Ever drink beer at room temperature?

Although I do enjoy a warm stout I'll usually pour it in the glass straight out of the fridge and let it sit a few minutes, Take a sip while its still chilly, then see how it opens up while it warms up. Just my method i guess, but if thats what you like, keep doing what you do, as long as you're enjoying it, that's whats important

 

I start at cellar temp and end up at room temp

 

Not drinking a beer at room temperature implies that you chug the beer. This beer will become room temperature very quickly based off of the heat transfer of aluminum and the transfer of heat while you hold the bottle/can. If you chug craft beers, you should probably reconsider what you are doing and convert to chugging Hamms or drinking 40's. Any worthwhile beer is capable of being drunk at any temperature. This simply reinforces the purpose for beer's creation.

 

Only when I was in prison.

 

I keep a few bottles at home for if a friend drops in, they are in a cupboard under the stairs so pretty close to room temperature.The beer is fine.

 

Unless it's a Kolsch, Hefe, Pilsner, Berliner, basically anything low abv beers that are supposed to be refreshing, I'll take the beer out of the fridge and let it warm up for at least 20 minutes or so. The lower abv beers I'll let warm up for maybe 5 minutes and in some cases (usually in summer) not at all. I find letting the beer warm to slightly below or at room temp really opens up the full flavor of the brew, especially high gravity DIPAs, stouts, sours, etc.

 

I know one BA who prefers and drinks every beer at room temp.

I like to start em cool and enjoy them as they change along the way to room temp.

 

Speedway stout at room temp the first time I ever tried it - I loved it!!
I keep Anything wih Belgian yeast a full 24 hrs before actually cackling it open ..

Today I had a dirtwolf at room temp and poured it in a frosty mug ( I hate frosty mugs) but I just couldn't wait try it

 

Gotta let the stouts get up to temp. Never gonna get those buried malt flavors. Specially your barreled beers. Now if we're talking lawn mower beer, then ya throw that on some ice!!

 

What you are inferring is correct. Pouring the beer from the bottle/can into a glass does not significantly change the heat transfer coefficient, but only makes it's larger assuming you have a normal person's glass. By this alone, since you have not changed the mass of the beer (unless you are somehow capable of defying physics), all that is affected is the temperature since the heat transfer is constant across systems.
I agree that a one hour time span is by no means chugging and your beer should be equivalent to room temperature by that point.
In regards to your final point, pouring and waiting to enjoy your beer is equivalent to maintaining your beer at that temperature the entire time. Storing a beer at the desired temperature is not going to change the aspects of the beer that appear when a colder version is allowed to warm up. That simply defies the common knowledge of chemistry. Makes no sense to refrigerate your beer if the fermentation process has been completed.

 

Reading all this makes me question my temps...bar fridge sits about 30, can go lower or a little higher. All of my beers (IPAs/DIPAs) are poured at about 30 and by the time I finish one it's at about 35-45 give or take? I do drink out and I know bars/restaurants keep their kegs 35-41 and that's fine with me...I love my beer cold but I am starting to enjoy them once they seem to hit about 40 or so..I dislike them when they get in the 50-60 range..but a lot of that is ever since I could buy my own beer they have been kept in a very cold fridge.

 

I second the cellar temp on big malty brews with low carbonation. Let it open up.