Short-term cellaring benefits: two beers in one.

You could do the same thing, using just one beer....refrigerate and pour cold. Take a sip. It will taste the same as your cold beer. Take your time drinking it, letting it warm. The flavors/ descriptors you are explaining will come forth with the temp change. Cellar the beer you saved, bust it out in a few years, and drink it the same way.

 

I'm really not sure what you're saying you did, but it sounds like you just had a beer at two different temperatures.

 

Agree. That's what OP said. But, I can see his point. I personally find "warmer" beer, i.e., not cold but perhaps just below room temperature to room temperature, far more flavorful and to have more discernable (sp?) character. The warmer temp really allows the good (and the bad!) to shine.

(By the way, historically, at least in the wine world, "room temperature" was/is considered to be about 57-59 degrees - the temperature of the rooms in the original chateaux).

 

I'd be really surprised if it made as much of a difference as he said, but to each his own.

 

Whoa....hold on a minute....a 24 hour period is not exactly "cellaring" beer or an example of a "cellaring experience." You drank one warm and one colder - that's about it. Perhaps Stupac2 is correct that the differences that you noticed seemed a bit extreme...with that I can agree....but there IS a difference between warm and cold beer. The temperature difference does not constitute a "cellaring experience."

 

The age would have so little effect on the flavor as compared to the temperature and the general variance of your palate to not make it worth a discussion

 

Warm 2013 Bigfoot maltier than a cold one? My palate says fresh Bigfoot served either way is anything but malty/smooth/sweet.

 

Fixed .....

 

Indeed it is.