How much do you care about drinking at the right temperature ?

Cold beer is good.i don't care.i know certain beers are supposed to be drank at certain temps and all but I like them all cold.let them warm in the glass as you drink them.

 

Depends on the beer and how much I value it.

 

I always drink my beers straight out of the fridge. However, I drink pretty slowly and am able to enjoy the changes in the aroma/flavor as a result.

 

I actually care quite a bit, but not in the normal way. I like to open a beer when cold and let it warm over time so I can get a sense of how the beer performs for my palate at different temps. That way, when I have it again, I know what temp I prefer it.

Perfect example is The Bruery's Saison Rue. I found it to be a bit of a boozy mess when cold, but when it reached cellar temp, holy crap was it delicious.

 

I'm the same way. I almost always like the beer to start out a little colder than the brewer recommends and sip it as it slowly warms to room temperature. Not only does it let you decide what temperatures you prefer specific styles at (as you pointed out), I feel it also allows you to experience more of the flavor profile of each beer. Sometimes subtle little flavors can kind of hide from you underneath malty sweetness or hoppy bitterness
(unless the temperature is just right ).

 

I always try to drink it at the correct temp, give or take a few degrees.

I will not drink a 10% RIS freezing cold. I would be missing out on all the subtle flavors. you would be wrong for doing this. fact. THIS IS BEER ADVOCACY 101.

If you prefer drinking all beer ice cold, maybe you should go back to bud/miller/coors.

 

I don't care how cold you serve me a beer because I can always wait for it to reach the temperature I desire. I'd rather they focus on clean glassware and tap lines.

 

Meh. If it's too cold, it'll warm up soon enough.

 

Little harsh....

 

I use an infrared thermometer to check. It's greatly increased my enjoyment of life.

 

Somone posted a tip using one of these, I grabbed one it's really useful and saves a lot of trouble determining if something you open is the right ideal temp or not...

http://www.amazon.com/Accuracy-Non-...=1379359743&sr=1-2&keywords=infrared+temp+gun

 

For me, no beer should be ice cold. When I review beers, I usually pour, rate the appearance and smell, and then let it warm up a bit before I describe the flavor. Most beers are best between 40 - 55 degrees I think, although I've never measured temperatures of my own. A lot of beers taste fine at room temperature too, although some don't.

 

I care but dont have a thermometer. depending on style let it warm as I drink it.

problem I do have is a pub I frequent freezes the glasses so I'll ask for non chilled one

 

There are some beers that really benefit from a few degrees warm up and some that when they get too warm just lose all their appeal. For me a porter or a stout has to have a little time to develop. If you start with it out of the fridge and just reserve judgement fora few sips you will see what I mean. Some ipa's become a catty and sour mess when they pass their drinking temp. My two cases in point are plum noir and flower power. Plum noir becomes it's best with a few degrees warm up and smooths out so nicely. Sweetness just right and all the flavors really take hold of one another. Flower power becomes a sour glass of near cat piss when it's too warm.

 

At some point the beer will be the right temp, then it will get too warm...I don't pay much attention to it. If I feel like I am missing something when it is cold, it will warm up to a good temp eventually.

 

I drank a 10% IRS straight out of the fridge not that long ago, it tasted great.

 

+1

 

i bet you drink old ipa's too.

 

I always have a bit of a giggle at that 'cat piss' description. I don't get that from beer, but it's still funny.
Skunk I do get...

 

I have been trying to train myself to wait before drinking a beer straight out of the fridge. I have experienced the difference between drinking cold and letting the beer warm up a bit and much prefer the warmed up version. The only time I have trouble waiting is for the first one on Friday evening - I only drink on weekends so the anticipation builds during the week. After the first one goes down, I have had my fix and can wait a bit.

 

I totally agree with this. I typically like to finish PAs, IPAs and even pilsners when they're still reasonably cold. Anything maltier, I can enjoy as it warms. I use this knowledge when I'm pulling a beer from my fridge. If I'm planning to sit and sip for a while, I'll reach for a porter or stout. If I know it's not going to last that long, an IPA it is.

 

I don't really care about how cold the beer is, but please do not pour into a frozen glass. If the beer is too cold for the style, I can be patient and sip it 'til it is just right. Most of the time when this happens, it's some barrel aged something or other, that I would typically just sip anyways.

 

I don't care too much. I get home from work late and don't have a whole lot of time for my beer to chill before I start feeling it's too late to drink. Twenty minutes in the freezer and then twenty minutes in the fridge gives it a solid chill that seems to work for most beer.

 

If you prefer telling other people how to drink their beverages, maybe you should go back to the kids table.

Personally, I like to take big stouts out of the fridge and give the bottle about 20 minutes on the counter before I pour. Maybe less if it's something that I'll be sipping on for 45+ minutes. Porters I may give a few minutes of the same treatment, but otherwise I just pour straight from a refrigerated bottle and let it warm up a bit in the glass.

 

Someone should invent a can that actually shows when it becomes "super cold". The color should maybe be silver and have pictures of mountains or something.

 

With most styles, not much. It's not like beer stays in the magic temperature zone for long, and I enjoy experiencing the different flavors as it warms. I make exceptions now and again for big stouts and certain malty beers, and let the bottle sit out for a bit before pouring, but I don't twist up my panties about it.

 

I don't get super crazy about it but New Belgium Rolle Bolle tastes way better really cold and Schlafly Pumpkin tastes the best after sitting for an hour and a half so it depends on the beer for me.

 

Liar. maybe you should....

ha...

 

This bro is trolling HARD

 

I care about temp but not enough to measure it or anything. I'll take the big boozy stuff out of the fridge and let it sit on the counter for 20-30 minutes before pouring it

 

get that room temp son

 

I like to aim for something around the recommended temp just to see if it makes a difference. I also like to let it get to room temp or close to it just to see what happens. It can be interesting to see what changes. Often it's for the better, sometimes it's not. Sometimes I'll get the chilled glass at the pub instead of a room temp glass just to see if I notice a difference in how much I can taste it. In general if I've got an imperial stout or barleywine or something, I'll sit it outside the fridge for a bit before opening it, but I don't sit there with a thermometer.

 

I try to drink all my beers just slightly chilled, the flavors pop out more that way and well, it simply tastes better to me. Exceptions are when I'm outside on a hot summer afternoon under the Italian sun, then I want my pilsners and helles lagers COLD.

 

I drink most beers colder than recommended and very few at cellar temp. Apart from some Goose Island Cherry and Westy 12, everything else is refrigerated. I let stouts/porters sit for 15 minutes, everything else is fridge to glass.

 

Call me amateur, but I enjoy drinking all my beers when they are at their coldest -- even imperial stouts. There is something about drinking a warm/lukewarm/room temperature beer that I cannot wrap my head around.

 

Drink old IPA's what?

Personally, I care enough to pay attention to what temperature a beer I'm drinking is at and how I like it compared to it's temperature from 15 minutes ago, but I don't go out of my way to let a new bottle sit out on the counter to warm, nor do I try super hard to drink a bottle straight out of the fridge.

My only regret is when I let a beer warm up a little too far and it becomes past it's ideal temperature. Then I have to decide whether to choke it down or put it back in the fridge for a little bit only to get a flat beer later on.

 

Providence I will answer this for you:

Only if its FREEZING COLD!

 

As a transplanted Brit, I'm used to drinking at the cellar-to-room temperature range. Having said that, it gets bloody hot and humid here in PA sometimes, so I have no problem drinking pales, IPA's, even Belgians at colder than recommended temps. Come the depths of winter, all beers are back to cellar-to-room.