Drinking beer at room temperature

Where did you find tumblers? they're discontinued aren't they?

 

Instigator!

 

In the Sierra Nevada fall pack with Vienna Lager, Oktoberfest and Pale ale

 

I drink pretty fast (about 2 per hr), so depending on what I'm drinking I pull them out of the fridge relatively quickly and let them sit, usually the darker the beer the warmer I like it. Nothing is nastier than an ice cold stout, or a warm DIPA! But if I'm trying something for the first time I usually drink a bit slower to get the spectrum!
Cheers!!

 

damn. I'm sure we aren't getting any in OK. Tumbler was my fav fall seasonal. I wish they just sold it in sixers still.

 

Europe

 

Just 3 Tumblers in each 12 pack. Saw a few for sale still last week...

 

On trips to some top breweries a good pull from a firkin at room temperature makes me pretty happy. Truth be told I always ask at the better establishments what is on the firkin just incase it is something special. As far as being ice cold, cool, but I always let a special brew warm so as to taste more subtle nuances.

 

Water is for a draught and fruit is best saved for a famine. An old drunk told me that, bless his soul. Tiny is great warmer than colder. The little lady's favorite from Weyerbacher.

 

Really? I find really cold hoppy beers to be flavorless and bitter. They get fruity/piney and less bitter when warmer.

 

This.

Plus, at much lower temperatures, carbonation would become an issue. Since all non-nitro beers are pressured via the CO2 in the liquid, you would have some major issues with foaming as soon as you crack open the beer (or try to take a sip of it). I've had beer that's been overcarbonated. Sure, it may look fine sitting in the glass or bottle, but as soon as you take a sip everything in your mouth turns to foam, thereby ruining the experience. Lower temperatures result in lower pressure for the same carbonation level, as more CO2 will stay in solution. As such, in order to increase the final pressure of the product, you would have to increase the carbonation levels substantially. Another issue would be keeping the beer adequately pressurized at the brewery, since all of that is done via CO2 as a counterpressure to the liquid (CO2 doesn't typically get "injected" as the bottles/kegs/cans are filled, rather it is just maintained throughout the filling process).