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May 10, 2007 07:35 PM

At what point do you drink your beer room temperature?

I assume that all you serious beer drinkers prefer room temperature over refrigerated particularly in the context of a Central European climate.

I've been enjoying my leftover beer from the Cinco de Mayo party a threw the other day.... a few days ago I had a Dos Equis Amber cold... it was good, but today I had it room temperature... so much better. Of course a few days ago it was 90+ here in wine country... today it was 70 degrees... and if I were in Mexico with 90+ degree and a very strong sun... I would definitely have my beer cold... even if it were a heavy Ale or Stout.

So at what point do you guys go to room temperature? For me its typically about 65 degrees weather.

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  1. Never....sorry...drink Guiness at 50-55 degrees....Bud...just above freezing..

    7 Replies
    1. re: nyfoodjoe

      Agreed. For what it's worth, aside from the pre-refrigeration days (see: Middle Ages), I think it's pretty much a myth that beer is consumed at "room temp" which would be around say 70 to 75 F. Cellar temperature which can be defined as the temp nyfoodie mentioned is about as warm as it should ever be, IMO. So to sum up my thoughts: Never.

      1. re: HaagenDazs

        A very good point HaagenDazs. "Room temperature" used to be quite a bit cooler than it is today. This affects wine, as well as beer, as well as, say, butter for baking...etc etc etc. Room temperature used to be cooler before more efficient heating sources were developed. I think part of the problem is that for things like beer and wine, when someone says "room temperature" that actually mean, something on the order of maybe 10 degrees lower than room temperature is today.

        I'd only drink a nitrogen pressurized beer at "room temperature" but that would still have to be in the low 60s, not the low to mid 70s that you'd find in many rooms.


        1. re: HaagenDazs

          The Term room temp comes from medieval Europe castles who also happen to be suffering from a mini ice age at the time so it started out at 55 to 60 and cellar temp were equivalent to very cold frig to freezing as some castles had ice rooms where they stored winter ice into summer later it moved to merchants that did that and even moved to America until early refrigeration came but it was ammonia based and dangerous so people still had ice box refrigerators for a long time

        2. re: nyfoodjoe

          I love beer.
          Bud Is not beer..It is piss

            1. re: worldwarz

              Every beer I have ever drank I prefer to drink it just after sunrise as soon as the temp increases from night, and the beer stays outside unless the glass bottles will be damaged by freezes, if freezing temps the beer lives on the window seal. (Always glass bottles) A good beer drinking for me is like reading yesterdays night time weather report under the sun.

              1. re: worldwarz

                42.8°-44.6° works well enough for the version of Guinness served on draught, since that is a really a much toned down version of the original product.

                The two bottled versions of Guinness (Extra Stout and Foreign Extra Stout) are altogether different products than the draught version.
                Of course it ultimately boils down to personal preference, but serving them too cold really diminishes them. Many beer afficianados say that the bottled versions taste much better at around 55°-60°F. I tend to agree.

            2. Belgian ales and barleywines are good at room temp, but when people in America say the English drink "warm" beer, that's because they mistakenly think beer should be in the 40s. A good serving temperature for quality beer is in the mid-to-upper 50s.

              1. Usually only after I "fall asleep" in the middle of drinking a beer. When I wake up -- "hey, I still have beer left". ;-)

                1 Reply
                1. re: LStaff

                  exactly right, if the beer is good, you can enjoy it even if you've forgotten about it for a couple hours, or even the next morning. Generally, though, cellar temperature is best, not room temperature

                2. As far as what temperature beer should be, the temperature at which you think it tastes good is right. I don't think one should rigidly adhere to the ideas of others, but by all means try various temps. Don't take cold or hot as right.

                  My preference depends on the beer and depends on the environment. The warmer the weather, the colder I'd like the beer. By the time is hits 80, I want beer colder thn 40. When it is 40 outside, beer about 50 is fine. I don't think I want to drink beer about 60.

                  3 Replies
                  1. re: Captain

                    While it's certainly true that people should drink it at whatever temperature they like, you cannot escape the fact that cold temperatures suppress flavor. If someone, like Mr. swsidejim below, only drinks their beer at ice-cold temperature, then they are simply not going to experience the full range of flavors in that beer. That's not a matter of opinion, that is a fact.

                    One of my pet peeves is restaurants that bring chilled glasses with bottled beer. Sorry, I'm not drinking swill, I'd like to taste it please.

                    1. re: Josh

                      I am curious as to why some of the best brew pubs in the country that I have gone to are not serving beer at room temperature.

                      I have been to England as well, and would not drink their room temperature beer over there. I switched to chilled hard cider for the 2 weeks I was there.

                      But then again I dont drink anything that is not served cold, I wont drink coffee, tea, hot chocolate, etc.

                      1. re: swsidejim

                        The answer to your first question is that, quite simply, most of their clientele share your expectation that beer be served ice cold. A place that is in business to make money isn't going to risk losing customers over something like that.

                        People who like to taste their beer know that they need to let the beer sit for a few minutes to warm up, and also to ask for a non-chilled glass. The only time I've ever had beer served at the correct temperature was either when it was on cask, or at a couple of restaurants that kept it in the same fridge as the wine.

                  2. never, the colder the better.