Only refrigerate pilsners?

I think he misspelled "Swillsner."

 

if your cellar is 72 degrees, you don't have a cellar

 

Light adjunct lagers are probably the least important to store cold. It's hard to preserve much flavor out of a Bud Light. I would recommend storing pretty much everything else cold to preserve the flavor. 55 degrees should be sufficient for most everything. Hope this helps.

 

Actually the opposite is true. When beer goes stale off-flavors present themselves and in lightly flavored beers such as Bud Light they will easily be noticed.

Cheers!

 

Not according to Chas. Bamforth's well-known graph:

Or the many examples given by brewers using the Arrhenius equation, like this one from Mark Ruedrich, brewmaster, North Coast Brewing Co.:

Also, 55°F would be a difficult temp for most people to maintain since most home refrigerators are not designed to run at such a higher recommended temperature, but for the food safety range of under 40°F.

Always like when someone finds a several years old AAL and samples it and declares how much "flavor" it has, typically mentioning a rich, honey-like sweetness. "Uh, yeah - but it was not brewed to taste like that, it's not supposed to be sweet. It's a defect."

 

Question (not sure I’ve seen this asked before): If you have a “hot” BA stout when fresh but mellows in 6-12 months of cellaring would moving it to a fridge after that period for another 5 years keep it suspended longer at that 6-12 month flavor zone to avoid it turning to soy sauce in a few years which is always a risk of over-aging certain stouts?

 

Yes, now you're talkin'. Ohhh wait... you're being sarcastic. I guess the only beer you drink in the winter is Grzane Piwo... and perhaps you put pizza in the fridge before you eat it during the summer months. Hey, whatever floats your boat.
_________________________

Up to a point... just like anybody else. I'm also not going to do a seven minute pour of each beer I drink and I suspect I have more company on that topic. In my current house, I won't store my beer on the first floor or exposed to light. If I was typically keeping beer for 2 months I might feel differently, but I'm typically drinking beer within a week of purchase. If I'm buying cold beer from the store, I keep it in the basement for a day anyway so its temperature can climb. For me, crossing the threshold of purchasing and then constantly running a fridge just to store beer cold for 3 days before I then take it out to warm it up to drink it would be a case of overdoing it. If someone wants to sweat that (pun intended) then they can do otherwise.

When considering the points in a beer's lifecycle and the moments of compromise that reduce it from "perfect," the few days that it spends in my basement are a concern, but it's the phase that concerns me the least. I recently had a beer that's a BeerAdvocate top 10 in its style category. I bought from two batches (canned 2 months apart) to compare them. Let's just say that the batch variation was quite high (and this wasn't simply a case of differences due to age). Any deviation from perfect due to my handling was likely a drop in the ocean compared to what happens within the brewhouse walls. Once again, I could reduce the impact my basement creates by adding a dedicated fridge, but adding that layer does not appeal to me given my habits.

 

I misread, regardless, uncooled cellars are not going to be close to the proper serving temp for most styles of beer.

cheers to all of you drinking pilsners and ipas at cellar temp.

 

The person you responded explicitly stated they prefer most styles at cellar temp. So it's ideal for them.

I prefer to serve most beers cooler than cellar temp as well and can appreciate your apparent disgust at warm ipas, especially hazy ipas (I find most of them near undrinkable even at cooler temps).

 

Yeah you need to cellar pilsners.

All beer should be refrigerated (especially pale beers and IPAs/hoppy beers) unless your cellaring a stout/barleywine or something that ages well.

 

Yup, unless you get a kick out of them going bad quickly and/or exploding.

 

I can think of another place to put them but I won't go there.

 

Most? All. The only beers I prefer at fridge temp are beers from the bottle rather than a glass.

I have not yet begun to disgust! To explain the above, if I'm having a beer straight from the bottle, I actually prefer it at fridge temp over cellar temp. Overall, I'd still prefer such a beer at cellar temp from a glass though... even room temp. The cold bottle is like a powerful sense memory. The strength of the mind in beer tasting is tremendously under-considered on BA. If I'm having a Budweiser from a bottle, I prefer the beer and bottle to be cold. I'd prefer a Bud at room temp in a glass over either of those though. The common idea that it is forbidden to drink such beers at anything less than a hair above freezing is bizarre to me. Such a philosophy would be better applied to the "easy-drinking" craft beer that I recently had with diacetyl. I dislike chilled glasses. I generally avoid lightstruck beer, but a "euro-lager" straight from a cold green bottle can certainly be a very enjoyable experience for me. Oh... and cask IPA is my favorite IPA.

Have I generated enough disgust yet? If I said that I adored chilled glasses, I'd have the perfect post to generate complete disgust, but I can't fudge things for outrage at the expense of honesty. It was worth mentioning though, since all the chilled glass hate seems a bit inconsistent with the warm beer hate. Why would the reasoning for disliking one scenario change in another? Nobody (besides me) ever complains that they hate chilled glasses because they're a pain to hold... it's always about being able to taste the beer.

 

I keep all my beer in either a kegerator or the beer fridge at around 40F, it's easy to take a beer out of the fridge and let it warm to it's ideal drinking temp. Right now I'm in France, when I'm offered a beer(almost always a crappy Eurolager/pilsener) at a person's house it's almost always essentially room temp and that's fine with me also. I met an English brewer over here and he serves his beers at around 50F, perfectly acceptable, even to my wife. SO I guess my point is just enjoy your beer at whatever temp, the social aspect is just as important as the taste.

 

Cold beer is overrated. I keep my beers on the porch. Its also a good way to meet your neighbors. They like to hangout on my porch now, even when I am not home.

 

I'm so deeply revolted that I fear I may be permanently emotionally stunted.

I've definitely come around to appreciating the benefits of warmer beer temp. In fact, my current thinking is that the reason I like beer out of a glass more than from the bottle or can is mostly the carbonation release and the temp increase from fridge temp (my beer all lives in a mini fridge set on the least refrigeration and stays around 48-50).

Although, your thoughts about the sense memory aspect of beer enjoyment has me wondering how much the association between drinking from a cold bottle/ can and my own excessive drinking youth colors my experience. Maybe the glass just makes me feel like a responsible adult enjoying a beverage rather than a hooligan youth getting drunk by the train tracks

 

Is now a good time to mention that I let my tea cool down to room temp before I drink it?

The veil of civilization is very thin.

 

Back in the early 70s I lived way out in the country in a 100+ year old farmhouse. I had a small fridge , kept some beer in there, but I stored the cases that I bought in an old kitchen pantry that was generally in the low 50s. It still smelled of bread from God knows when. I kept mostly English ales and they were perfect straight from the pantry.