Craft Beer: Why Temperature Matters

Craft Beer: Why Temperature Matters

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Hello fellow Steemers, we all love cold beer, right? I know I do. Just about any beer tastes refreshing and quenching if it’s served super cold. Most everyone I know insists on their beer ice cold. However, just about any beer served cold, while refreshing, will taste similar. It may not be reaching its full flavor potential. When we are dealing with craft beer, we are paying extra for the unique hop flavor and special nuances brought on by higher-quality ingredients. I am not against ice cold beer, but why waste money on craft beer and not just have a Miller Lite instead?

It turns out, the improper temperature of beer can definitely mask the flavors of a beer. The cold temperatures deactivate the compounds in the beer which produce the aroma and flavor. It can be said that craft beer served too cold can “numb” the taste. All you will taste is cold, and not much else.

Warm beer also has similar effect. The compounds are allowed to release hop flavor and aroma, but once the beer gets too high in temperature, the hop bitterness or hop “bite” dissipates. As the beer warms, the carbonation, which is the vehicle carrying the flavor compounds upward for you to taste is also gone. One only needs to taste one flat beer to understand how much it can lose its luster. It can be a super-hopped bale ale, or super bitter IPA, but too warm it just tastes like grain-water. At least when it’s cold, it’s refreshing!

Each beer style is best served in its own different temperature range. Pretty much all beer lower than 32-33 degrees (freezing temperature) is going to suffer in the flavor department. 55 degrees is where just about any beer starts to become too warm and will slowly “fall off.” We do not have a 20 degree range to work with though, because most beer has about only a 10 degree range for flavor optimization depending on its style.

Lagers and Pilsners can be served the coldest. A light lager should be anywhere from 34-40 degrees, and pale lagers and pilsners should be at 38-45 degrees. These beers are not hop-centered so that’s why they don't really need the higher temperature to get the flavor compounds going. They are brewed cold and drank cold.

Belgian and American Pale Ales, India Pale Ales, Wheat Beers, most sours/lambics should be served between 40-50 degrees. This is the perfect balance between “numbing” the beer and having it “fall off.” Somewhere around 45 degrees will have it at its ideal temperature.

Stouts and Porters are served a little colder at an ideal temperature of 45-55 degrees. The colder temperature tends to hold the body of the beer together better. However, it is customary to have a a “stout” warm up, so I will start at around 50-55 degrees, but I like to sip on it and see how the flavors change as it gets down to 40-45 degrees personally.

Of course, there are beers that are meant to be enjoyed warmer. Strong Ales, Casked Ales, most Barleywines, and Belgian Dubbels flourish around 55 degrees and often higher when their greatest flavors get released. But take the average room temperature of around 62-72 degrees. I cannot think of one beer that will taste good at that temperature. Best to get it to at least 50-55 degrees first, and see how it is as it warms up.

Of course, these are just some general guidelines and not comprehensive, but just a quick reference so you can enjoy the craft beer you bought as much as possible.

Pardon my ethnocentrism, but I did put all temperatures in Fahrenheit. Here’s a quick conversion table for my global friends!

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And If you want to optimize your craft beer experience even more, check out my post about glassware - Proper Glassware