I lived in Texas for 20 years, but I never ended up liking really cold macro-lagers I migrated to limeade plus tonic plus gin to quench my thirst I’m wondering if we can have a movement to declare macro-lagers as non-beer
Two hour beer.....dinner is usually done in 30-40 minutes, and I have water too. I limit myself to one beer per day so I like to savor the moments.
ONE beer per day?!? I SAL-LUTE you!! It's been multiple tipples or zilch brews (due to overindulgence) per day for ........lemme see.......about 45 years now??........ .....note to self.....must make a better effort at cutting down, back, or out.......dang them local/area/regional breweries for pumping out 4-6-12 new beers per week.....(does old Mr. Simpson shaking fist at sky motion)....
Sounds like an elevated “ranch water” that I would enjoy. On a 105 degree day, I really enjoy buying Miller Lite from the gas stations that keep them in the big open top ice bins like this one down the street from me
Same here, although I will usually have a second one sometime later in the day. I like to take my time having a beer. I will drink them over the better part of an hour for most beers. If it's something light such as a pilsner, helles, pale ale, etc. I may finish in a half hour. Stouts and barleywines are typically 1 to 2 hours. For me, the real test is does the beer hold up even once it's warmed up to room temperature. It should taste at least as good at the end as when first poured at the "ideal" temperature.
I'm the same plus an in between place. My beer fridge is small and the beers waiting to go in the beer fridge are on the steps going from my basement to the back yard. This time of year I'm just drinking from the steps and not bothering with re-filling the beer fridge. I don't drink next to a window presently, but I had a window that I could open up and put a few beers between the glass and the screen. They kept (or got) cold in the winter and I didn't have to get up for my next beer.
I like all beer very cold. Cant help it that’s what I like. All of mine goes I. The freezer 15 minutes before I drink it.
I live in a very old house in New England. The basement has a stone foundation and is not finished. 90% of the beer I drink comes straight from said basement, be it ale or lager. I’ll likely never go back to refrigerating beer (global warming might have something to say about that, however).
I agree, no matter what type of beer I'm drinking, I want it cold. I have a friend who tells me I'm missing out on the taste. But, he's one of those guys who will order a $50 steak well done, which I find appalling. To each his own.
I try and confine myself to one beer a day, but I don’t always succeed. I almost never have more than 2. It’s largely containing my weight, but I also worry about health impacts. I am shocked by those on BA who daily post 4 or more 17oz high ABV beers per day.
After more thought, I drink IPAs most every day and those are directly out of the fridge. For special Belgian and English ales, those I like to have at a warmer to better savor the taste.
Ales open up around 45º. I don't wait that long to pour them. Pouring them is a two part process. It's about the head.
I have my beer fridge at 48 degrees, optimal for most ales in my opinion. If I want, say, a crisp lager, I’ll toss it in the kitchen fridge to get it colder.
Back 25 years ago (!)O old pub on 23rd street, NYC, used to get their kegs directly from Ireland. They served their Guinness ice cold, as they said 'it was meant to be,' and, my goodness, it was Delicious!! For 5-6% stouts I like em cold. 8+% Imperials- cool to room temp for full revelation of the barrel, coffee, cocoa nibs, etc... I take my IPAs out of fridge 20 minutes or so before opening, then sip sometimes over the course of an hour. They open up and reveal their beauty and depths as they go.... I tell others to try IPAs when they're not ice cold; people are shocked and surprised with the improvement and overall enjoyment.
I drink mostly Ales and I would prefer them at room temperature over ice cold by a landslide. My preferred serving temperature for most beers is between 50 to 57 degrees F.
I think whether it’s an IPA or RIS, cold is more bitter and less flavorful and warmer is less bitter and more flavorful. Don’t confuse the fact that a bitter beer can also be very flavorful if done well. Aroma of a cold and fresh IPA seems to jump out fine however. Just my experiences.
HEY! I resemble that remark! And just for clarification porpoises (insert 'Flipper' emoji HERE) when I get around to posting beer reviews, it's usually a few days worth at a time which skews my posting average. That 'sed, I have had four brews today....BUT only one of 'em double digits.......so...... Also, those four were spread out over nine hours with snacks & dinner included before I got to the fourth one which was the 12% BA imperial stout....
