Will temperature cycles ruin beer?

I would think you would notice extreme changes rather than fridge to room a handful of times. I have purchased beers that came to the store refrigerated (dropped off cold) and then went a week at 72 before going back into the fridge. Tasted great to me.

 

short answer: No change in anyway that you could be able to tell.
Beer has already been boiled, and then taken down to 60's-70's, then down to low 30's (34-36ish) and then possibly back up to room temp and then placed in a fridge before you get your hands on it.
As long as you are not freezing solid or re boiling you are pretty safe.

 

From my understanding as long as the change in temps are not "drastic" then no it shouldn't effect the beer. What matters more is how long it stays at a given temp. If Say 70 degrees or room temp then the beer will oxidate at a much faster rate during that time period. Once you pop it in the fridge you slow the oxidation down again.
Have you look at my tread:
http://www.beeradvocate.com/communi...s-refrigeration-for-hop-forward-beers.366188/

 

Yea I hear ya. Just try to keep all your beer in the fridge, end of story. I learned this the hard way because I buy alot of hooppy beer and always keeped about 10 beers in the fridge and the rest in my room. Found out the the beers in my room after say a month lost "Noticiable" hop aroma compared to the refrigerated ones. Now I buy less beer at a time and keep my stock refrigerated. This means that the liquor stores are very familiar with me now

 

A read through this article should help sort things out for you.

http://upstart.bizjournals.com/views/columns/first-draft/2008/05/02/Beer-Storage-Tips.html?page=all

 

The question assumes that beer has remained a constant temperature from brewery to your house.

 

Very likely, the beer you are worried about has already been through a few of these changes and a lot more stress than you'll ever put it through by gently moving it from where ever to the fridge.

 

Good article, thanks for posting.

 

Definitely for lighter, hoppier beers. Darker, maltier beers can stay out in a pantry forever it seems with no noticeable change in quality in my experience.

 

I'm glad this thread was started, I didn't want to be the one to start another temperature conversation.

My question is (and this is very likely a dumb question that I already know the answer to, but want to confirm): does the rate at which you cool a beer matter, from room temp. to normal drinking temp.? Fridge vs. freezer vs. spinning it in a salted ice bucket in a blizzard? I have no idea what I'm expecting to happen, but I feel like it might do... something?

 

Accelerated aging is the one thing I am concerned about with warmer temperature ( say the 70 degree range ), but isn't that more about being stored at warmer temperatures over time verses a cold/warm cycle?

As for caramelization of sugars, I would expect this to happen at very high temperatures. Is Mr. Radzanowski suggesting that bringing a beer up to 70 degrees from a cooler temperature will result in caramelization?

 

See question #4 on this page:
http://www.newglarusbrewing.com/index.cfm/beers/faq

Good enough for me.