Beer should be served at different flavor characteristics based on style because different ingredients open up better at different temperatures.
Cold (35-45degrees): American Lager, Pilsner, Hefeweizen, Amber Lager
Cool (45-54): Amber Ale, Pale Ale, Stout, Porter
Cellar (54-57): Bock, Brown Ale, IPA
Warm (57-61): Double IPA, Dopplebock, Barleywine
note: warm is not room temp. typically cask conditioned beers are served between warm and room temp.
i keep my beer all at “cold” then let it warm prior to drinking depending on style. no need for 4 different refrigerators:)
~Sláinte
Advertisement
Interesting stuff there, I had no idea some of those beers had to be at those temps. As for Guinness, I have heard that it should be consumed warm at around room temp, but should it be between 57-61. Guinness is good warm, but cold beer does seem to taste better. I know sometimes when I consume beer and it gets a bit warm, the taste seems to be less dramatic than when it is cool.