"Storing" beer, novice question

And why would a constant 60 degrees be bad for beer? I mean, think it through and you'll come up with the answer.

1. There's a term you see on this site called "cellaring."
2. Many beers are fermented around that temperature.
3. If beers go from the brewery in trucks to the distributor, sit in a warehouse and then are trucked again to the retailer where they often sit on room temperature shelves, do you think they stay at a constant refrigerated temperature the whole time?

 

I've been storing a few 7% ABV beers in a garage that is probably around 60 degrees for two years or so, and they're still delicious. However, you should avoid doing this with hoppy beers (IPAs etc.), those should be consumed fresh. Same with hefeweizens, pilsners, etc.

 

you should always store your beers in your belly. 98.6 degrees is std op temp, I do believe

 

You're good, OP. Leave them there and move them to the fridge when you can make space. Want hurt them at all. Cheers!

 

Does it benefit a Saison to cellar it?

 

It really depends. If you haven't had the brew before, try it fresh, then you might have an idea if some age on it would be nice. But saisons can be cellared

 

It depends on the style...BA recommends only cellaring over the average range for the style.

 

Beers sit a lot longer than that on store shelves. I don't think you have much to worry about. Just remember, the sun is trying to kill you, and your beer.