Best Temp to Store Hoppy Beers At?

I recently changed my fridge from 38 to 48 degrees because I can't think of a beer I like served below that temp.

We all know storing hoppy beers "cold" is essential to making hop flavors/aroma last for a as long as the possible. I once read that Firestone Walker did a taste test for some writers showing the difference between Union Jack at certain ages when stored cold vs room temp. I'm wondering if anyone has every taken research like this to the next level. What does "store cold" mean? How cold is "cold", really?

Like I said, I'd like to store my hoppy beers at serving temp, because Ive grown tired of waiting 20 or 30 minutes to crack a beer after I pulled it out of the cooler. (First world problems, I get it)

I usually go through hoppy beer pretty quickly anyway but I thought maybe this would be a good topic for discussion and research. I'm thinking I might do this and was wondering if anyone has done the same. After all, I only drink beer for scientific reason anyway.

Does anyone think there is would be a noticeable difference between storing 2 IPAs at different temperatures for 60 days? One 38 and one 48 degrees?

 

Maybe a pro brewer could jump in here too. I know many of the bigger guys have huge coolers for beers before they make it into distro, how cold are you storing at?

 

Well since I clearly stated I was wondering if anyone had done any next level research in my OP, I'm fairly certian it was obvious I did not know there was research done on the subject.

Thanks for the info, but there was need to be a prick about it.

 

So here is this important math from Sierra Nevada research

Observation that the rate of a chemical reaction increases 2 to 3 fold for each
10oC increase in temperature. Thus a beer that develops clear stale character after around
100 days at 20oC, will have aged in around a month at 30oC or a day at 60oC. Equally, the shelf life will be enormously increased in refrigerated beer. It is important to stress that the nature as well as the extent of flavour change differs depending on temperature, presumably because of different rates at which the various reactions occur. Thus Walters et al (1997b) found that raising the temperature from 0oC through 25oC to 40oC had a disproportionate effect on the loss of iso-α-acids from beer and on the levels of furfural developed."

 

The point of this thread is to figure out what temperature "cold" is.

 

So what I'm taking away from this is, that based on some quick calculations storing my beer at 48(9°c) is around 2-3 times better than storing at room temp (21°) But storing at a traditional fridge temp of 38(4°c) is going to potentially prevent stale flavors for up to twice as long as storing at serving temp of 48(9°c)

I think I'm going to do some observation and see how it turns out in real life with a few different beers from different companies obviously all that data is assuming all the beer inside the package is the same. And obviously there are a million variables between a two hearted and a new ipa from the brewery that just opened up around the corner