TOPIC:

I was just browsing the articles on here and noticed in the ale tasting one that it was suggested to leave the bottles to warm up for a while. Which got me thinking about what temperature suits different styles of beer.

Would a general rule be the lighter the beer the lower the temperature? e.g. lager and pale ales to be served chilled.

Darker ales and stouts to be served nearer room temp?

Would that be accurate or am I way off?

[quote:yv84q8aw]a general rule be the lighter the beer the lower the temperature[/quote:yv84q8aw]

thats pretty much what I do

"Louis 1000":udpjf2az wrote: Would a general rule be the lighter the beer the lower the temperature? e.g. lager and pale ales to be served chilled. [/quote:udpjf2az]

Just be careful of room temps at its 18-20c now when this was originally described an unoccupied roon would get down to 13c. Modern times have upped the temp a bit

I would not necessary chill a pale ale as will will mute some of the ester that will balance the hops. I find some where around 10-12c good and 5-7 for a good lager

I'm not good on temps but the only beers I'd have [i:3u7qnatl]very[/i:3u7qnatl] cold are shitty lagers. I'd have decent lagers pretty chilled but nowhere nearing freezing. After that, English style ales maybe abvbout 40 minutes in the fridge and stronger beers at almost room temperature.

I'd go for a shade under 13C that way you get the majority of the pint at 13C as it warms up in your hand.

I can be quite precise these days after rigging up an old fridge and a bar heater to an ATC800 temperature controller.