I'm trying to think of exceptions to the following general rule (w/ an understanding that colder/warmer is the narrow range between refrigerator and cellar temperatures): The lighter the beer, the colder it should be served. The darker the beer, the warmer it should be served. Is this a pretty airtight rule of thumb, or am I missing something?
Schwarzbiers, Vienna lagers, dunkel lagers/weizens, tripels, IPAs, BSPAs, gueuzes, lambics, wild ales, etc. all defy that rule. Really, I don't think any beer but adjunct lagers should be served at refrigerator temp. Even with dortmunders and pilsners and the like, I like them to be at least ~45 degrees.
I'm only vaguely familiar with a majority of these styles. But I admit, I do like my IPAs pretty cold at least starting out. Tripels and BSPAs seem to have a wider range.
