Drinking Ale at room temperature

Here in Quebec, most craft beers have a preferred room temperature degree listed on the beer. I use to let my beer warm-up 25 minutes out of my fridge before drinking it no matter what styles. And I realize that most of the time the best flavors come out at the end of my drink. Maybe I am still drinking it too cold.

 

In current beerspeak, "Cellaring" means "Aging", it doesn't just mean keeping your fresh beer in the basement. There's even a forum named after it.

(Although, I used to feel the term "aging" should be reserved for the period the brewery kept the unfinished beer, thus synonymous with "lagering" but used also for ales and other top-fermented brews, and the period the purchases keeps the beer after bottling be referred to as "cellaring" ---- but that's a lost cause.)

 

Instead of ABV I’d rather put in terms of body and / or hops. I love real Ales at room temperature (room temp as you may find in the UK, not south Spain or Florida ) but DDH or sour has to be cold.
table beers absolutely colder. cheers

 

Can't do it, most beers completely fall apart for me at room temperature and I can count on one hand the ones that I still thought were okay at that temperature. Even spirits I don't really like warm and while I will usually try one at room temperature first just to get a feel for the beverage, the next glass(es) will be chilled.

 

Room temp would be way too warm for me. I like cold drinks. Sometimes, even the end of a 12oz pour can be too warm for me.

We invented refrigeration for a reason, use that technology.

 

it's mid 90s and muggy as heck right now in NC. Not really cask ale season for me even if I could find it.

When you are sweating at 8am, give me the local Helles from OMB at fridge temp--40 degrees poured into a glass and consumed expeditiously. Now THAT'S what "beer" is supposed to taste like

May traditional IPAs a little warmer but takes very little time to warm up this time of year if outside.Still keep em in the fridge and when I think about it, may let it warm a tad.

 

Every beer has a sweet spot of temperature. I like to start a beer at a cooler temp than is best so I can enjoy all the changes along the way of it approaching that sweet spot.

 

Helles at 8:00AM. Nice!

 

In one of my favorite book series, The Dresden Files, a tavern owner named Mac brews his own brown ale. He serves it room temperature, even in the middle of summer, and if you ask for a cold one, you'll only be met with a glare.

Personally though I'll start everything cold. The lighter they are, the less time they'll last in my glass. Which means they're probably more suited to be cold anyway. But those 15% stouts and barleywines will be sipped on for the better part of an hour, which by that time they will be room temp and you'll be getting all of those subtler qualities coming out. I like the gradient effect that some beers have. Almost like unraveling slowly into a melange of flavors that were not initially present.

 

I try yo let them warm up, target is cellar temperature, but but some don't truly open up until they get even warmer

 

I'm enjoying the last of a 16-oz. can of Union Jack English Style Pub Ale. It's at room temperature now with the flavors at their peak.

The interesting thing is there was some chill haze that lasted a while, so I reviewed it as hazy. At first I could only read large print through it but as it warmed it slowly cleared, medium then small print became visible. I edited my review, it's clear now.

Cheers.

 

No, I happen to like my beer very cold, the only style I like subdued is Stouts and I’m guessing 50 degrees so it’s cool to start. If they get too cold they seem to get a bit bitter.

 

I definitely love checking out the difference during the temperature spectrum. I prefer my homebrewed NEIPA closer to 45-50 degrees than I do 36-38. At the upper 30’s the flavors aren’t as strong and full, and that makes a huge difference with that beer.

 

Now that I have something that is actually a cellar/basement, I've found that cellar temperature is a-ok for most ales during about a third of the year, and I can pick apart complexities a bit more during the winter. Cellar temperature for most of the year is around 60-70 most of the year though, and I've found that I like beer in the low 50s So, when it's hot, I give things a bit of time in the fridge.

It is important to keep in mind that "Cellar Temperature" was originally meant for an underground place 200-300 years ago, in a somewhat Northeastern Atlantic climate during the little ice age. (The first writings on how to enjoy wine instead of where the best wine was made) That would place it in the high 40s/low 50s. Even today, I doubt that temperatures in the British Isles reach above the high 50s in a stone basement, which would lead to the old complaint that originated among American servicemen serving in the UK that they served warm beer, when compared to refrigerator temperatures, like they were used to.

I am not going to provide sources. Y'all can look it up if your really want to prove me wrong.

 

I like everything to be served at least chilled. I don't need a frosted mug or anything like that, but 40-55 degrees depending on the beer.

 

Regardless of the time of year, if the hop flavor of a beer outweighs the malt flavor, that beer HAS to start out cold as I drink it and stay at least cool before I finish it. No rules apply for other styles; I'll drink them at any temp.