Why Ice Cold Beer?

[Old CW4]

Back about 1958, I was transferred to Germany as a young private in the Army. The only beer I'd drunk to that point was the commercial, ahhhh, stuff made and sold in the U.S. Even at the age I was then (early 20s), it was an epiphany going to a German establishment for the first time and drinking REAL beer. However, and it's a big 'however,' the Germans did NOT refrigerate their beer. As more than one German told me, beer was meant to be drunk at room temperature or slightly below but never artifically cooled because it destroyed much of the flavor.

I did almost ten years in Germany, five on the first tour and four plus on the second. When I finally returned to the U.S. in 1968, I tried American beer and never drank beer again, except for the odd picnic or cookout, until last year when I began home brewing. Wow! I rediscovered what beer was meant to be. However, it is my contention that IT TASTES BETTER UNCOOLED!! Why then, do so many of you experts who make good beer, go on and on about kegging and refrigeration? You're ruining the taste! How about honestly trying your beer at an ambient termperature? Try it, sip it, savor it, and discover how much more flavor you realize when your quality beer isn't turned into swill by refrigeration!

[Mad Scientist]

I keep my kegerator at 42-ish....keeps it cold, but not too cold....

[Beerbilly]

My kegerator is also my lagering unit so its kept at darn near freezing. I too like my beers to come up to temp though thats why I pour into a quart size stein. By the time I get about halfway through the beer is at a perfect temp. :)

[ClaudiusB]

How about honestly trying your beer at an ambient termperature? Try it, sip it, savor it, and discover how much more flavor you realize when y

I never drink a cold beer, mine are at the proper temperature for the style.
At work I used to get the dirty look when I put my beer under the warm water. Yes I drink during lunch.
A view years back even in a local beer advertisement they made fun of me.
"Summer is here Claudius drank his first cold beer".
I do a lot of preaching and let people taste my beers at different temperature, the results are impressive.

Back about 1958, I was transferred to Germany as a young private in the Army.
In 1964 I was transferred by the German Air Force to Texas and flipped seeing
frozen beer glasses coming out of the fridge.
Has one advantage, you can't taste what you are drinking.
Cheers to a warmer beer.
ClaudiusB

[beerking]

My kegerator is kept at 46F. That is as high as it goes. My beer fridge (for commercial and homebrewed bottles) is also as high as I can get a regular fridge thermostat to go. In addition, I will frequently let bigger beers (barleywines and Belgians) warm for 20 minutes before I open them, and have even been known to put a freshly poured beer in the microwave for 5-10 seconds.

[Fweezle]

I just got done reading "Fermenting Revolution : How to Drink Beer and Save the World" and there is a big resurgence in Europe for "Cask - Real Ales". Basically ales served directly from the secondary fermenter cask, be it wooden or metal without any additional carbonation, refridgeration, or chemical additives to preserve it. When our apple ale was done in the secondary we all poured a glass to see what all the hub bub was about and needless to say, it was pretty good. Infact, after we primed and bottled conditioned it we found that after chilling the bottles and drinking normally, we did not get the full flavor of the beer like it was straight out of the secondary and a cool temp of 65.

I'd like to try this with other styles in the future.

[Mad Scientist]

I just got done reading "Fermenting Revolution : How to Drink Beer and Save the World" and there is a big resurgence in Europe for "Cask - Real Ales". Basically ales served directly from the secondary fermenter cask, be it wooden or metal without any additional carbonation, refridgeration, or chemical additives to preserve it. When our apple ale was done in the secondary we all poured a glass to see what all the hub bub was about and needless to say, it was pretty good. Infact, after we primed and bottled conditioned it we found that after chilling the bottles and drinking normally, we did not get the full flavor of the beer like it was straight out of the secondary and a cool temp of 65.

I'd like to try this with other styles in the future.


I always have a taste of the beer--when going into the bottle or the keg

At work I used to get the dirty look when I put my beer under the warm water. Yes I drink during lunch.
We should all be so lucky...

[steveh]

As more than one German told me, beer was meant to be drunk at room temperature or slightly below but never artifically cooled because it destroyed much of the flavor.

