Ever drink beer at room temperature?

Just so you don't feel alone here - I was very confused as well

Back to the question - straight up room temp for the whole beer is too much for me. Like others, I prefer to start from fridge temp and let it warm up to room temp.

Edit - if I'm feeling incredibly patient I'll take the beer out the fridge and let it sit for 20-30 mins before opening.

 

I've never just taken one off the shelf at room temp and cracked it open. But when I drink something like BCBS, I'll take the bottle out of the fridge at let it sit for about 20 minutes. It still feels like it's cooler than the suggest temp a that point, but sipping it over the next hour (or more) lets me experience the changes in the flavor as it eventually does work its way up to room temp.

 

Well, unless you want to keep it as fresh as possible until you drink it.

See sierranevadabill's post quoting Charles Bamforth's explanation,which he sums up with:

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I keep the basement fridge at it's lowest setting. I can nurse a beer for an hour or so and the last sip at room temp is usually as good as the first one chilled. Restaurants frustrate me because the beer is almost always "ice cold" regardless of the style.

 

Tonight I will pour a glass of Long Trail Ramble and consume it within probably 20 minutes. It will not be room temperature by the time I am done. Explain to me how this is "chugging."

 

If it's in the heat of the summer down here, i'll put any beer in the fridge to cool off because a cold beer tastes better to me than a 90 degree beer. In January/February, the two months when it's not 80+ degrees in FL, I still like my beers cold.

 

Every single beer I drink is at room temperature. Unless I am outside, then i drink a beer in whatever temperature it is outside.

Most of the time the beer is refrigerated though and i will enjoy it throughout its temperature range as it warms up.

 

You're only doing it right if you pull it out of your "cellar" and drag out the imbibification (I know this is a fake word) over the course of at least two hours.

 

Normally no. I like to start around 40 deg and I drink slow, depending on style, so it opens up. I like to see how it changes.

I did get a chance to try KBS once. It was pulled from under a desk at room temp and poured into a plastic cup. It was the second best beer I ever had.

 

Never at room temp, I will let a stout sit for maybe 20 min before I open it, then I drink them pretty slowly to let the flavor profile change.

 

This was my response. I found that drinking beer at cellar temps allows more flavors to be pronounced. Who says you have to drink beer ice cold. Unless I'm killing a Forty of 211, then I will drink it straight from the fridge.

 

Some of the older barleywines and old ales I've been pulling out of my basement I just put in the fridge for 10 minutes and then there set! More than than and they're a bit too cold.

 

Not since I was a kid sneaking beers in the woods. Even now I prefer my stouts chilled a bit, and I let them warm. All other beers cold , or colder, or coldest.

 

If you enjoy it towards the end why bother putting it in the fridge

 

I usually chill beers for a little while before drinking, but it's trial and error. I'm glad you mentioned Bomb! in one of your posts, OP, because I think it's the perfect example. Even slightly chilled, I thought it was thin and extremely disappointing. As it warmed up it became one of the best beers I've had recently.

 

If a beer is high ABV, I have to drink it at room temp (or slightly chilled in the fridge for half an hour or so). I used to drink everything cold, but you can really tell the difference..especially with certain beers, as drinking them too cold really weakens the flavour and complexity.

 

Probably all hand crafted.

 

I always drink my imperial stouts and barleywines at room temp.

 

I keep all of my imperial stouts, barley wine, scotch ale and quads in my cellar (I'm guessing that it's right around 55-60 F) and drink them at that temperature. Pretty much all other beer goes into my fridge and is consumed at that temp.

 

Agree with the restaurant comment. It's probably too complicated to store beers at their "proper" temperature. This is probably a carryover from the ice cold BMC stuff that you don't want to taste anyway. One time when I asked for a menu beer (Sam Smith's Taddy Porter) they told me they didn't have any cold. Shock and awe when i said that was OK, I'd drink it warm.