Beer "Hipster" Hoodie today!

Plus: Free shipping (US only) on orders of $25 or more until 12/18/15. Just select "Free Shipping" at checkout.

Shop now →

Beer Styles: chilled v.s. warmed up?

Discussion in 'Beer Talk' started by TokyoCO, Jan 16, 2013.

  1. El_Zilcho

    El_Zilcho Savant (250) Virginia May 3, 2012

    Sometimes I like to chill my beers and warm them up, but most are better when I do not chill them at all. A perfect example would be Great Divide Hibernation, Ive had a lot of that this year and that one has to be warm to drink it. Chilling it totally mutes the character of this beer. The one type of beer that is better chilled is IPAs, or maybe anything hoppy. Ive noticed chilling a beer will have a big effect on the malt flavors, but will have little effect on the hops. So an IPA usually tastes hoppier chilled than it does warm.
    Momar42 likes this.
  2. Momar42

    Momar42 Savant (360) Maryland Sep 19, 2010

    Serving ware not withstanding; I enjoy my Lambics/Sours/Gueuzes like they are served in Cantillon...cellar temp. FAR too much going on in those beers to be fully appreciated cold.
    MarcatGSB likes this.