As many have said, it's not about cooling to destroy the flavor (or your taste buds), it's about cooling to the right temperature.

When I first visited Germany back in the early 90s I had an image of getting these great mugs of luke warm beer to drink -- my surprise when that first Maß was cold in my hands -- not iced down, Coors coldest, but pleasantly cool.

What many don't realize is that the term "room temperature" was defined centuries ago -- when a room was actually about 50°F -- pre central heating and cooling. And "cellar temperature" was probably around 42°F -- the lagering caves in and around Munich probably even cooler in winter.

Don't forget that cooling helps to hold carbonation too -- thus some of the beer styles that tend toward bigger heads are better at cooler temps.

So no, it's not about a frosty mug, but it's not about bath water either (though, some cellars in London can sometimes dispense Ales that are about that temp -- changing climates, the world over).

S.

[steveh]

...and have even been known to put a freshly poured beer in the microwave for 5-10 seconds.

I'm not the only crazy one around! ;)

I keep my beer in our garage and most times it's about the right temp. However, when the N. Illinois winters get to the brutal side, some improvisation is required!

S.

[beerking]

I'm not the only crazy one around! ;)

I keep my beer in our garage and most times it's about the right temp. However, when the N. Illinois winters get to the brutal side, some improvisation is required!

S.

1. My son and I both use the microwave for beer.
2. If I tried the garage method here in VA, I would be drinking 90+ degree beer most of the time from mid-May through mid-Sept. :eek:

[steveh]

2. If I tried the garage method here in VA, I would be drinking 90+ degree beer most of the time from mid-May through mid-Sept.

Oh yeah, summer here requires remembering to add a few to the fridge inside. But summer here is never more than a few weeks long anyway... :rolleyes:

S.

[darylM]

I found that drinking it fresh from the refrigerator and let it warm up as I drink it lets all the flavors in the beer make themselves known slower. When the beer is up to temp, I can fully appreciate the beer I am drinking.

[fretlessman71]

I rinse every beer bottle in hot water and let it sit on the counter before drinking. I like it cool, but not cold. GF and I constantly remark about how we need to warm our beer mugs/glasses with our hands to get the beer to tasting temp.

[beerking]

Much to my occasional embarassment (and even horror), SWMBO, and my daughter both enjoy their beers as cold as they can get it. When I served some of my Tmave to my wife at 46F (which I thought was a little too cold), she commented "Not very cold, is it?"

My daughter even drinks CORONA...STRIAGHT FROM THE BOTTLE!!!! :eek:
She did chip a tooth that way once, but hasn't learned.

[steveh]

My daughter even drinks CORONA...STRIAGHT FROM THE BOTTLE!!!!

Man -- and you jumped all over me for the seedy taverns I was frequenting. :rolleyes:

To be honest, I'm not beyond slugging from the bottle once in a while... but it's never the likes of Corona!!

S.

[beerking]

To be honest, I'm not beyond slugging from the bottle once in a while... but it's never the likes of Corona!!

I will admit to a sip or two from the bottle while waiting for the glass to arrive (after I explain to the waiter/waitress that they would not serve wine without a glass, why should they do it with beer).

[steveh]

(after I explain to the waiter/waitress that they would not serve wine without a glass, why should they do it with beer).

But, by the time they get back again with a second -- un-frosted glass -- aren't you about ready for the second beer? ;)

S.

[vadavid]

I've sent many frosted mugs back, both when served with bottle or when a draft is put in one. I try to look around and if I see frosted mugs, I inform the wait staff when I order to bring a non-frosted mug. My wife used to tell me to let it be, but now she realizes the importance.

I remember a waitress as Ruth's Chris telling me I was "lucky" they had a non-frosted mug to give me. And like beerking, I've asked waiters if they ever offer wine from the bottle.

Of course, I do enjoy a cool IPA right out of the fridge at times, but never in an iced mug!

