Served to Damn Cold

Refrigeration preserves beer freshness - most retailers err by storing beer too warm. Since you bought it at a grocery store as take-home packaged goods for off-premise consumption - the "serving" temperature was under your control.

 

Bars have to keep the stuff cold, they serve the masses not just the few beer geeks they serve, even in crafty kinda places too. I assume most people like their beer cold regardless of the style, and those who want specific styles at temps we create at home will be a little disappointed. When out I just drink it cold, at home my beer reefer is set to 50.

 

I, too, am sick of bars that serve to Damn Cold. I mean, he's a loose cannon who doesn't play by anyone's rules, and I can't stand that even if his unorthodox methods do get results.

 

There's a truly clueless new-ish place in my 'burb that wants to be a haven for craft drinkers but keeps us away with its proud boast that all of its beers are served at "an incredible 32 degrees." Meh.

 

Have you thought about emailing them a suggestion to stop doing that?

 

Even in the best craft bars some beers are served too cold, just the way it is, eventually you will see specialty bars with temperature controls for each keg, but that is costly and could only occur if craft grows.

 

EXCEPT you can't pour a good glass from a warm keg, unless you want cask style carbonation levels.

 

well im not saying warm, but you could certainly raise the temp to 50-55ish. Actually at beerfests or makeshift brewery tour set ups you can get a glimpse of slightly wamer temps.

And as far as bottles go there are bars out there that keep beers at the right temps, this one is more of a no brainer than kegs.

 

Yes, MM is notorious for this. I order a stout and pale ale/pils at the same time and let the stout warm while I drink the lighter beer.

 

Right, but we're not talking pub/bar.

 

As others said who cares if it's "too cold" at the store? Better than sitting getting hot in the sun.

My problem is when you get a 20oz pour at a "beer bar" and it's ice cold, I found this a major problem in NYC. Almost everywhere I went served beer ice cold, it's just too hard for me to drink ice cold beer, you can't taste it.

 

Actually, it looks as if many posts are discussing pubs/bars.

 

Yeah, only correct the Winos. Beer is the working man's drink!

 

There are a couple of supermarkets by me that sell really good beer but they store it super cold in an open refrigerator. Even the beer that isn't in the fridge isn't room temperature because that general area is cold.

 

I noticed something strange when I went through a sixer of Firestone's Velvet Merlin. When I didn't have the time to let the beer warm first, I detected soy sauce like flavors. But if I let the beer warm for about 30 minutes before opening, I only got the wonderful coffee, chocolate, and roasty malt flavors with no flaws or off flavors.

 

Yup it's the worst when you have to remember to ask not to have a frosted glass. It astounds me when places specialize in beer and still do this.

 

I think it is all a matter of training your servers. If you're a regular, they'll get to know your preferences. Here in town, I pick the glasses sitting on a shelf vs the ones stuck in a bunch of ice. If that isn't an option, I get them to take the frosted glass and pour hot water in them before pouring my beer of choice.

 

That's what I was thinking. I keep my IPA's cold and just take them out of the fridge a half hour or so before drinking.

 

The Boise weekly does a "coldest beer in Boise" article every year. The winner is usually around 27F- meaning the beer even has ice chips floating in the beer.
Each staff writer get about 10-15 places they need to check (of the 150 or so in Boise). When my wife wrote for them we had some good times testing the beer.
It certainly does promote colder beer, but generally the colder the better for American Ales (Bud light, Miller, ect),
Craft beer on the other hand can certainly improve (or become more complex) as the temperature drops. A Belgian Quad, Dark Strong, Grand Cru, Barleywine are good examples. I like getting them cold, and then slowly drinking them as they get warmer (I often open/buy another beer so I don't rush my good beer).

 

"American Ales (Bud light, Miller, ect)"

I'm sorry in advanced for sounding like a complete "d**k" but you mean American Lagers not Ales.