Drinking beer at room temperature

It depends on the style for me. Kolsch, Pils, and lager need to be fridge temp, but almost everything else I enjoy at room temp (or very slightly cooler). I went to a bar once that gave me a Poet (New Holland) stout in a frosty mug, and that was so, so wrong.

 

Thank you!

 

Saying "room temperature" means nothing really. Room temperature in my house can swing from 6C (43F) to 30C (86F) depending on the time of year. That being said, 15C (60F) is fine.

 

The way I review beers takes me through appearance and aroma first, giving the beer ample time to warm up after removing it from the fridge. I also drink pretty slowly (about an hour per 12 oz. and more depending on bigger styles), so I get to taste the entire spectrum of flavors as the beer transforms as it warms.

 

"de Bierboom"... "Pennepot".... "Oud Beersel Geuze".... These name all sound so... delicious... in a quadruppel barrel-aged porter kind of way.

 

The last beer I had at room temp was Founders Curmudgeon Old Ale and it was much better than it was served cold. At the warmer temperatures it gave the beer a very liquor like taste to it. Such a nice beer.

 

I agree 100%. I need any brew I drink to be at least a tiny bit below room temp. To me, room temp is around 72 F...which is too warm.

Now 60 degrees F, that's fine.

 

I hope you have the room lights dimmed, or your beer will be skunked before your finish it!

 

I sometimes store my beer on the basement floor, I like it around 60 degrees F.

 

My point was merely that if you determined you like all beers chilled based on only limited evidence with the wrong beers, there may be beers you actually would prefer warmer but you would never know it. Having no idea if that might be the case, I was just pointing out the possibility.

 

That's the only Cantillon I've had, and I noticed it definitely got more gnarly (funkwise) as it got closer to room temperature.

As far as other warm beer experiences go, I learned on my last backpacking trip not to bring IPAs.

 

Aside from hop-heavy beers, I prefer the 50-60 degree range. Stouts and darker styles I almost prefer room temp because that's when the flavor profile really opens up. It's incredible how many "terrible" beers turned into favorites after revisiting them once I found out about proper serving temperatures.

 

Exactly. Dark/robust beers need to be served at minimum 50-55 degrees. The taste diference between cold and cool/room temp is very noticable

 

The only beers I would turn down if room temperature are the same beers I would still turn down if 37 degrees.

 

With most bombers, I'm a slow drinker, and this happens naturally with me. I almost feel I get to drink two different beers.

Also- my wife swears by and prefers TINY at room temperature over cold... but then she takes her bourbon neat.

 

I actually like to heat up my beer as if it is apple cider.

 

I see what you did there

what do you do at a bar?

 

That's the only way I drink Angry Orchard Cinnful, or any heavily-spiced cider. If you don't do this, a majority of the time you get hit first by apple and then by overpowering spice.

 

The bartender at the bowling alley calls me "the warm beer guy" because I asked for a non-chilled pint glass once.

 

I thought that was already invented in the form of a beer bong? I actually find many beers to really open up at warmer temperatures (above 50F). I have no hesitation in drinking a beer at room temp. I often let them warm before pouring because I know I cheat myself if the temptation were there in the form of a poured glass. I have little self control when it's already calling my name.