[corkybstewart]

As I've said before, there's a difference between storage temp and serving temp. Cold storage helps clear beer faster, increases it's life expectancy, keeps CO2 in solution until your beer warms up in the glass. I almost always pour a beer and let it sit a few minutes before i start drinking it. And since it may take me 30 minutes to finish a glass of beer it's definitely room temp before I finish it.
2 years ago my wife and I were sitting in a a cafe by a river in Belgium. We ordered beers, I got an Orval and she ordered a Maredsous 10. Mine was cellar temp, hers was room temp, and the temp that day was about 95F. It really did ruin her beer, but I drank it anyway. She learned to stick to draft beer after that.
Room temp is a designation that's wrong for beer and wine. My wife's village in France uses cabernet franc grapes exclusively for their wines. It makes a very light bodied but dry red wine that is best served at cellar temp, not room temp as so many Americans believe. The difference between 55 and 70 is really amazing for this wine, and beer is no different.

[vadavid]

As I've said before, there's a difference between storage temp and serving temp.

Good point. I do store most of my beer in the refrigerator, for the reasons you stated. Depending on the beer, and occasion, the beer is removed early, and/or allowed to warm. It really doesn't take long for a poured beer to get to temp. But, frosted mugs are wrong for oh so many reasons. :-)

[fretlessman71]

I have a friend who brews and stores his beer in Corny Kegs with a tap and leaves it out in his 60 degree room. He pours it into frosted mugs, figuring it's a lot easier and cheaper to chill the glasses than to keep the beer that much colder. It's an interesting trade-off, but I still prefer my glasses to be chilled by the cool liquid inside.

[steveh]

And like beerking, I've asked waiters if they ever offer wine from the bottle.

And I've asked if they'd serve their wine in a frosted glass. Most bar tenders and waitresses can't get past BMC as their only definition of beer. It's sad to see what a chilled pint glass does to a Guinness (among other beers), that nitro just can't take it.

S.

[beerking]

But, by the time they get back again with a second -- un-frosted glass -- aren't you about ready for the second beer? ;)

S.
If I have to ask for a glass, I almost always remember to ask for a "room temperature glass." in fact, I usually ask for a beer "in a room temperature glass," when I first order it. Makes everything clear up front.

[Mad Scientist]

I've sent many frosted mugs back, both when served with bottle or when a draft is put in one. I try to look around and if I see frosted mugs, I inform the wait staff when I order to bring a non-frosted mug. My wife used to tell me to let it be, but now she realizes the importance.

I remember a waitress as Ruth's Chris telling me I was "lucky" they had a non-frosted mug to give me. And like beerking, I've asked waiters if they ever offer wine from the bottle.

Of course, I do enjoy a cool IPA right out of the fridge at times, but never in an iced mug!

Yeah, I have my wife trained as well....but I rarely order beer at a resturaunt around here...I was shocked when I found one that served Sierra Nevada.

BTW, if I was plunking down the $$$ that Ruth's Cris charges, I would have shot the waitress.

[fretlessman71]

I remember a waitress as Ruth's Chris telling me I was "lucky" they had a non-frosted mug to give me. And like beerking, I've asked waiters if they ever offer wine from the bottle.


Yeah, you're lucky... because it's so bleedin' hard to rinse off a glass in warm water. :rolleyes:

[wortchillergoal]

Believe it or not, I once had a waitress ask me how she was supposed to know if the glass was room temperature or not.

[vadavid]

Was this before or after she told you they had "every beer" in stock? :-)

[cul8rv8]

That's the one thing I hate about the brew pub near my house, The Draft House. The bartenders refuse to keep beer glasses outside of the cooler. I've talked with the Brewmaster several times, and he has several beers he wants to try and make, but he refuses to do so until the bartenders agree to serve those beers in a glass that is not chilled. Any more, I tend to get my first beer in their chilled glass and accept it. The bartenders are good people, they just don't seem to learn or know better. I order my second beer, hand them the glass and tell them "and I want it in this glass."

[beerking]

Believe it or not, I once had a waitress ask me how she was supposed to know if the glass was room temperature or not.

Roll to detect rapidly plumetting tip!

[steveh]

Believe it or not, I once had a waitress ask me how she was supposed to know if the glass was room temperature or not.

LOL!! I see a Nicholson moment right out of Five easy Pieces here...

S.

