TOPIC:

I'm Seán.

I like beer and food, especially when served together.

Some of you know me already from other parts of the 'tinternts.

Welcome aboard jawalemon and Pepe LeFrits <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Welcome welcome
The more the merrier

Hello all.

I'm an Irishman exiled in the UK who gradually over the years progressed from being a Guinness man who would sample the odd real ale to now being a full time real ale/craft beer man. Have also started doing kits at home and used some of the knowledge posted on this site. Thanks. Delighted real beer is becoming more popular in Ireland though I far,far prefer a good cask ale than anything out of a keg.

As a first poster I do not want to start up a new thread straight away whinging but I have a wee question for you guys. I was home over the Xmas and spent a couple of hours in the Brew Dock near Connolly. Delighted to see such a great range of beer available but I have to say I was severely disappointed with how cold the beer was served! Everything on tap, stouts, IPAs, red ales etc was near freezing. I asked for a bottle of the Dungarvan Helvick Blonde and that came out of the fridge also at about 3/4 deg despite the bottle itself recommending serving at 10-12!

You do not get into red wine and then store it all in a fridge so why serve craft beer at lager temps when it destroys the taste and character? A pint of the galway bay stout (cannot recall name) near gave me a cold headache and was thoroughly unsuitable for the beer style. Schoolboy stuff I thought. Is all Irish craft beer that comes from kegs served in pubs at near freezing temps or did I just have a bad experience in the Brew Dock?

Welcome, Grim Reality.

I think it's great that, after years and years of awful dreck, British brewers have finally started learning how to do keg properly <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->

Re temperature, I'd much rather have a beer too cold than too warm. With nitrostout, cold comes as standard. I think the nitro has more of an adverse effect on flavour than the temperature.

Yes, I imagine 99% of people if offered a too warm/too cold beer beer would choose the too cold. I would as well. But if the beer is above fridge temp it doesn't mean it is actually 'warm', like a can of fosters in a tent at a festival or something <!-- s:cry: --><img src="{SMILIES_PATH}/icon_cry.gif" alt="" title="Crying or Very sad" /><!-- s:cry: -->

Should most ale types not be served at cellar temperature, ie 10-12 deg? Lager and German weiss refrigerated, sure. But not a stout unless you think Guinness extra cold is a marvellous drink.

I was just wondering if this was par for the course in pubs serving Irish craft?
Like surely the bottled offerings like the afore mentioned Durngarvan should be kept on the shelf not the in the fridge?