Warm bier.

AB and Molson Coors AAL products.
(At the moment, I pretty much drink everything straight from the basement... be it a pale lager or stout, but I'm also not the type that thinks that a Corona needs a lime.)

Hallelujah

 

I can 't imagine what it's like when it's warm)

 

Above >8% stouts I will have at room temp without a second thought. Everything else, including IPAs or hazy ipas, i do need some coldness.

Just recently, FBS has been amazing room temp. Some older parabola was tasting great last night.

Now a luke warn Hamm's is less than ideal. Even a pilsner urquell; I won't venture into the warm territory

You gotta know what works and what doesn't.

 

I store all beer in my fridge.Unless its a special beer, I'll usually let the room temperature correct the beer over time and drink slower until it peaks....but I cannot be bothered concerning myself with the exact temp of my fridge...so I keep it where it is, which serves up a pilsner or ale ale perfectly.

 

Much more drinkable than AAL when it's warm.

(Um, yeah -- voice of experience...)

 

The human body evolved to operate best at moderate temperatures, including our taste buds. It only makes sense that our body detects more flavors and nuance at temperatures above near-freezing.

For a non-beer example, imagine a scoop of melted room temperature ice cream. I find that to be disgustingly sweet, but when that sugar and cream mix is at or below freezing (and restricting the body's taste detection) it's perfect.

 

I have two "dorm sized" refrigerators that I use for beer, one about twice the size of the other.

I have the smaller one at ~36-38° F and the larger one at ~44-46° F. Approximate since, 1) I don't fret over precision, and 2) Which is a good thing because the temp controls in these refrigerators are, at best, "ball-park" quality.

I keep lighter lagers (pilsners, helles, American lighter lagers (not just AALs), etc.) and occasionally American-style pale ales/IPAs in the smaller, colder refrigerator.

I keep everything else in the larger, warmer one. Notice, this is not just for the big stouts, etc. All English styles and maltier beers go in the warmer refrigerator.

And, even at that, for big stouts and big Belgians and the like, I let them warm for anywhere from 5 to 20 minutes (depending on how impatient I am). I drink these slowly anyway, so even if I start a little on the cold side, they warm nicely.

 

I find almost every beer I consume is better warmer, outside say a Bud light or similar those I only consume ice cold. For me the cold mutes the flavors and I only discover them once the beer warms and it takes on an entirely new profile for me. This is why I always review my beers after they sit some, I feel many poor reviews could be from folks consuming too cold and thinking the beer was average etc.
Cheers

 

add barley wines & wheat wines

 

Besides the stouts that have already been mentioned I find some sours give a better flavor as they warm up. Stouts are almost universal in having a more pronounced flavor when served at a warmer temperature

 

I noticed many IPA improve also, flavors emerge more etc.

 

Surprise! It's the old "judging a book by its cover" judgment, but at least you took a chance and was pleasantly surprised.

 

They take it out of the fridge and let it sit on the kitchen counter for a while before opening.and pouring.

 

I keep my fridge at 40ºF. I also have a double compartment wine cooler and I keep one at 52ºF and the top one at 58ºF.
Some sours just taste so bad to me at 40ºF.

 

I always felt that available space plays a role as well. Perhaps beyond cultural, just a lot of those darned Euros don't have a super sized fridge like many of us on this side of the pond. That said I prefer most/all of my beers at 55-60 F, my garage about 9 months of the year. Well that and the wife won't let me store more than a couple in the house

 

The fridge I store my beer in is around 50 degrees, so that's the temp I drink most of my beer at. Still like some styles a little warmer

 

When it comes to IPAs and lagers, I fully enjoy them at fridge temp. By the time I'm finished reviewing the appearance and aroma, I'm usually right around 45°F.

As for stouts and wild ales/sours, I prefer them above 50°F. Stouts, I'll often drink at room temperature (60°F+), and for wild ales, I much prefer them as they warm. I find when they're cold, any malt/grain profile is completely hidden by acidity. As they warm up past 50°F, that subtle malt base is revealed, and adds a whole new,level of complexity, balancing out the acidity. For stouts, the same is true for barrel character. I find when IPAs get too warm, they can become sticky, and lose their refreshing traits. This is why my sours and stouts are kept at a constant 48° to 52°. Cool enough to cellar, warm enough to enjoy immediately.

 

Every beer I've had has more flavor the warmer it gets. That's science, isn't it?

The harder thing to find are beers that produce a ton of good flavor at colder temps. Lagers tend to do this more in general. AALs and pilseners are my favorite at cold temps.

I've never worried much about temperatures because unless you're drinking in 1-2 oz. servings, the temp you start out with will be 10-20 degrees warmer by the time you finish the 12-16 oz. serving ... unless you're drinking the beer in a meat locker or in a blizzard outdoors. That's also why I start my beers near freezing. I drink slowly, so all my beers reach 60 degrees by the time I finish. It's enjoyable seeing the change as the beer goes from cold to room temp.