Do you "force" warm Stouts/Porters?

What about strong pale beers? Maibock season is coming.

 

Strong ales are usually fine warm, whether pale or dark, along with bocks and scotch/scottish ales. I drink IPAs, NEIPAs, and lagers cold.

 

Sorry, I meant in the savor vs. guzzle category.

 

I put all my beer that I plan on drinking within the next few weeks in the fridge at 38 degrees and drink it immediately after pulling it out. The warmer the beer, the less I enjoy it. That goes for all styles

 

I store and age most of my beers in the cellar. The cellar does not always have an ideal temp, though. Now in winter time, it is ideal: 14° Celsius. This might be a little too cold for barleywines & stouts.
Beers kept in my fridge are taken out of it before opening/tasting, depending on the bottle: a 33 cl is taken out 30 minutes before rasting, a 75 cl is taken out 1 to 1.5 hour before.
Bear in mind that pooring a beer into a glass increases a rise in temp of approx. 1° Celsius.
After opening, I savour the aromas almost immediately.

 

Now that I have peeked at a few comments, I'd like to add my two cents of sense. Bear in mind that bare hands may barely make a difference. Now that our interests are piqued at peak level.

 

Sorry man, English is only my 3rd out of 5 languages. Cheers!

 

I guess I should have added my last thought. By no means was that a dig at you!
I teach English. Many of my students learn English as a second language, and I have come to the conclusion that English is crazy.
I love it, but teaching ALL of the nuances, rules, EXCEPTIONS to the rules (which there are tons (tonnes) ugh), homonyms, etc.... English is jacked.

I studied German and Spanish as well. Spanish makes so much more sense to me...That's too much but it's just my two cents too. <--See! Ugh!

 

Plus, I love how you folks in Europe get TRULY functional (at a minimum) in multiple languages.

 

Thanks for your compliment.
In good faith!
Here's to good beer: Cheers!

 

Hmm, does that count as three ‘twos/toos’!?!

Cheers!

 

At this time of year I drink every beer straight from my basement, doesn't matter the style. I actually don't know what the temp is. Let me crack a brew and check......

Just poured a homebrewed porter and it registers 55.2 F. Solid.

 

I have no scientific knowledge to back this up, but I don't force warm any beers as I'd be afraid that it would ruin the beer somehow.

I warm everything a little, but I definitely let stouts, porters and other malt-forward beers warm much longer (especially barrel-aged high ABV ones). My advantage is that I have an almost perfect basement for cellaring - always coolish even in the dog days of summer but never freezing cold either. As a result, most of my stouts, porters, barleywines, etc. never see the fridge in the first place.

On the rare occasion, I purchase one of these styles with a brewer recommendation to keep the beer cold until consuming. In that case, I just do my best to wait patiently for the beer to warm naturally.