Refrigerate 24hrs before opening?

Might be so the CO2 doesn't cause a gusher on opening. I've seen it on some highly carbonated corked bottles.

 

That's the only reason I can think of, to give the CO2 a little extra time to get back into solution and make sure the beer is properly carbonated? Honestly though they probably just want to ensure it is properly chilled. What beers have said this?

 

Let yeast settle to bottom?

 

It doesn't also tell you that the mountains will turn blue when its cold enough to drink, does it?

I believe 24 hours is just a good estimate, as others have stated, for how long it will take the C02 to go back in to solution to make it a properly carbonated beer.

 

I know that Jester King beers say that directly on the label.

 

I routinely buy room temp beers, throw them in the freezer for an hour, and enjoy. Not ideal, but not been problematic for me, either.

 

Probably this, if the beer was bottle conditioned.

 

Helps beer that is bottle conditioned to settle out and if the beer is over-carbonated it will help curb gush/foam-over.

 

I usually do it for a little less than an hour (patience is not my strong point), but the idea is the same. I usually can't wait to try a new beer I've purchased (for example, finally getting to try a 6-pack of Hopslam today), so I throw one in the freezer, wait for it to cool, take a sip right away, and then let it warm up a little while.

 

Makes the yeast settle down. I've found this a good idea with many homebrews as well.

 

I would comment on this thread but it seems to me that the OP has pretty much received enough answers (correct one's at that) where I don't need to offer my $.02.

 

i wish more people would do that. it seems like every thread there is a question, and then 48 people all answer with the same response. not reading any of the other responses i guess

 

Is there such a thing as bottle shock ? In that the beer goes warm-cold-warm in a quick period and it messes up the flavor/aroma ? Beer can be fairly sensitive. I have cellar beer then I kinda go to my "on deck" beers that have been chilling. I let them warm slowly

 

But why would temperature have anything to do with it - if anything, you're taking a bomber that's been stored upright and turning it on its side to fit it into the fridge...

 

I wish more people would do this. It seems like every thread I read someone responds that they won't respond to someone else's response that they won't respond to someone else's response that they won't respond

 

do you not have any area within your fridge to stand up bombers? because that's weird

 

The temperature matters because yeast go dormant in colder temperatures, so if you chill your bottle conditioned beer for at least 24 hours it gives enough time for the majority of the yeast to drop out of suspension and collect on the bottom of the bottle.

 

There's chill-haze which happens if you chill the beer too rapidly. Basically proteins precipitate out of solution and the beer gets cloudy. I don't think it's supposed to have much of an effect on the taste though; it's mostly an aesthetics thing.