What temperature do you prefer your stouts?

I enjoy my stouts warmer. I would guess my temp point would be from 55-65. Some times I do have them cooler just depends on my mood. As everyone said they improve as they warm so depending what the item is I may let sit longer to get the flavors out of it. If its a stout I drink a lot of I am not so focused and just toss it back.

 

In the arizona heat, a 60 degree stout probably feels pretty cold I'd imagine

 

What I've never figured out is why I take a warm beer from the cellar, refrigerate it for days, then take it out, let it warm, and drink it.

 

Beer flavor can change a lot as it heats up.

Start cold and nurse it for a hour to really taste it.

 

Too many options for answers. Whether or not a beer has flavorings doesn't factor into my decision. I like any imperial stout at cellar/room temperature, and lower abv stouts cooler, but not too cold. The only stout I prefer quite cold is Guinness.

 

This.

 

I like my stouts (flavored, high ABC, whatever) at the same temperature I like to drink any style of beer - 55 to 60 degrees F.

 

LOL yes it does

 

Whether it be flavored or non-flavored, Barrel Aged or not, I prefer all of my "big" stouts at an equal temp which floats somewhere in the 55-65+ range. Warmer than that, no problem. Colder? =>

 

Odd question, but how warm is too warm for a stout? I'm not a warm stout kind of guy so I'm curious. Not like people are heating them up, but what if a bottle sat out too long on a brutal hot day in the house? That kind of thing...

 

I have a thermometer in my cellar, and it's usually around 70. Thinking I need a fridge down there. I'll have to break out my temperature gun and check my stouts when I drink them.

 

I typically drink stouts/porters at about 50^, but a big bomber of a 10+%-er, will take me quite a while to drink by myself, so I’m fine with close to room temperature

 

I pull them out of my basement, it's usually mid to upper 60s and put it in the fridge for about 10-20 minutes. It ends up being right about where I want it, mid 50s.

 

ABV doesn’t really doesn’t affect how I prefer my beer temperatures, but indirectly it would be hard to argue that I probably drink higher stuff warmer more often due to the pace of consumption.

I don’t ever check the temps of my beer when drinking, but I do keep my beer fridge on the warmer side (50+). Any higher abv beer I drink is almost always going to be at, or close to room temp for the later half. I am probably in the minority since we Americans are conditioned to enjoying cold drinks, but I tend to drink and prefer most of my beer warmer.

Flavors are more suppressed in everything the colder it is. It took me years to realize that. I would never eat cheese that wasn’t cold, but closer to room temperature it’s a totally different experience. I also drink my whiskey neat so take my input with a grain of salt.

 

I prefer to see how the stout develops as the temperature changes. I start by drinking it at whatever temperature it is when I pull it out of my fridge. Then as it warms, the flavors usually evolve - sometimes for the better, sometimes for the worse, but regardless, it makes the drinking experience exciting.

Trying to pull it out and drink it at a certain temperature seems like too much of a hassle in my opinion.

 

I like to start off cold and let it warm up so I can try the differences.

 

If you are an amateur.

Couple drops of cool spring water, if you actually know what you're doing.