Beer Emergency!

I highly doubt 90 degrees will kill the beer; however, as it rarely gets that warm in my area please take my advice with a block of salt.

Even in the dog days of hot August, my cellar doesnt get warmer than 75. On a related note...cellar space for rent....

 

either that or buy a cooler

 

I agree with the stated German vs. Belgian beer protocol. I disagree with the triage of this guy's refrigerator. In a pinch, bury your booty--temperatures at 4' underground in a temperate climate would be about 55 degrees F.

 

I have two spare fridges. Send them to me!

 

I'm not new and i totally disagree.
Lots of beers (especially those with lots of residual sugars) become nasty if they get hot for too long.
Oxidation is apparent very quickly with beer that has been warm for a while. Also many get coagulation. You'll see thick chunks in stouts English barleywines and quads.
I used to use a closet as a cellar for a few years where i live in Arizona. If the a/c failed or gets turned off a week and the house temp got to at around 90 i had to pour out several beers whose counterparts were in a fridge for the same period and were fine.
Of course it does depend on how long it'll be exposed to the heat, i think.
A few days and he might be okay i guess. but if he is going to have a large cellar (and in this case, by "cellar", by metonymy, i mean a quantity of beer he indends to age and keep for a while) it's a good idea to have a back up plan anyway..



One of many threads that covered this
http://www.beeradvocate.com/community/threads/the-effects-of-heat-on-beer.1357/

But if the Arrhenius equation applies, then a 3 days at only 30 or so degrees (Celsius) temperature increase should only translate to 2^3 times 3 = 24 days of aging. That might not make a huge difference theoretically. But again I've had beer change considerably in a week.

 

Go on Craigslist and buy a refrigerator for cheap. You can always re-sell it or just keep it and have a beer fridge. I would rather have the beer cold and safe than turn rancid.

 

Im not an expert but unless the beef is being aged for more than a few years, theres nothing to worry about. If these are beers that one would save for more than 5 years, 75° is far to hot anyway and Id find a new way to store them..

 

do not keep your beef at 75 degrees for more than a few hours, that's just my .02