Serving Temps and Better Beer Drinking

Discussion in 'Beer Talk' started by Maltanator, Jan 8, 2015.

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  1. TylerKitchens

    TylerKitchens Initiate (0) Apr 9, 2014 Massachusetts

    #41 TylerKitchens, Jan 8, 2015
  2. dennis3951

    dennis3951 Initiate (0) Mar 6, 2008 New Jersey

    People should drink beer at the temperature they enjoy it most at not at some "experts" right temp. I enjoy most of the beers I drink at cooler than the optimum temp.
     
    #42 dennis3951, Jan 8, 2015
  3. crowellbw

    crowellbw Initiate (0) Dec 1, 2010 Washington

    Bars should always err on the side of too cold. You can always warm beer up with your hands, but you can't cool it down more (unless you are drinking outside in cold weather). Colder will also keep the beer fresher longer for the bar which equals more happy patrons.
     
    #43 crowellbw, Jan 8, 2015
  4. UCLABrewN84

    UCLABrewN84 Initiate (0) Mar 18, 2010 California

    I always do fridge cool for everything and let it warm up naturally over the course of my review.
     
    #44 UCLABrewN84, Jan 9, 2015
    bluejacket74 and drtth like this.
  5. whiterabbit

    whiterabbit Initiate (0) Jan 24, 2010 Ohio


    Very true. Was winter, bar was cool, but that stout was best guess 65 degrees, and damn good, and I have never been a fan of room temp beer before, and am not still, but I really enjoy my stouts, especially RIS, in this manner.
     
    #45 whiterabbit, Jan 12, 2015
  6. Barrelsnbeer

    Barrelsnbeer Initiate (0) Oct 6, 2012 North Carolina

    There's a super simple trick i like to use with beer temps. no matter the style serve at 40 degrees then take about an 1 to 1.5hrs to drink said beer. you get the full experience.
     
    #46 Barrelsnbeer, Jan 12, 2015
  7. Maltanator

    Maltanator Aspirant (223) Apr 11, 2014 New York

    So I cracked open a Samichlaus that I had been storing in my back room around 50F. Off the bat it was a bit boozy on the nose and almost cloyingly sweet. But after letting it warm up, the beer just exploded. The malt complexity came out, and the sweetness became more rich and creamy. Chocolate and rum cherries! Surprisingly, pretty nice beer at room temp.
     
    #47 Maltanator, Jan 18, 2015
    drtth likes this.
  8. CuriousMonk

    CuriousMonk Pooh-Bah (1,873) Dec 24, 2010 District of Columbia
    Pooh-Bah

    Interesting read on this matter via foodgps on the flux capacitor is which Gabe Gordon of Beachwood BBQ, chef-owner Gabe Gordon has installed that regulate carbonation or nitrogen levels, temperature and pressure for each tap. I know ChurchKey in DC pays meticulous attention on the temps set before the brewer's recommendations for each and every one of their beers. Just amazing!
     
    #48 CuriousMonk, Jan 18, 2015
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