Sit Out the Stout

None. Crack them right from the fridge and then leave it out to see the change.

 

Not all stouts are the same in terms of how long they should sit. So, until I find that sweet spot, I try it at different intervals, including right out of the fridge.

 

Poll needs a Zero option. I like all beer straight from the fridge cold.

 

Answers to the question have no meaning unless the temperature of the beer 'fridge is also stated.

I generally try to keep mine in the lower 40's deg F. I start drinking stouts more or less right away. (It is a cheap 'fridge and doesn't always regulate its temperature very well...)

And, it's not for some connoisseur reason... it's because I take the beer out because I want to drink it; so, I do. I start drinking all beers more or less right away, too!

 

Same... abstaining from the poll.

 

And then there are those of us who do not refrigerate anything that isn't a lager.

 

This is exactly what I do, so I didn't vote. I think it's fun to start cool, and let it warm. Plus the bomber is sitting right there for when I need a refill.

We keep the fridge around the low 40*F mark.

 

I usually will not pour a stout unless it has the slightest hint of chill on the bottle. Probably 50 degrees at the coldest. I think that cold stouts taste like pennies

 

If it's rare I'm usually popping it around friends and/or family, and then, dependent on if it's good or not, chaos ensues. So typically don't wait very long at all.

 

Exactly, and even lagers should not be ice cold. Cold kills flavor ! So, not voting

 

Straight out of the fridge but if I want to experiment with changing temps I pour two glasses.

 

I actually put in in the fridge about an hour before cracking.

 

I keep all my stouts room temp, I usually chill them for 20 min just to give them a slight coolness then drink. I have noticed that, least for me, when ice cold they lose their subtile notes and as they warm they take on a richer feel.
I would suggest you play with them, drink out of the fridge, then as it warms pay attention to the changes and your likes, you will then know your sweet spot.

Cheers

 

15 minutes or thereabouts. I don't use a stopwatch.

 

I'm drinking more and more of my stouts at cellar temp and not putting it in the fridge.

 

Same here. I see no reason to put stouts in the fridge because I would have to let it sit out for over an hour to get it to a drinkable temp.

 

You either like your stouts room temp (not cellar temp), have a very cold refrigerator, have very large bottles, or have a very cold house! (or some combination...)

 

Good question. Tough question.
I mean, we all have had a stout from the fridge or served cold at a pub and sip it and when it's half gone it finally has hit the sweet spot and you wonder why you didn't just wait to enjoy it all at perfect temp.? And the opposite where you have a stout or other big sipper that you start it so warm you wonder how much better it would have tasted if you would have put it in the fridge instead of popping it straight from the cellar.

I picked twenty minutes because that's about the amount of time it would take if to go from fridge temp to cellar temp in my house. I usually start at cellar temps for big stouts