Drinking Ale at room temperature

I often drink slowly, the end of the drink can reach room temperature.
I think it's a good idea with a new Beer, see how it really tastes.

 

Generally the higher the ABV the longer I take to drink it. For me there’s a sweet spot just below room temp for most big barley wines, stouts etc. But I definitely don’t try to drink them at fridge temp and wouldn’t want to.

 

I have a wine fridge that I use for my beer, and keep it warmer than the food fridge, so my beer is always good to go.

Sometimes the annoying part is bringing home cold beer from the store and having to give it several hours to acclimate. Yeah, I'd rather wait than drink something too cold.

 

My wheat/barleywines, quads, imperial stouts, heavy belgians, etc are stored in my basement at +-65°F and that's the temperature I start drinking them. I usually use a tulip for these types of beers and have found that the favors and aromas really open up when the beer reaches the 70's.

 

My god this thread is making me realize how much of a pleb I am. I have never waited for a beer to warm up, ever. I’m a greedy fuck and I start drinking straight off the bat. Agreed though, in some cases it’s nice to see how it changes as it warms*

* this is a rarity in practice and I’m just trying to fit in

 

You frequently mention you prefer ales under 5% ABV as well as a being a fan of UK imports. Those are not the sort of beers you should be cellaring - refrigeration temperatures help preserve beer freshness.

The imports are already typically getting "old" by the time they reach the States - might as well keep them cold and try to slow down the aging while you have them in your possession.

For beer, the ideal storage temperature is seldom the same as one's preferred drinking temp. Better to wait a few minutes than drink stale beer.

 

By and large, the heavier, higher ABV the style, the more inclined I am to drink or accept those beers at close to or at room temperature. I never refrigerate RIS’s, Imperial Porters or Baltic Porters. I also don’t mind Dubbels, Quads and Barleywines on the warmer side. Two exceptions: 1) Tripels, despite being higher ABV, must be cold for me. 2) Schwarzbier, despite being lower ABV, I prefer at closer to room temp.

 

Several years back I used to think it was better to start drinking a beer that wasn't cold, but these days especially in the summer I usually try to start the beer cold and let it warm up as I drink, since I don't tend to drink a whole beer too fast. The thing about starting a beer warm is there is no going back to cold, but if you start drinking cold you can give it time to warm up. If it is a small bottle of a high abv barrel aged barleywine or stout or something then I won't want it too cold, but generally speaking I'd like to try the beer a little cold and let it warm up.

 

You had me at “pleb” but sealed the deal with “greedy fuck”

 

I keep almost everything at room temperature and drink it at room temperature. Kettle sour fruit bombs go in the fridge and I do tend to chill lagers before drinking them.

 

Yep, that way they're always ready to go.

 

That is the way I prefer my ales. I got that from my time in the Army in Germany and a few trips to the UK. Cold kills flavor. If one needs something cold have some ice water and then move on. We have an unfinished basement w brick walls and one room there stays pretty cool year round. That is my beer and wine cellar. That being said if someone is coming over that wants their beer cold I put a few in the fridge, Works for me !

 

Beers such as English Bitter Ale are best consumed at 'cellar temperature' IMO. I have had numerous Cask Ales in Great Britain and those beers were not by any means at 'room temperature' (e.g., 70 -75 degrees F).

When I drink my homebrewed English style beers I prefer to take them out of the fridge and let them sit for 10-15 minutes and then pop and enjoy. Those beers are then in the low-mid 50's F at that point in time. Optimum for these beers IMO.

Cheers!

 

I keep all of my beer in my cellar, and I drink almost all of it straight from the cellar without any refrigeration. Doesn't matter if it's a 12% ABV barley wine or a Helles Lager. I like it better that way even though the thought of it disgusts my wife. Pretty much the only thing I put in the fridge before drinking are beers for other people and beers that I suspect might gush. The other day I went against my norm by having a "session IPA" on the rocks... cause session IPAs just aren't watery enough for me. Magnifique!

 

It was 103.5 F at my house today. Even ice cold homebrewed Trappist single was not cold enough.
And I think most beers are brewed to be served at a specific temperature - some cold some cellar temp.

 

I prefer to start it off cold and then sometimes allow it to warm up but during the summer I prefer cold all the way. I will put beer in the freezer to get it extra cold before I drink it. I know that's not the best for picking up all the flavors but during a summer heat wave it's most enjoyable that way.

 

I have a ritual of keeping beers in the cellar until "staging" them to the fridge to get down to temperature, decanting them, and then drinking them at various temps from ice cold to room temperature. I sometimes wonder why I do that.