Room Temperature Beers

I like my IPA's, and lighter beers to be around 45 when I open it, and then let it warm up while I drink it. Stouts and other big beers I drink at cellar temp (52 for me). I really cant think of a single time I would want a room temperature beer. Maybe Sam Adams Utopias of something. 70 degrees is just too warm for my taste.

 

Cellar temperature for some beers, but room temperature only as a last resort. I can always put it in the freezer and wait 15-20 minutes.

 

Fridge temp (cold) for IPAs, APAs, lagers etc.
Cellar temp for most everything else
I enjoy noting the changes of many beers (especially stronger, maltier ones) over a pretty wide temperature spectrum, but by the time they come up to true room temp I start to enjoy most beers a lot less.

 

My beer fridge is on the coldest setting. I have no idea what that yields in terms of temperature. I drink everything straight from the fridge with the following exceptions:

RIS and BA RIS are in dark cellar and served at cellar temp
Porters and stouts I let sit for 20 or so minutes after pulling from fridge

I would not contemplate a warm pale ale in any of its forms (british, american, double)

 

I try to drink every beer I try at room tempature at least once. I like to let them warm up and taste/smell the difference. Most beers flavors and aromas come out more the warmer they get I've noticed. I've done this with IPAs, DIPAs, RIS, Bocks, Pilsners, APA, Sours, Wheat ales, etc. I think it's definitely worth it to warm up the last 3 or 4 ounces of your brew to see the difference.

 

I rarely ever chill stouts/barleywines/porters.....wilds I like a bit chilled, but IPAs/Pales/Saisons for me need to be pretty cold.

 

I started kegging my homebrew about a year ago, and because my keg fridge also doubles as a lager fermentation chamber, I sometimes have the opportunity to drink the same beer at temps ranging from 50F down to 32 as temps get adjusted for various phases of the fermentation and lagering process. It's remarkable how much difference temperature makes. Generally, malt flavors tend to fade the colder the beer gets, with the result that a beer can taste more bitter below 40 or so. Aromas also tend to disappear as you get colder. As a result, I like my beers warmer than most people seem to. Big malty beers I like just a bit below room temperature. Porters are much better if served about 50, IMO. 45-50 is good for most styles, and I don't like to go much below that, except maybe for a pils or helles.

 

I like my IPA's nice and chilly. Same goes for DIPAs and bitters. Stouts I serve at cellar temp or let it warm for a short time.

 

I don't know if I'd say room temp. Depends on how hot the room is. But I always let my beers warm up a bit. I like them cool, not cold. And I can definitely drink a stout or barley wine with out any refrigeration.

And I love me some cask ale as well!

 

I usually enjoy the ride from fridge temp to room temp, it's amazing how much a beer's flavor and aroma changes with temperature. So I usually don't START at room temp but it almost always ends up there (especially a large format bottle). Given the choice between room temp and no beer I'd definitely go room temp, almost every good beer benefits from being warmer versus colder.

 

i like most brews slightly chilled @ about 50 degrees

 

i poured a Bigfoot at room temp, and it tastes phenomenal.

 

I'm gonna agree with the crowd: 50-55 is just about perfect for any beer you actually want to taste (bring out the liquid nitrogen for Natty Ice). A lot of beers are just fine at room temp, but sometimes it can almost ruin a good beer. I had a Founders IS at room temp the other day, and it was actually somewhat unpleasant and I couldn't get any of the decadent, amazing flavor that's present 20 degrees cooler.

 

I have never had a room temperature beer and I would like to keep it that way.

 

what if you lived in a walk in cooler

 

IPAs are pretty good at room temp, pretty much the only style for me, that being said i tend to drink beer warmer than most people. Unless it is an adjunct lager, i let those suckers mature in the freezer for at least 2 hours before consuming. And when I mean room temp i don't nesiscarily mean 70.

 

ipas can be spectacular at room temp, especially stuff like ruination, it is like drinking gatorade, quenches your thirst so fast.

 

I drank three different tripels at Brewberry in Paris at their room temp and I had no problem with it. They tasted great.
When at home I cool off all my beer atleast a little bit and have been known to pull ipas straight out of the fridge for consumption.

 

I voted for big beers only, then remembered I love a good cask beer, even if it isn't big at all, and which is usually in the 55-60 range, which would be a fairly cool room.