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Serving Temperatures for Beer

by Carl Benjamin (RSS feed) — May 11th 2010 9:31AM

The proper temperature for beer is important for taste and your enjoyment. If you serve beer too cold, it might be refreshing, but it will hold back most of its flavor. Serving beer, at room temperature, brings out the best in flavors and aromas. This is usually the best way for judging a beer, in contests.

However, most Americans like their beer cold. That being said, here are some guidelines to follow to bring out the best in your beer drinking.

Fruit beers should be served at between 40 and 50 degrees Fahrenheit.
Wheat beers and pale lagers should be served at 45 to 50 degrees Fahrenheit.
Pale ales and amber or dark lagers should be served at 50 to 55 degrees Fahrenheit.
Very strong ales, such as barley wines and Belgian ales, is 50 to 55 degrees Fahrenheit.
Dark ales, including porters and stouts, should be served at 55 to 60 degrees Fahrenheit.

The problem arises, because most brew pubs, restaurants and bars can't serve beer, at a variety of temperatures. Simply put, they don't have enough coolers. Brew pubs tend to serve the house beer, which is usually their specialty beer, at the preferred temperature.

Besides temperature, there is another important factor to consider. All beer should be poured into the middle of a glass. This prevents the loss of flavor and aroma. Many people pour it down the side of the glass, which reduces the foam (also known as "head") on the beer. However, if you let it sit for a few minutes, the foam will settle.

Finally, avoid shaking beer. Remove it from the cooler, with as little shaking as possible. Pulling it out straight up, is the best way to remove it from the refrigerator or cooler.