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Beer Styles: chilled v.s. warmed up?

Discussion in 'Beer Talk' started by TokyoCO, Jan 16, 2013.

  1. El_Zilcho

    Joined:
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    Sometimes I like to chill my beers and warm them up, but most are better when I do not chill them at all. A perfect example would be Great Divide Hibernation, Ive had a lot of that this year and that one has to be warm to drink it. Chilling it totally mutes the character of this beer. The one type of beer that is better chilled is IPAs, or maybe anything hoppy. Ive noticed chilling a beer will have a big effect on the malt flavors, but will have little effect on the hops. So an IPA usually tastes hoppier chilled than it does warm.
     
    Momar42 likes this.
  2. Momar42

    Joined:
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    Serving ware not withstanding; I enjoy my Lambics/Sours/Gueuzes like they are served in Cantillon...cellar temp. FAR too much going on in those beers to be fully appreciated cold.
     
    MarcatGSB likes this.
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