Sours are so much better from cellar to room temp

can't disagree

 

I constantly preach temperature to my friends.

if you're slamming some banquets, blimes, or a shift.... Ice cold is the way to go.

otherwise... let that shit warm up.

 

I'm with you, I suppose. I tend to keep most things at 55F, though I won't quibble over a few degrees

 

I have found that it's best to pour it at cellar or even cooler temperatures, taste it, but sip it over around 30-45 minutes time. Some beers really open up over that period of time and temperature. Fou Foune is a great example of this. The apricots come through in a perfect way as the temperature increases. It's fun to taste the change.

 

What are some good sours??? I'm new to BA and to sours and I had a birthday suit sour brown ale from uinta and I hated it. What do you reccomend?

 

got the rest...but can't quite put my finger on this one

 

The only beers I like cooler than cellar temp are pales and IPAs...though I like to sip those slowly as well and enjoy them as the flavors unfold. I've never even tasted a cold sour...what's the point?

 

Although not a sour, sofie is a perfect example of a beer that really opens up as it warms. Cold its pretty flavorless, at room temp the brett fruit flavors really come out.

 

I like to start at 45 and then let it warm and enjoy from there.

 

With sours, you usually get 750 mils to figure it out. It'll hit room temp by the time I'm done with it. I guess I can't say that for some of you sour fanatics.

 

I don't mean to hijack this thread, but do you guys ever order more than 1 beer at a time to avoid the urge of slamming a delicious beer before it warms up to optimal temperature? I do at special events, but is it proper etiquette any other time?

 

I'll say it again ..all craft at 50 degrees, not just some

 

I do this sometimes. Say Sucaba or BA Framinghammer is on draft. I know it's going to come cold, but damn it, I want a beer right now. So I'll order a pale ale, IPA, brown ale, etc., and the big beer. I'll enjoy the one beer colder while I let the big beer warm up.

 

I have just been getting into sours, but I have actually enjoyed them a ridiculous amount right out of the fridge. If they get any better than they already are, damn...I'm gonna be broke as a joke soon, cuz that shi* is expensive.

 

I wonder why true beer connoisseur type bars don't serve beer at proper temp? I guess it might turn some people off...but a cold imperial stout turns me off...it's time to educate the fringe and get stuff flowin' proper.

 

New Belgium Shift

 

I'll sometimes order a bourbon too just for that reason. People think I'm nuts...maybe I am?

 

I can't drive at 55, but I sure as hell can drink at it

 

I've done this, or ordered my second when I'm half-way through my first to try to get the beer at the best temp. I'd say one of the biggest problems with drinking at beer bars is draft is ALWAYS too cold for nearly every beer style!