What temperature do you prefer your stouts?

In general I pour a high-ABV stout around 55 degrees but end up drinking most of it at closer to room temperature. I find this especially important with flavored stouts because flavors like chocolate/coconut/barrel flavors/maple/fruit tend to come out more as the beer warms, but I also prefer non-flavored stouts at these temperatures.

 

I open them at whatever temp my fridge is at. I don’t know what that is. They taste better as they warm. And then they can get to a point where they’re too warm (but that rarely happens - I drink fast)

 

I don't really pay much attention to the ABV of my stouts when worrying about what temp I'm drinking them at. I enjoy basically all BA and regular Imperial stouts anywhere between room and cellar temp (60-70 degrees is ideal for me).

In my experience, certain BA flavored stouts get too sweet when served cold. I always thought the sweetness mellows out, and more flavors are surfaced, as the beer comes to room temp.

I even like my IPAs just a tad chilled, rather than refrigerator cold.

 

I keep it simple -- any stout at roughly 60-65 degrees is all I prefer.

 

With the exception of lagers and neo-gose or basic fruit beers I generally like any beer, not just stouts, at roughly cellar temperature (45-55 F). And that's not hard to achieve - I look in the fridge, decide what I want, and pull it out. Then I go about whatever it was I was doing, and 10 to 15 minutes later it's warmed up and ready to go. My fridge is set at 37 F.

 

14 celsius

 

I have my beer fridge set at 42 F. I will let bombers or glass bottles sit out for 15 minutes before pouring and cans 10 minutes before pouring. My house is usually 70 F, so I'm probably drinking them close to 60 F by that time. Straight out of the fridge is a no go for me. I can't pick up on enough flavors when they're too cold.

 

In the summertime theres no problem
Winter time I grab a lighter beer while I wait for my Imp. Stout to temper

 

I'm one of those heathens that just grabs whatever beer from the fridge and drinks it at that temp. If it's above 10% abv, it'll last long enough to taste it warmed up. I like being refreshed and warm beer doesn't do that for me.

 

Room temperature for Stouts. Around 60 Fahrenheit. I drink most of my beers probably warmer that most BMC drinkers would ever think of. I spent my formative years (17 to 20) in Germany. Army. Great Bier and the people were great too. I guess it made me appreciate that good beer can stand up to being not cold.
Of course the BMC crowd calls this practice "drinking HOT beer" the knuckle heads.

 

Most beer I prefer around "cellar temperature", so mid-50s. Some lagers I prefer cooler, but I'd rather not drink ice cold or refrigerator temperature beer.

 

I voted 60-65 for both. IMHO 60 is the best temp for both.

 

Room temp. I never buy them at a bar or restaurant because they're served far too cold to really appreciate.

 

Better too warm than too cold, but I'm not really all that patient at times.

 

I keep my fridge at about 35, and I like all the beverages that come out of it about that temp. I like cold drinks.

 

I grab mine out of the fridge, let them sit for 10-15 minutes and then drink and enjoy the flavor changes as the beer wams up.

 

That survey is too damn complicated - if a one question survey requires more than a couple of seconds of thought, the results will be meaningless because you will overthink it.

That said, I let my BA and non BA, low and high ABV, flavored and unflavored stouts warm for 5-10 minutes, then drink them over a period of 30 minutes or more. Unless they are really good, then they may last only 15 minutes.