Do we drink fine beer to chilled ?

52-53 personally. I have a specific fridge set to these temps but I wont lie I drink a lot of my beers far too cold from my normal fridge. I really enjoy seeing them open as they warm up.

 

Cellar at 50-60. Drink at 50ish.

 

Every style has a recommended serving temperature on BA, and this shows up on individual beer pages.

For me I drink stouts, quads, and barleywines warm (55 or greater) and most everything else chilled (probably closer to 40 than 32).

 

at 34 degrees you should let it sit for 20 minutes then enjoy.

 

For a point of reference Churchkey in DC has multiple coolers set at 42, 48, 52? well somewhere around there, for the proper serving temps for different beers. The standard temp for pretty much all bars is 38*.

 

Fridge for IPAs is set at 42. Cellar, which contains mostly stouts and barley wines is at about 58 or so.

 

Why not just pour it 10 minutes before you plan on drinking it?

A more direct answer, is: "I drink mostly stouts/barleywines/porters and I like them closer to 55-60 degrees" Probably a little warmer than "most" but I enjoy the creamier mouthfeel (in addition to the flavors) that seems to come out when the beer gets warmer. I'm also sure that most people here (not in general) prefer their sours/IPAs WARMER than I enjoy mine..... for those styles I prefer colder temps, as I think the predominant flavors I like are there while cold, while the more subtle flavors (which I don't mind, but aren't my first choice) come out when they warm.

 

Cellar is kept at 52 degrees, but I oftentimes toss an IPA into the fridge for a few minutes to get it just a bit colder.

 

I store my beers alongside my wines at 52 Fahrenheit.

 

My basement/celler stays a pretty even 55-57 degrees all year. I usually chill them for a couple hours, pour and let them sit for a few before I start smelling and tasting. I pull alot of my big barleywines and stouts out and pour them right out of the cellar with great results.

 

Are you asking if we drink fine beer to chill or fine beer too chilled?

Yes to the first one, and I like even the meanest BA stouts at around 51 so it opens up during the drinking.

 

I rather have a cellar! LOL! I've had plenty of CA brews (IPA/DIPA) that are fantastic, but the east coast is doing some great things as well (Ithaca/The Alchemist/DFH/Weyerbacher/Lawson's/Hill Farmstead's... etc). When I lived on Long Island I had access to almost everything Cali had to offer, not so much now that I live near Saratoga, NY.
I do LOVE Drake's and Bootlegger's Brewery tho! OMG! Knuckle Sandwich is UNREAL!

 

I drink everything too cold... Oh well, that's how I like it. I like being able to drink beers as they warm. I'll open a KBS at like 40-45 and by the time I'm done 45 minutes later it's at 65 or so. DIPAs I pull right out of my fridge at 37 and drink them. Never get above 50 by the time they're done. I don't know if that's proper, but that's what I have found works for my palate.

 

Most of the beer I drink straight out of the fridge is probably colder than recommended serving temps but screw it, I enjoy it that way.