Warming to Serving Temp from Fridge Temp

I suspect that making the temp jump that quickly would force the carbonation out of solution in the form of a foamy beer that would go flat quickly.

 

I've always understood that sudden increases in temperature can adversely affect the taste of beer. I prefer to let it assume room temperature more slowly.

 

Dosent take that long to warm pour a glass and wait 15 mins

 

Anticipation of the outstanding beer coming to your face soon can't hurt either.

 

I only pull stouts out of the fridge and let it sit for 20 minutes, then pour and drink.

 

I have a dual zone wine fridge in my kitchen. The red zone is set at 57 degrees for the red wine my wife drinks. The white zone is set at 47 degrees and has beer in it. I pull beer from the fridge and drink it directly without letting it warm. I like 47 for my beer almost regardless of style.

 

It depends on how quick you want to get that beer in you. Since I have Alcoholic Shakes...I don't have 15-20 minutes to wait for my brew to "Warm Up". I get a Container of water...Nuke it for 5 minutes. Then place Said Beer in that Hot Water for 2 minutes. 7 minutes and beer is ready to console my Shakes.

Cheers!

 

If i warm a beer, when im sitting down i put the beer between my legs to warm it. It works in ten minutes.

 

I always go by the rule, try it and find out.

 

What is better? Pour and let warm or let the bottle warm then open and pour?

 

15 minutes...just give it 15 minutes brother...chill....enjoy!

 

If you pour then warm you lose carbonation and aroma. Let warm then pour the aroma and carbonation will be more present.

 

Same here! Shoulda mentioned that in "weird beer things you do" thread. Sometimes I'll even hold a cold bottle in my hands and subject myself to 15 minutes of discomfort rather than waiting.

 

I just drink 'em cold. I like cold beverages, and dislike warm ones.

 

if i was that impatient i would probably invest in a small refrigerator to keep my beer at the right temp all the time.

 

Two things that I do when warming a beer to 'room temp' are: (1.) pour half the bottle into my snifter so that there is a smaller liquid mass that will warm more quickly, and (2.) when I pour that half glass I pour a thin stream to force a head onto the beer, which warms more quickly too.

If I'm really impatient to drink the beer after those two procedures I'll cup my warm hands around the bowl of the snifter and swirl the beer over the area where my hands are located so that the warmth will transfer to the beer.

 

I just worked it out on the blackboard. It takes 15 minutes to do that.

 

Pull out 2 beers. Drink one while you're waiting on the other one. Then when you open the 2nd one, pull out a third.

 

Is it better to let warm and then drink, or drink and then let warm??