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

I don't measure the temp, but on average for brews greater than or equal to 8% ABV, I'll let them warm up for about 20min after taking it out of the fridge before opening it, and I'll have most other beers after letting it warm up for about 10min, unless it's an AAL, which I'll drink straight from the fridge. My mini-fridge runs cold so that plays a big role in things.

That being said, I got used to drinking beer at room temp when I was in Germany. I had no room in the fridge with 12 roommates, and honestly, they'd probably just have stolen it anyways. Room temp beer isn't the end of the world, and I would dare say it's good if you have the right brew.

 

MUST BUY!!

 

i drink stouts, porters, and some barley wines at room temperature, and i drink most everything else out of the fridge. if it tastes a little off right out of the fridge then i hold the glass and let it warm up for 5 or 10 min then drink the rest. Not anal, but i dont like IPAs warm and I dont like RISs cold. but thats just me!

 

I find that the aroma opens up and improves on warming as much or more than the flavor. I don't review any aspect of the beer until it's above fridge temps.

 

Every beer is different. But for the most part, I'm content to pour directly out of fridge temp and drink slowly enough to let it warm as I drink. The exception for me is for porters and stouts, which I will sometimes warm for a half hour before a pour - unless it's an Imperial, because then I know I will drink it slowly enough to let the temp come up. Really, every new beer is a new variable to experiment with, but it's not worth losing sleep over.

 

Yeah, I meant to put aroma after I let it warm, but didn't notice until the edit phase had passed.

 

Frosted Mugz 4 Lyfe

 

Not all that much. I refrigerate all my beers and let them warm up as I drink them.

 

so this is my theory.

I always store my beer at around 55-60 degrees in my cellar and before I serve it, I put it in my fridge (which is set up at 38 degrees) for at least 2-3 hours.

This way, I get to taste the beer all possible temperatures. It starts out a bit cold and I finish the bottle at around room temperature.

 

Ive been drinking almost all my beer at room temp, its just easier that way, and very tasty. I do chill my IPAs though, I find it usually mellows the malt flavors and doesn't affect the hop flavors as much, usually.

 

Considering that most people don't keep an Instant Read Thermometer on them at the bar or even at home I'd so no though if you are not slamming you beer down like it was the last one on earth then eventually it will hit the ideal temp if it was served cold. I much prefer to have my beer served cold, better carbonation IMO ... it really does not take that long to get to a nice cool temp.

While I applaud Church Key in DC for their dedication for promoting great beer their method of serving at the correct temps is all wrong. All four beers served to me while I was socializing / taking my time were served at their recommend temps though a 1/3 way down I was drinking nearly unpalatable beer plus the carbonation levels were out of whack.

 

Beer fridge is at 50 degrees, and the dark stuff gets drank straight from there. IPAs and such I try to keep a few at a time I'm the colder inside fridge, but I'll also drink them at 50 if I forget to being them in. Living in florida though, it makes sense to keep things a bit on the colder side, since it warms up in an instant once you take it out of the fridge.

 

I don’t really care that, if I have the option of choosing. I put everything a bit too cold. If it works, I will drink it like that, if not I will warm it up a bit & see. Too cold is easier to fix than too warm.

I know a lot of people that drink RIS & stuff like that I room temp. I prefer them a bit colder than that. Maybe I should go back to drinking BMC

Obviously I don’t use a thermometer, I take the bottle in my hand and see how it feels. I don’t care that much, it is not an exact science anyway.

 

Oh, and I tend to prefer my stouts, etc at 55ish, but I tend not to act like a douche and flip out on people who drink it colder.

And if you're seriously using an infrared thermometer to measure your beverage temp, then even Wine Guy thinks you need to chill out.

 

Add me to this list. I've kept this same drinking routine since beginning with wine years ago.

 

I only know of one small beer bar in the area that specializes in Belgian and German brew that actually serves at the beers proper temp according to style. I happen to like starting it cold.

 

I drink most beers in the 50F to 60F range, possible exceptions would be kolsch and the paler lagers. Sub-45F temperatures may enhance carbonation but they substantially dull scent and flavor. The take an hour to drink a pint starting out too cool and ending too warm school doesn't have much appeal for me. Part of my beer drinking education was in English pubs when they still had afternoon closing at 2:30 or 3:00. I don't recall anyone there having problems carrying on lively conversations while downing Imperial pints of ale in 30 minutes or less. Granted some high gravity beers may be reflective sippers but perhaps those aren't the best choice if the primary object of the evening is conversation.

 

I drink slowly, so I tend to pull from the fridge and let it warm as I drink. Usually by the time I finish I am over recommended temperature. Only thing I will drink very cold intentionally is a shandy - those I like damn near frozen on a hot summer night (would you offer your IPA to the wolf with red roses?). <couldn't resist the music hook>