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http://www.beerguide.com.au/forums/index.php?/topic/532-beer-serving-temperature-guide/Beer is a strange beast, as too are us as drinkers. In the world of beer
there are many different styles and associated with the confusion
between styles is the question of 'what is the correct serving
temperature'.
There is no one answer to this question - but there are rules of thumb
that one can apply in order to experience the best out of a particular
beer (or style). Of course individual drinkers will have their own
preference, and you'll also have people who will scoff at you for
suggesting a beer should be anything other than ice-cold so please do
not take this as a hard and fast rule, but rather our suggestion on what
we believe will provide the best results.
There are two things you must understand first before we get to the temperature recommendations, and they are:
1. Beer does not need to be served very cold (or ice-cold). Many
macro-brewers will want you to believe otherwise and indeed their own
advertising cements this fact. The reason for this is that at colder
temperatures your tongues taste receptors are inhibited. Once 'numbed'
many flavours in the beer are neutralised and any complexitity within
the beer is lost. This isn't a problem with most macro beers as they are
relatively simple beers, hence the reason the idea of an ice-cold beer
came about.
2. Serving beer at room temperature is not a good thing, unless you
happen to live in a colder country where room temperature is between
4-12 degrees. In Australia this is rare and you need to think outside
the square should a drinker mention anything about room temps.
Guidelines:
The best results are when you serve your beer between ice-cold and cellaring temp
(note, the replacement of room with cellar to avoid confusion). Two quick checks will help prevent the need to whip out a temperature chart when drinking and they are:
- If the colour is light you typically serve these at the cooler range of temperatures;
- If the colour is dark and the body of the beer heavy allow the beer to warm up a little before drinking;
- In between sit things like Pale Ales, Pilsners, Fruit driven Beers etc.
Very cold (0-4C): Pale Lager, Malt Liquor, Golden Ale, Cream Ale, Low Alcohol, Cider.
Cold (4-7C): Hefe weizen, Kristal
weizen, Kolsch, Premium Lager, Pilsner, Classic German Pilsner, Fruit
Beer, brewpub-style Golden Ale, European Strong Lager, Berliner Weisse,
Belgian White, American Dark Lager, Fruit Lambics and Gueuzes,
Duvel-types
Cool (8-12C): American &
Australian Pale Ale, Amber Ale, Dunkelweizen, Sweet Stout, Stout, Dry
Stout, Porter, English-style Golden Ale, unsweetened Fruit Lambics and
Gueuzes, Faro, Belgian Ale, Bohemian Pilsner, Dunkel, Dortmunder/Helles,
Vienna, Schwarzbier, Smoked, Altbier, Tripel, Irish Ale, French or
Spanish-style Cider
Cellar (12-14C): Bitter, Premium
Bitter, Brown Ale, India Pale Ale, English Pale Ale, English Strong Ale,
Old Ale, Saison, Unblended Lambic, Flemish Sour Ale, Biere de Garde,
Baltic Porter, Abbey Dubbel, Belgian Strong Ale, Weizen Bock, Bock,
Foreign Stout, Zwickel/Keller/Landbier, Scottish Ale, Scotch Ale, Strong
Ale, Mild, English-style Cider
Warm (14-16C): Barley Wine, Abt/Quadrupel, Imperial Stout, Imperial/Double IPA, Doppelbock, Eisbock, Mead
Hot (70C): Dark, spiced winter ales. *Very Rare in Australia
Like yourselves I really enjoy a nice cold beer on a hot summers day.
This guide isn't here to tell you to stop such a practice, heaven
forbid, but rather plan your beer based on when, how and why you are
drinking.
If you plan on having a 'coldie' or two after mowing the lawn
(for example)
then throw a few Pale Lagers, or Low Alcohol beers in the fridge or
esky ready for when you're done. This way you'll have all the enjoyment
of a cold beer without masking or numbing out the complexity of a more
complex beer - and in the process wondering why you paid twice the price
for a stubbie of similar tasting beer.
However if you want to drink a nice complex Beglian Strong Dark Ale
perhaps wait till dinner or even after dinner when you are willing to
allow the beer to warm a little to release the complex aromas and
flavours.
Beer is like Wine, Cheese or any form of cuisine. In order to experience
the flavours and experience the creator originally intended you may
have to adjust your way of thinking slightly. Hopefully this article has
dispelled a few mis-conceptions regarding Beer serving temperatures as
well as perhaps educating you a little. Of course as always we'd love to
hear your thoughts should you agree, disagree or just have questions
about the whys and hows.
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