Sit Out the Stout

Stout protocol
1. Take from fridge
2. Open
3. Pour
4. Savor

Note: all others style the same except rate of ingestion for 4- May vary.

OMG

 

Funny thing, partly due to this thread but also due to my impatience, I am now drinking a Prairie Bourbon Paradise that was only in the fridge a couple of hours. This was about the perfect temperature.

 

5 minutes at best. Like a few have mentioned, it's interesting to see how the flavours develop over the course of the drink.

 

If I have never tried said stout yet I usually go for 10 minutes then slowly sip over the course of 20 more minutes. The sweet spot for warming is subjective IMO so doing this will help you dial it in.

 

No rules-do what you want..start cold and let it warm in the glass-taste that flavor 'bloom'.

 

And a room temperature option, for those that bypass a fridge all together.

Seriously, I agree... pop and pour out of the fridge and pace yourself as you drink it.

 

Yeah, the folks how advocate room temp perplex me. If you keep your room 65-70ish, how is that an enjoyable temp? I'm just finishing up a Prairie Bomb now, and it's warmed up to the point that it's getting too thick and sticky to be enjoyable. Shrug. Strokes for folks.

 

I like mine fridge cold. Some imperials become too sweet and cloying to me when they get warm. I feel like the cold cuts this down a little bit. A 10-13% beer is gonna have plenty of flavor even cold, plus it warms as you drink it. You really can't go wrong with good beer if you enjoy it though.

 

IMO the 60-65 range is perfect. The thicker and stickier the better. That is why I keep almost all of my stouts in a closet in my basement...they are always ready to drink.

I do keep some in a small fridge set to the mid 40's for when I'm sharing with my wife. She doesn't like them as warm as I do.

 

For the beer or the person???

 

I keep my stouts in the basement under the stairs next to the wall, stays about 45-50 degrees f year round. No need to let them warm up. Can't vote without a zero option.

 

I drink at "basement floor temperature" for most of my beers. I'll bring beer home and put it in a corner of the basement until it gets drank, usually that night. I have a cellar that holds in the upper 50's, but stuff for consumption in the near future just sits on the basement floor.

I started drinking beer when I was sixteen. My buddy and I went right to craft beers. No BMC for starters. Problem was, we couldn't just bring it home and put it in the fridge. We would have gotten busted. So once we got the goods home we would hide them in the basement until later that night. We also found out that "The English drink warm beer..." so we figured we were doing it right.

It just kind of stuck for me. A lot of beers taste metallic to me straight from the fridge, that's the best I can explain it.

 

I voted 15, because it varies from 0 to 30 minutes, with no hard and fast rule about it - and I'm just as likely to start cold as not - it's usually a slow-drinking beer, so it's gonna warm as I drink anyway. And with bombers, I usually let it sit out (corked with a rabbit stopper) while I drink the first pour, so that second pour is (close to or at) room temperature from the get-go.

 

Biggest pet peeves are breweries who serve their big imperial stouts cold to ice cold. I use my hands to warm the sides for a good 10-15 minutes before drinking

Another variable for me is time of year. I love room temp stouts in the winter time. Summer time , lightly chilled is just enough for me. So I'm definitely on the warm side for the bigger styles of beer.

 

I like my beers colder as well, but I have a shitty beer reefer, and 50 is as low as it ever got even when new. If I could I'd set it 35 and forget it, and then I'd probably let my stouts warm for maybe 15 minutes or so. As it is I just pop and drink. But I like my ipas and Pils as cold as I can get them without ice forming, don't like ice. But darker beers are always better 50 or so, depending on the beer it's a bit harsh cold and it doesnt taste right.

 

Like a few above I prefer "cellar" temp, which for me is about 60. So my answer is zero. I wonder if that choice would have been the most popular

 

Haha, I do the same thing with my hands on the glass. It helps. Not as much as I'd like, but it helps.