Serving Temp. Vs. Cellar Temp.

I was actually just about the post a thread with a similar question! I see a lot of folks breaking out cellar beer for a night cap (not a special occasion per se) and I always wonder if they chill it first. Even the best cellars are probably a bit warm for serving temp IMO so it's got to take a bit of planning / forethought to enjoy a particular beer.

 

Depends on the beer. I just had a beer tonight that recommended serving at 50 degrees. There's no harm in letting it sit in the fridge for a few and then try it a bit colder, then taste it as it warms and see what you prefer. A lot is personal preference - some prefer beers colder or warmer.

 

Valid, I typically have to let a beer warm up for several minutes when enjoyed on draft because most keg rooms are simply too cold for my tastes. I guess my point was, most people aren't actually able to maintain 50 degrees for their home "cellar" (read: closet).

 

I used to keep my cellar at 54 degrees but found the beers were always a little too warm when I wanted to drink them. I lowered the temp to 50 and am pretty happy with opening and consuming. The beers I cellar tend to be ones that are fine to drink slightly warmer anyway. For bottleshares and occasions where a cellared bottle might sit on a table for an extended period, I actually toss the bottles in the fridge for a couple of hours or even the night before so the range of serving temp starts lower but is wider

 

Depends on the beer for the most part. But I like to throw in the fridge before hand and drink slowly from fridge temp to room temp.

 

You should do whatever makes you happy. I usually start my beers around 40 to 45 and sip them as they warm to see how they open up.