Warm bier.

Or, bathe in it WHILE drinking it ... that'll put hair somewhere!

 

I definitely remember some mornings after long visits to the Oktoberfest when I thought there was hair growing on my tongue!

 

Every beer brings out its flavors with warming. For nearly every beer this is a good thing, but if your ingredients are corn syrup and adjuncts, then it's not going to improve the quality as you mentioned. I don't think it's a good scale to rate beers on because any beer with decent ingredients should improve and become more flavorful on warming. Plus, different beers are better at different temperatures. Stouts are better when warmer, whereas lagers are better at a slightly chilled temperature.

 

As a Medievalist I love warm Ale Nitro and cask. Especially lower abv. I want to get rid of my ale fridge but i dont have a cellar. I want to be be as historical as possible but Im not sure I can in the summer as it gets brutal here.

any thoughts?

 

Do you want to get rid of your fridge because it keeps the beer too cold, or you need to get rid of it because it takes up space? If you are willing to keep it if it can be made to keep beers at a warmer temp, then you need to get an external temp control device. It can keep a fridge at 55, 60, 65 degrees, whatever your definition of 'warm' (barely chilled) beer is. Search Amazon for Inkbird temperature controllers and select one in your price range that is designed for chilling (you don't need the type that heats & cools). Johnson Controls is another brand but is typically more expensive.

 

Mostly cause it takes up to much room, Im sure no one would advocate drinking Ale straight from being stored on the third floor in a town house in the summer right? House is set to the mid to late 70s and heat rises. so my room might be even warmer. think the lower the abv the more you can get away with a warmer tempture.

But even a 4% ale in March seems like it taste better if i chilled it atleast a little

 

Noticed many times that beers change character at different temperatures, and certain flavors appear, then disappear again as the beer continue to warm. In particular, chocolate notes are virtually non-existent at very low temperatures, then slowly appear, and finally either disappear or get overpowered by different flavor notes.
I store my beer at relatively low temperature in my fridge in the garage, and then let it sit a few minutes before I pour and drink them. The beer will get warmer by itself, so keeping a little cooler than needed works better for me than a beer which is kept/stored too warm and I can't get it chilled quickly enough when I want to drink it.

 

I keep my beers at somewhere around 41F, but usually let them sit for 10-15 minutes before opening and pouring. I've definitely noticed that they're much more flavorful after that period, stouts and ipa's in particular. I don't drink many lagers, but when I do I'll drink them immediately out of the fridge. I've seen a few people in this thread mention that they let theirs warm in the glass. If you're one of those people, is there any particular reason you do it that way? I always let the can or bottle sit unopened thinking it may help to preserve some of the carbonation. Maybe I'm misguided in my thinking though.

 

If I'm going to allow them to warm before starting to drink, it MUST be in the unopened bottle/can.

 

I so been wanting to try this beer. Even contacted the brewery and they couldn't even help me out so when I was in town I made sure not to go there because they never responded to my inquiry.

 

I like German beers whether a Kellerweise, ale, lager, pils, hefeweisen, Dunkel, etc at about 40-45 degrees
Guiness at 38-40 degrees
Cream stouts 38 degrees
All other stouts whether RIS, barrel aged, etc room temp
Scottish ales, wee heavy room temp
English Barleywines room temp
American barleywines 37-38 degrees
Barrel Aged barleywine whether American or English room temp
Belgian Dubbels, trippels, quads all at room temp
All sours except goses at room temp
Goses 37-38 degrees
IPAs, even barrel aged ones 37-38 degrees
Domestic beer at 37-38 degrees
Probably forgetting a style but this pretty much sums up my take on beer temp and I really hate when craft breweries serve barrel aged stouts ice cold but they probably do it to please the masses.

 

MeisterBrau... I used to like that back when I was a 20 ish drinker.