Room Temp Beers

I usually drink most beers at fridge temp save for imperial stouts. I like to let those warm up for about 15 minutes after I take them out the fridge.

 

Lately I've been pulling bottles out of the fridge about 15-20 minutes before pouring. If I don't I get halfway through the glass and think, "dang, this is getting good now that it's warming up" -- and I regret not letting it warm up a bit before pouring.

 

I don't drink much, or anything, at fridge temp. As with anything else, if it's very cold, you won't taste anything other than the coldness itself. Cellar temp is my favorite temp for just about every beer. For beers I keep in the fridge, I just let them warm up for 5 minutes before I drink them. Only American adjunct lagers should be drank at bone chilling temps IMO.

 

Typically cellar temp (about 55 degrees) is considered best, not fridge temp or room temp. That said, it's a matter of personal preference.

 

Sorry I like my stuff at my beer fridge temp 40-41. Everything goes in. IPA's Stouts whatever. Stouts as you sip obviously warm a bit to open up, IPA's I tend to drink not really sip per say. Not to say I'm guzzling, I don't but I tend to sit on Stouts longer probably like most people. I'm thinking a great Stout is like a fine Bourbon, which by the way I also keep in the fridge too, I like it chilled up front and let in warm and open up.

 

I usually pull from the fridge, let it sit for 5-10 minutes then pour. I usually then begin my review so by the time I take my first sip it's been warming for at least 15 minutes and I find this works out perfect for me. As stated previously beer at fridge temps hides too many nuances of the beers flavor profile.

 

I like cellar temps for most styles, room temps for the lighter flavoured brews. I don't like waiting for brews to warm up so I can enjoy maxim um flavour.

 

I love Brown Shugga but I'd hardly consider that a thirst-quenching beverage...

Generally speaking though, malt-heavy, high ABV beers such as that I prefer on the closer-to-room-temp side. Cellar temp with a little warmth maybe.

Hoppy beers I prefer cooler, but not cold.

 

I guess this depends on what one means by room temp. I can drink some beers at about 65 degrees but warmer than that is a no go.

 

Last night we sat down at a downtown bar. I ordered a HopArt and a Breakfast Stout at the same time. That Breakfast Stout was perfect when I finished my HopArt.

 

I don't really care for beers to be warm. One time I ordered a stout from a local brew pub, and they sent the beer warm already. It annoyed me, because I think they thought they were trying to be smart by assuming I knew nothing about beer and that they would decide what temp the beer was for maximum flavor. I just don't like warm beer, period. Straight out of the fridge, and whatever it warms to by the time I've finished it 22 minutes later is just fine. However, the "coldest beer in town" thing is equally annoying.

 

Normally I try to let my beer be at whatever the recommended temperature for drinking is according to style/brewery recommendations. That said, I chuck all my beer in the fridge, because I don't have a cellar right now (my apartment's temperature refuses to stay consistent). As a rule of thumb, heavier bodied beers I allow to warm up a bit, lighter bodied beers I keep colder. There are exceptions to every rule though, so worst case scenario if the beer starts out cold and I think it has a subdued flavor, I just wait until it gets a bit warmer.

 

I drink all mine at room or cellar temp, the exception being the hoppier beers. I keep those in the fridge usually, and not for that long.

 

The only beers I let warm substantially are heavyweights like imperial stouts and barley wines. Everything comes out of the fridge and only sit for a few minutes before drinking.

 

It's all relative to you and where you're at. A 98 degree day doesn't bod well to a 60 degree stout.
I've heard Goose Islands Green Line was brewed to be served at cellar temp, but yet to find a bar that keeps it at that temp.

 

I put everything in the fridge and start drinking it at fridge temp. But I can't usually pour a whole bottle into a glass (a lot of bombers) so I let the bottle sit out and warm as I sip the first half. I always drink my good stuff slowly so I can experience it from fridge temp to room temp and everything in between. Full spectrum tasting. All the beer I had in England was served probably around 55-60 and it was awesome, so it can't be all bad.

 

You could go that extra step and get yourself one of these (old German dudes who are having "stomach problems" get their beers warmed up because it's apparently better for your belly). My friend tried a number of times to order a warm beer just to try it, but the waitresses refused to give him one. "You won't like warm beer," was their only explanation.

 

My experience is that I like my HG Stouts and some porters at slightly cooler than room temperature.
Full flavor and mouthfeel at that temp.
To drink a Stout or Porter at fridge temp is really not doing them justice at all IMO.

 

This is one area where I disagree with BA. I drink everything at fridge temp. I don't drink very fast, so everything warms up as I drink it and I'll let it sit a little longer if I want to try it warm, but everything gets poured and first sip is always at fridge temp.