Nothing gets me hot under the collar like beer served too cold. That near freezing in a frosted mug thing that north Americans seem to like bugs me. I know on a hot summer day an ice cold beer seems refreshing and quenching – and it is – but that might be the only time I will forgive you for drinking a beer too cold.
The reality is this. That iceberg-like beer has no taste. The cold temperature numbs your taste buds and suppresses the aromatic esters, meaning you are drinking lifeless, flavourless beer. Now if the beer being served began its life as lifeless, flavourless yellowy water, then fine. But if it was meant to tingle your taste buds by serving it too cold you rob yourself of a fine beverage.
Not drinking beer too cold is the easy part. It is the next question that is more complicated. What temperature should I serve my beer? Well the answer is “it depends”.
Appropriate temperature depends on the style of beer you are drinking, along with some personal preferences. In general (and you probably know this) lagers are drank colder than ales. But that is just the beginning. It is complex enough that I wrote my latest Beer 101 on the topic of serving temperature. I walk through the mechanics of temperature and why you select the temperature you do, and easy ways to achieve the desired temperature.
It strikes me that the cold beer phenomenon is a north American problem, primarily. Other cultures have figured out that beer needs to be served in a manner that draws out its best qualities. We do it with wine, beer deserves just as much care and attention.
At any rate, give the column a read. And get that mug out of your freezer.
December 23, 2010 at 12:16 PM
I understand Coors Light wanting to have the “coldest” beer, because really, who would actually want to taste it in the first place? I therefore also understand typical bars that only serve macros serving at ice cold temperatures. Those people don’t want to taste their beer.
However, places that serve quality craft beers, they should be making more of an effort to educate as they serve, not appease the masses by serving what average North Americans have come to expect. To a certain extent, I understand the bars that are serving someone else’s product, they need to be educated themselves.
What really gets me is when I go to a brewpub like Grizzly Paw or Brewster’s…and get served an ice cold barleywine. They’ve brewed it, so they should also be aware how it is best served and should be making an effort to serve it that way, the expectations of the ignorant be damned. First, your average North American drinker isn’t going to be ordering the barleywine in the first place, but even if they do, this is an opportunity for education, not simply meeting their expectations without so much as a whimper.
Most of the beer I drink never even sees the fridge, I will drink it right from the cellar, and explain this to guests who are appreciative. Of course, I don’t serve any beers that require blue mountains to tell me when it is ready to drink.
December 23, 2010 at 9:42 PM
Hi Ernie,
You are totally right about our local brewpubs. It is quite frustrating to get their specialty ales at deep lager temperatures. I believe it is out of laziness. It is easier to have all your tap lines calibrated to the same temperature, plus serving cold minimizes foaming meaning less time and wastage during the pour.
I also appreciate your cellar method. I try to do the same thing myself. However I find in the summer my basement isn’t quite cool enough and a short stint in the fridge can help hit the right temperature. I have gotten quite good at determining the amount of time a beer needs in the fridge or the freezer to hit the desired temperature.
Thanks for the comment. You are one of my best readers, and I thank you for that.
Happy new year.
Jason
December 24, 2010 at 10:46 AM
At home, I keep my kegs and bottles at 40F (fridge won’t run any warmer), then let them sit out anywhere from 15-30 minutes before consuming. Works out about right for me. Some of my really big beers and meads don’t go in the fridge, my cellar sits around 65F year round.
I don’t have an answer for commercial establishments. There needs to be a large shift in public perception before most of them would be willing to serve beer at proper temps. As soon as I get a beer, I wrap my hands around it until the are numb and I can’t stand it anymore, that seems about the right amount of time before taking a sip.
December 28, 2010 at 10:51 PM
I think I got my bottle of Noire De Chambly about right tonight. Had it in the fridge maybe half an hour(cool but not cold), then it sat for about 20 minutes before opening. So the bottle itself was still somewhat cool, the beer was just under room temp. & the footed flute-suggested serving vessel-was room temp..
December 29, 2010 at 11:36 PM
I ordered a beer at Delux Burger Bar a couple of weeks ago and my beer glass was served straight from the freezer. It was so bloody cold, a slushy iceberg developed in the top of the glass. My first taste was a giant snow ball of frozen beer. Absolutely disgusting.