[MrNate]

That's the one thing I hate about the brew pub near my house, The Draft House. The bartenders refuse to keep beer glasses outside of the cooler. I've talked with the Brewmaster several times, and he has several beers he wants to try and make, but he refuses to do so until the bartenders agree to serve those beers in a glass that is not chilled.

Now THAT'S a well-run organization.

I was out at a bar recently and got the ice-cold Smithwick's in an ice-cold glass, and I was thinking to myself as I sat there warming it in my hands, "why would someone want to drink anything this damn cold on a day like today? Summertime I can understand, but it's frigging COLD out there!"

Anywhoo. That's bars in central NJ for you. You'll drink ice-cold lager and like it, buddy!

Just don't order the Jersey Turnpike.

[chazwicke]

I remember a waitress as Ruth's Chris telling me I was "lucky" they had a non-frosted mug to give me. And like beerking, I've asked waiters if they ever offer wine from the bottle.



Probably at the Fairfax Corner location. I've found that particular place to be sub-standard to the usual Ruth's I've dined at around the country. And it seems like that is the one I end up at locally lately. I'll usually opt for Mortons in Reston since Sam and Harrys closed in Tysons.


Back on topic - I usually take my time drinking a brew at home. It sometimes takes up to an hour. So it warms. I don't like frigid beer but I don't mind some styles chilled either. Depends on the beer, time of year / weather, and mood. I often set growlers out in the garage and drink them at the ambient temp. 40 - 55 degrees is fine for most brews depending on style. I try never to drink from the bottle. Beer was meant to be poured. (Well except for the Guinness from the widget bottle - which I normally don't drink.)

[dparsons]

I had a barmaid pull a warm glass out of the dishwasher rather than give me a frosted one once. Came out about right.

[beerking]

If the waitstaff informs me all their beer glasses are chilled, the first thing I do is ask for a red wine glass, since that is a better choice than the mugs many places use anyway. Another alternative is to ask them to run the frosted glass under cool water for a couple of minutes.

[wortchillergoal]

Perhaps we should become like the players of billiards. We will carry a small case containing one to three beer glasses like afore mentioned gents carry their cue. If told the establishment only has frosted glass, we hand them one of ours.

[beerking]

Perhaps we should become like the players of billiards. We will carry a small case containing one to three beer glasses like afore mentioned gents carry their cue. If told the establishment only has frosted glass, we hand them one of ours.

I like the way you think, Chiller! Now we just have to decide on a glass. Something by Reidel? Or should we just carry the new SA glass?

[corkybstewart]

I like the way you think, Chiller! Now we just have to decide on a glass. Something by Reidel? Or should we just carry the new SA glass?
We're going to a St. Patrick's day party today and the wife and I are both taking our SA glasses.
Hopefully the wind won't blow like yesterday30-45 mph with 75 mph gusts.

[beerking]

I now have 6 of these glasses. I got 2 free, like many on this list, for many reasons, and was able to buy 4 more at the Blue & Gray Brewerianna Show for $3 each!

[brrman]

I found that drinking it fresh from the refrigerator and let it warm up as I drink it lets all the flavors in the beer make themselves known slower. When the beer is up to temp, I can fully appreciate the beer I am drinking.

Exactly how I like to drink. Let it warm up over time and I get a wide range to taste as I finish the pint.

[Dangerous Beans]

I've never even heard of frosted glasses, let alone found a bar that had them. Closest thing I can think of is Tooheys New, which is kept at around -1c, though it tastes like alcoholic soda water at any temperature so it doesn't matter.
I have been drinking mine out of the fridge, but slowly so it warms up like some others. However as we are coming into winter and I keep my beer in the garage I'll probably start drinking it at room temperature.
As for bottles; sometimes I have to drink from them. I'm in a group house with 1 beer glass, which often gets swiped by people for soft drink.

[darylM]

I've never even heard of frosted glasses, let alone found a bar that had them.

Geez, what kind of beer drinker are you? :) You haven't lived until you need to explain to the bartender that you DON'T want a frosted glass and see the confusion on their face.:rolleyes:

[Mad Scientist]

Well Beans, you aussies (and your Brit cousins) do not have the preverted beer market that we have here....at least you can find real beer with ease.