Do you "force" warm Stouts/Porters?

I get it, no lessons needed -- your chain I yanketh for fun.

 

This thread peaked about a page ago.

 

I usually limit myself to one beer a day, particularly with the strong dark beers I prefer, so I savor them. I drink sours and IPAs much faster.

 

What if you quick chilled a brew in the freezer?

 

What if one does something frictionally with one’s hand before drinking said beer?

 

Then would it be Piqued or Peaked?

 

Great pic

 

Let’s keep it PG

 

I don't see why youd do that with a BA Stout at all...no one drinks bourbon cold.

You can boil a stout if you like it, Bury it in the ground like kimchi, freeze it for 10 years...if ya think it's good it's good!

 

5 minutes from the dark cellar get it to about 55 degrees , Yes i do drink bourbon chilled with a 1 inch square ice cube .

 

Definitely. I meant like if you rub your hands together, will the friction create enough extra heat to warm it faster? Why did YOU think I meant? Dirty bird…

 

No, no, of course that’s exactly what I thought you were referring to.

 

I'm a bag of dirt. i drink it from the bottle

 

All beers are stored at reefer temperatures - this time of year that may include sitting on my garage floor. Most new beers for review are allowed to warm (at the ambient temperature) to the "proper temperatures" in the serving container, as checked periodically by my digital thermometer, except IPAs which I prefer on the cooler side. I never use artificial means to warm the beers, including my hands through the glass. This may increase the review time from start to finish, but hey! Xin loi!

 

The Man from Another Place says “yes”!



Cheers!

 

For all intensive purposes, you certainly were towing the line and we must not take @draheim 's intervention for granite, right @steveh ?

 

He would certainly enjoy stouts and porters. Any Twin Peaks reference gets a from me

 

Just outstanding work here.

 

Because it peaked your interest!?!

Cheers!