Room Temperature Beers

I always serve my IPAs cold. Not ice cold. Probably about 45 degrees. As it warms over about 30 minutes while I drink it, I notice more and more flavor and aroma.

With my barley/wheat wines, I serve those cellar temp which is 54 for me. stout it about the same at 60.

I agree with you about enjoying it more. I usually drink the majority of it once it has warmed to about 50+ above fridge temps. I get more aroma and that nice piney resinous flavor.

....now im thirsty

 

I would have thrown it in the freezer for 30 min. I prefer to pour my beers at fridge temp and let them warm up in the glass.

 

A lot of English ales have character when they approach room temperature.

 

For my tastes room temp is too warm for most beers and fridge temp is too cold, I generally prefer my beer somewhere in between, around cellar temp.

 

I rarely except in high summer keep beer in a fridge, a cool cupboard under the stairs seems just about perfect.Not that I drink many bottles anyway but I can't live in a pub!!!

 

ive been drinking a lot of beer at room temp or cellar temp. I just seem to enjoy it more for the big beers.

 

I prefer to drink porters and stouts at room temp. Everything else I like some chill on.

 

cellar temp would be perfect for me. Fridge is fine too take a few sips and let it warm up before i finish it.

 

I drink every beer cold but let darker beers warm up to see how they change.

 

Considering ambient temperature here is about 70F, no, I do not. I put them in the refrigerator (the time in there is determined by the beer) and if it needs it, let it warm and breathe in my glass.

 

I personally like to start with a slightly chilled beer, but I find that as a beer approaches room temp, a lot of flavors really start to manifest that would otherwise go unnoticed.

The Brits are all about room temp beers, and the first time I went there is when my eyes were really opened up to this fact.

If it's a choice between room temp beer and no beer at all, mosdef room temp beer is in the glass.

 

I much prefer the cellar temp which is generally about 20degrees cooler than room temp is we count room temp at 75.

Cheers!

 

I usually pull my brews out of the fridge, sip slowly for a while.... then gulp them down when they warm up!

 

Room temp is just a little too warm for the majority of beers out there. It may open up some further complexities, but that comes at a cost.

 

I've never been served room temp beer in Britian, I've been served many cellar temp beers, but that about 15-20 degrees cooler than room temp. Cask ale, for example, is generally served around 50-55 degrees F. This is certainly warmer than fridge temp, but it's significantly cooler than room temp IMO.

 

Like many others who have posted in this thread, I prefer most beers at cellar temp. For the sake of convenience, I keep my beer in the fridge, let it sit out a little before pouring, then drink it slowly so the majority of the beer is consumed around cellar temp.

 

I'm in agreement with most of the folks in the thread. Cellar temp is pretty much perfect for most styles in my opinion. Room temperature make bring out some additional complexities but it also intensifies the alcohol in big beers which can get distracting in certain cases.

 

I've never needed a beer so bad I couldn't wait for it to chill ib freezer, but if you gotta drink that minute, why not go for a spirit?

 

I could drink anything at room temperature, but I prefer pale ales and some small-strength beers a little colder. Either way, it'll warm up in the glass pretty quick.