Munchies: "You Should Stop Drinking Ice-Cold Beer"

I was served a pint of Old Rasputin at a bar last week that was not only nitro'd, but in an ice-cold frosted glass.

I wept softly yet aggressively as I poured it onto the floor while maintaining eye contact with the bartender.

 

I agree that beer temperature is VERY important.

I can think of two example off the top of my head.
First is coffee beers like Hotbox from Oskar Blues. At 40 degrees, to me it smells and tastes like green peppers. When I let it warm to 50 degrees, the green pepper flavor and aroma completely vanishes and turns into coffee. Why? I don't know.

Second is BBA TenFidy. Cold, it tastes kind of bitter and "tight" or closed off. As it warms, you get wonderful bourbon aromas, a silkier, smoother mouthfeel, and an abundance of flavors. I tell everyone I give a can of this stuff "dear God PLEASE don't drink it cold!".

I have a wine fridge downstairs that I cellar stuff at 50 degreees. Ends up being perfect for many beers.
I will drink my IPAs a little colder, like 45 degrees. It just depends on the beer.

On the other hand, a lot of beers left out too long end up flat and flabby if they reach 65 or 70 degrees.

 

Maybe not a flavorful beer, but I don't mind ice cold chugger beers. I have no issue downing something like Coors Light as cold as you can get it without freezing.

 

comically, a guy i know is opening several twin peaks restaurant franchises (like a modern hooters i guess) and he keeps bragging to me that they serve all their beers at 34 degrees......i had to laugh

 

@mrmattosgood @Dan_K

yeah, and the frosted mugs gotta go too....sure its refreshing on the first sip, but once all of that ice melts into your beer...

 

People who like ice cold beer don't really like the taste of beer, as far as I'm concerned. Makes sense, since most people who prefer stuff like frozen mugs drink Labatt, Budweiser, etc.

Ice cold IPAs gross me the hell out. The hops become so intensely bitter and off-putting ... it's just bizarre.

 

I agree. There is a temperature for everything. If you are going to drink a super light lager like Coors Light, ice cold is probably the best way.
I just need a dual-zone wine fridge now, that ought to solve most of my problems...

 

I agree with you but I want to play devil's advocate for a second. Most bars/homes aren't equipped to handle multiple different temperature points for different beers. It's a large expense that your average joe just doesn't care about. And while 50 degrees may be an ideal temp for say an imperial stout, if I pour it at 50 in a warm room it gets to room temp in no time. I prefer a beer that's too cold over a beer that's too warm. Almost seems better to play it safe with a cold pour, taste, and continue to try it as it warms until it's at an ideal temperature.

 

I agree with mrmattosgood... Some beers are only palatable ice cold... Miller lite, bud lite, coors, coors lite, corona, pabst, Budweiser, etc...

 

Ice cold Miller and Coors are great during the summer out on the boat.

I have recently adapted to letting some of my nicer beers sit out for a few minutes before I have them. I have noticed that it does provide a better flavor profile for some beers. Others, I cannot tell that big of a difference.

 

I make sure my beer fridge is set to the warmest temperature which means my beer is stored at ~40 F. I've taken to letting the bottle sit out for several minutes to let it warm up some when the style calls for it.

 

You don't go to twin peaks for craft beer. As long as they keep the scenic views I'll keep coming back.

 

no doubt but he was bragging about the selection of beers and how cold they serve
the ladies are indeed "scenic"

 

I think light-colored beers are better cold, but I take my dark beers out of the fridge and let them sit a while if they feel too cold. Sometimes I even try them at a cold room temp. or if they feel warm put them in the fridge for a short time so that it doesn't warm too quickly. I think dark beers are supposed to be closer to cellar or room temp (50 - 60F), but most light colored yellow/gold beers should be cold. It could also be an issue of abv since most higher abv beers are better at cellar temp. and you can get more flavors and aromas from it.

 

Most good beers seem to improve in taste as they get to cellar temperature.

 

I keep my beer fridge at 42F. Just about right for most pale ales, IPAs, etc. I let the darker / heavier / maltier beers warm a bit.

I agree with the comment above about starting a little on the cold side since starting at 55 or so means the beer gets too warm in no time.

 

A joke right ?