Ever drink beer at room temperature?

Every beer I drink tends to be cold no matter what the style is. If it's a big stout or something similar I'll let it warm up over the course of drinking it. It's just my personal preference. The only bottle of beer I deliberately drank at room temperature was Cantillon Gueze because the description was so complex I felt I HAD to drink it at room temperature or it would ruin everything.

When I was younger I decided to drink some hot Shock Top. Not warm Shock Top, but hot Shock Top that's been boiling in the trunk of a car on a 95 degree day. It tasted like I microwaved a bowl of fruity pebbles that I threw up into. Long story short there was a lot of vomiting that followed.

 

My rule of thumb is cellar temp is ok for the high ABV stouts and porters, ipa's I like to cool off a little and session beers cold.

 

I prefer room temperature to golf bag temperature.

 

Lately I've been trying to drink my stouts and porters at whatever temperature my outside stairway is, rather than refrigerated. I usually let them warm up and open anyway, but this seems to expedite the process. Had my first Speedway Stout today and man, did it benefit 100% from warming up.

 

Yeah a bunch of times. Backwoods Bastard, BCBS, BCBBW, FBS, FIS shit like that is fine without being chilled IMO.

 

Yes.

Hang on, I'll just fetch an Abt from my high-tech corner of the living room storage system. Mmm . .. yum.

 

I've had a few high gravity beers at room temp, but my preference is to drink most beers at cellar temp or after They have spent a brief time in the fridge.

 

I have only enjoyed beers like Utopias and the Xyayu beers at room temperature.

 

I keep 4 temps based on the style: 34 in the kegerator for lagers and homebrew kegs, 40 ish in my main fridge where the light to medium bodied hoppier beers reside, 55 in my mini fridge for higher alcohol maltier beers, 62 ish in the cellar for aging imperial stouts, strong ales, etc. Founders RIS is amazing after sitting out all day and warming up to 74. (All temps in F)

 

I love stouts when they open up at room temp. For me, I let most if not all stouts I try warm up to room temp. It's a make or break time for a lot of beers I try. I try not to rate anything until that point.

 

Yes, every day.

 

Well I'm kind of lucky on the ambient temp thing up here in the PNW my garage stays a pretty steady 60.Most times move the nights IPAs and such to the fridge. But I did have one occasion of enjoying a 80 degree beer. Not to get into particulars, it involved car thieves, me, an unassuming mechanic attempting to help fellow travelers, the Guatemalan border police and a case of Belikan. Best warm beer I ever drank.

 

I usually pull a brew out and let it sit for a little while to warm it (maybe while I'm framing up a good angle for a beer **** pic), especially bigger stouts, porters. The beer has reached room temp before I'm finished and I like experiencing how this pushes the profile along.

One quandary I frequently find myself in is ordering at a bar/brew pub/etc. It's always served at a substantially lower temperature than I would generally serve myself. What do you do? Wait? I feel like this mutes at least the first few sips. I recently went to a HopSlam tapping, and the beer was wayy too cold to fully enjoy. I ordered more than one at once and let it warm while I sipped the first.

 

I like my beers around the cellar temp. 55 is just about perfect imo. Warm enough that you get the aroma and taste right away but also cold enough that you have a little time to drink your beer before it's back to room temp. I tried a 208 ale from Grand Teton brewing at room temp here in Jackson, WY. Probably around 62 degrees. It was just too warm from the start and was like drinking the last half of a beer but for the whole thing. Just wasn't my thing I guess.

 

I'll add my two cents, which is the same that it has always been....drink the beer you like, the way you like it.

Me, I prefer cans to bottles when glasses/other containers are not around, and as far as temperature goes, I start cool to cold (45-50 F) and drink at my leisure. Sometimes I'll even re-chill a bomber or 750 a little if drinking it alone. No need to argue, or to show off your knowledge of physics here people; it's beer.

 

To each their own, but I keep all my beer refrigerated (except for the stuff I'm aging obviously which I keep in the cellar) until I'm ready to drink it. I drink quite a few styles at 45°F, but all the bigger beers I start at 55°F and go from there. I prefer to taste the beer with the most flavor possible instead of drinking it too cold.

 

Totally understand OP
55 is superior but will take 70 over 40

 

Not sure if a beer can go from mid 50's to room temperature in 3 minutes flat, so no guarantees that I have...

 

Did we just get Rick Roll'd?

 

I agree with you and add Barleys to that cellar temp mix and some barrel aged offerings. Our basement is currently unfinished and sits around 55 degrees all winter which is perfect for the big beers IMO. Summer is a different story since the basement temp rises to about 70, I'll usually put the big beers in the fridge for 15-20 minutes before opening.