Drinking temperatures of stouts

Keep them in the fridge then pull them out and taste after about 10 minutes and go from there. I go by the taste.

 

Agree, I pull em out of the fridge and let the bottle sit for at least 30 minutes, sometimes longer before opening them. It tastes mildly chilled (like most red wines should be) and over the course of the glass nears room temp. Even non imperials tend to taste better in this range.

 

Generally I pull a stout bottle (or can) out of the fridge and let it sit for a while before pouring. But I do find some positives in pouring the beer cold, and letting it warm up as I drink it.

 

Sounds extreme, but you can get a infrared thermometer for $20 on Amazon and it's as simple as pressing a button. Buddy of mine did this and it caught on with me. Super easy and fast. Really helps me get taste at its best. Highly suggest it!

 

basement (unfinished) temp for me too!

 

I usually keep my stouts out of the fridge, but in the basement. I drink them without putting them in the fridge first...I'd say somewhere in 55-60 camp, as with others. I definitely prefer mine at or around room temp.

 

Depends. Usually the sweet spot is around 55-60 but the more boozier stouts are pretty good at around room temp in the winter. It's pretty useful if you end up passing out and wake up realizing you didn't finish your beer the night before.

 

I enjoy starting on the cold side and letting it warm while drinking it. I find most stouts open up and are better as they hit cellar temp. The exception, for me is most chocolate stouts. I enjoy them more on the colder side of basement temp.

 

Cellar temp my man! 55°

 

55 - 60 degrees is optimal. I've really learned to enjoy beer at warmer temperatures.

 

Balls of steel.

 

Keep mine in the cellar and often place it in the freezer 5-10 minutes before drinking. That is just my preference.

 

I think bigger, bolder stouts improve as they warm, because it brings out more of the complex flavors. Irish stouts, super sweet milk stouts, and other, less complex beer is usually better cold.

 

The non aged ones are sitting room temp rdy to go. Some may be sitting in garage a touch cooler this time of year.

The cold ones I let sit out a good hour. A cold stout is a travesty.

 

Breweries will sometimes recommend a temperature on the bottle. I know the Bruery will label their bottles with recommended drinking temperatures, so check the labels or brewery websites.

 

Most strong malt-forward beers are better at cellar temperature. I wouldn't say this is limited to stouts.

Beer Advocate actually gives temperature ranges for beer style, if you look at the style guides to the right side:
http://www.beeradvocate.com/beer/style/157/

 

It depends on the type of beer you are drinking. I never used to drink but first time I have tasted a nice beer while having dinner at Moon Thai Weston with my better half. That was the first time I tried it and now we both enjoyed having it occasionally.

 

On tap: At least 15ºf above what it is typically served at.
At home: 50ºf up to ambient temp.
I cannot stand stouts that are shy about themselves.

 

Are you in the HVAC business? As an energy engineer in the energy efficiency business I've used an IR thermometer countless times analyzing HVAC efficiency, but I've never thought to utilize the tool for beer temp. Great idea!!

 

Thanks! Nope, just bought the tool for beer. My cat likes it too though. Goes nuts for that red light!