What temperature do you drink your beer at?

I like different beers at different temperatures.

 

65 degrees seems awfully warm for cellar temp.Practically all the beer I drink is drawn from the cellar and it's in the low to mid 50s , just how I like it.

 

Mine usually start at around 50 then warm up. Unless it's a lager then, I pop it into the freezer for 20-30 minutes before drinking.

 

Celler temp in Houston is 80-90*

 

Not picky.

#realtalk

 

For most beers it's between 50 and 55 degrees. I just think most beer tastes better at around those temps, but of course stuff like Pilsners and Lagers are better colder.

 

As said before, cellar temp should actually be closer to 54°, so taking that into consideration I tend to like my beers at or around cellar temp. Some beers (lagers, pilseners, ipa's, wheat beers, bocks, basically beers for the most part you don't actually want to cellar) I prefer bellow 54° (maybe close to 45°), otherwise the beers I do cellar or even most other styles/lower abv beers I like to be between 54°- 60°. I find that you get more of the flavor both out of the nose and the taste at those temps (again not in every case, but pretty consistently).

 

50F and it warms up.

 

"Fifty-five to stay alive."

 

Most is in the beer fridge (it isn't set super cold) which I usually drink slowly to let warm up to recommended temp.

 

Slightly colder, let it warm. Sometimes easier to pick up flavors and aromas kind of in two stages.

 

My "cellar" keeps my beer at around 53 deg; perfect drinking temp for me.

 

Comes out of the fridge very cold, then depending on style I usually leave it out 10-20min to "warm".

 

Two years ago, I gave my wife a Cuisinart counter-top wine fridge.
http://www.amazon.com/Cuisinart-CWC-800-8-Bottle-Private-Stainless/dp/B001NGO28G/ref=sr_1_1?ie=UTF8&qid=1357737942&sr=8-1&keywords=cuisinart wine cooler

Well, she stopped using it because she "went paleo" and isn't really drinking at the moment - so I pulled out all the shelves and started using it as a staging area for beer, in between my "cellar" and the glass. I have it set to 60°F and it works pretty well for that.

 

Most times I will get it out of the fridge and let it sit for around 15 minutes and then before pouring I will run the glass under hot water to clean it out and also to warm the glass up a little. I like to see the difference in flavor from the fridge as it warms as well.

 

Out of the fridge. They warm up as I work through the review.

 

Usually between 45-50 degrees for most beers. Barley wines a little warmer, lagers 37 degrees straight out of the fridge.

 

This is exactly what I do.

 

cellar temp 65 degrees? You so crazy