Some beers take time

Agree!

Many times I've found that with a bit of warming in the glass a beer's flavors and aromas opened up and became more complex and more enjoyable. That's the reason I always review at least a 12oz serving and let it warm over time. Also that's how I find my own sweet spot for enjoying the beer. Then on future bottles I have a reasonably clear idea of how long to let them warm before sipping away.

 

I don't even bother trying a stout until it warms at least 10 minutes. No idea why I take it from my cellar, refrigerate it, then take it out and let it warm before drinking.

 

I think some warmth brings out the best in ALL beers. I don't know why beers are chilled down to 35 degrees (except for the beers of the summer). Sure the temp is variable to reach the peak flavor of different styles, but warmer than storage temp is the way to drink beers.

 

Stouts are a bit tricky, I start at 50 and let it go from there. Cold they can be harsh and astringent, as they warm the flavors soften and meld together.

 

AAL's are chilled down to 35 degrees so you can't smell them.

 

Or taste them.

 

I don't know about "the best", but warming certainly helps more and different flavors and aromas come to the fore. I like to drink my beer at cellar temperature, though. Around 50F, in case your cellar is different.

 

This is why my beer fridge is set to 47 degrees. To my taste that is the sweet spot. Too cold and the flavor can be one dimensional.

 

I have mine on 42. That works for most of the beers I like to drink. Stouts, though, I sit out for 15-20 minutes. RaulMondesi has an excellent point. I would also add to try the beer again on another day to before making final judgement.

 

From the same batch, please. You know, just so you don't tell everyone that this year's batch number x is off.

 

Absolutely. More times than I care to remember I've found at least night to night variation in my enjoyment of bottles taken from the same six pack. I suspect that what I've had to eat earlier in the day has an effect on the flavors from a beer that evening.

 

I wish more people would understand this concept.

 

That's been another loosing battle. For years there has been a continuous on-going stream of people joining or participating in these forums who don't seem to fully understand that their senses of taste and smell are malleable and are among the slowest to recover from prior stimulation. I once had a nice long chat with someone who had first had a West Coast IPA and then had had a Yuengling that he claimed was completely tasteless.

 

Palat

Palate fatigue is definitely real. People should know about it before destroying their taste buds with drinking bold styles before subtle styles. Always have subtle first.

 

I've also found that some beers can be complementary when consumed after one another. For instance, I really like to drink IPAs after sours. Something about the tart dryness of sours really brings out the dank, fruity flavors of big IPAs.

 

So true. I once made the mistake of drinking a SNPA after a Mosaic hop bomb IPA. The IPA was incredibly oniony (somehow I still managed to enjoy it) and the poor SNPA had no chance after that assault on my taste buds.

 

No question about that. It's a lot like a successful pairing of beer and food, the flavor profile of one changes the flavor profile of the other, but in an enjoyable way.

 

Some really strong raised in these posts.

I think overall mood also has an impact. Been plenty of beers I usually enjoy that I have thought (swore, actually) were not "the same" when I am generally tired, pissed off at work/kids/car - whatever little annoyances of life that creep in. And forget about being ill - that just throws everything out the window and I won't drink an anticipated beer when I have even a slight cold. Too many influences, slow recovery of the senses - all can factor in to how we perceive foods and beverages.

 

Is there any beer in the world worse than a warm Rolling Rock? Ugh, just horrible.