Worst Beer Protips?

That's me he's referencing, "The Beer Cranks".

 

[QUOTE="slander, post: 7444486, member: 160"]To be fair(ish), if the brewery is only making flavorless lawnmower beers, it fits.[/QUOTE]
You don't waste time with a glass for those beers.

Maybe they are appealing to beer drinking Texas bridge players?

 

Yeah, too bad it never caught on. I was never too fond of "beer geek" and "cones - conn - conneseur connoisseur" was just too hard to spell (esp in the era before spellcheck) and, as Maytag (and my grandmother - who always drank her beer warm) used to say, sounds too highfalutin.

(IIRC, tho' - "crank" is/was slang for amphetamine, so...).

 

Pfffft, they can't even win a war. #aintskeered

 

As someone who has experimented with beer temperature, I know that if I want to review and assess a beer at optimal flavor, I always drink the beer at around 50°F. It makes the mouthfeel softer and enhances all of the flavors to my palate -- colder temps will stunt those flavors for me.

This is based on experience, not subliminal prejudice to AAL (but I've tried that experiment as well -- a Miller at 50°F is pretty awful to me).

That said, if I'm drinking a beer for straight out enjoyment, I don't care much about temp -- although I'm known to put a shelf-bought beer in the freezer for 15 minutes to chill it, or warm a garage-kept beer in the microwave for 15 seconds to warm it.

@zid

 

Frosted glass? Or just cooled down? (@herrburgess ) Sorry I missed the anecdote originally.

If it was the height of summer, and the barrel was in a typical Biergarten setting, I can understand. I drank liters at the HB south Biergarten in May -- under the ozone hole that's over Munich (probably the source of my melanoma), but they weren't serving frosted Krugs -- beer was still nicely chilled.

To that, I can remember a very comely Fräulein explaining to me that drinking any beverage too cold was bad for the digestive system. That might even explain the lukewarm Cokes I was often served around Munich and southern Germany.

 

This is perhaps the most brazen example of heresy I have ever encountered on this board.

 

was at der pschorr. went back this sept and not sure if they're still doing it. used to be some pics out there of the racks of ice they placed the glasses on before pouring into them

 

But not really stuck in a freezer or fridge?

Was that first visit a particularly hot summer?

 

I'm nothing, if not brazen.

And honest.

(Believe me, it's not like I cook my beer, and it's probably 29° in my garage right now -- how's the weather in N. Cali? )

 

well, the ice block was probably in a refrigerated space at the very least. wasn't a particularly hot summer. had it that way there a few times.

 

Any idea why they were doing it?

Same reason as the ice cold Guinness fad?

 

just to chill the beer from the wood I guess. mahr's bräu claimed the reason they stopped serving from the anstich kegs in summer was bc the beer got too warm. not sure I buy that. related note: the Ungespundetes at mahr's I had in Sept was a shadow of its old self. main reason was bc of said change in serving style.

 

I've heard this many times over the years in Germany as well.

 

I just remember watching a new keg tapped at Augustiner Keller, late one night in September, just to fill the final orders -- then re-bunged and left on that back shelf in the kiosk -- which was closed up until the next day.

Not exactly optimal refrigeration. Yet, I was back there the next day with no qualms.

 

@herrburgess -- do you have a set temp for serving Bierkeller beers?

 

we generally shoot for low 40s. but when we serve directly from the tanks sometimes it's colder.

 

our bigger concern is how they're poured. and into what glass. hate seeing, say, our hefeweizen get poured into a shaker pint with a boss pour. ugh.

 

And a lemon.

 

Wow, surprised some of them are that cold, yet -- it's not 33° like some venues.