![]() “Fifty to 55 degrees is a good range for those beers. Imperial stouts, especially the big, ingredient-packed imperial dessert stouts of today, will also benefit from warmer temperatures, Bachli adds. A milk stout could even go a little higher, as could a brown ale or English-style mild. For a typical American stout, those coffee and chocolate notes will really express at 50 degrees. Nitro stouts do better on the lower end, 45 degrees being about as high as you’ll want to go for these uniquely gassed brews. “I would probably start with my stout at 44 degrees and allow it to warm up, similar to a New England IPA,” Bachli says. This roasty trio really begs for a range, usually between 45 and 55 degrees. Depending on the beer’s balance, alcohol level, and hop composition, it could rage at as low as 45 degrees and as high as 55. ![]() The American IPA molecule party tends to get pretty turnt up at about 50 degrees. This allows all those tropical, citrusy, piney, dank, and herbal flavor and aroma compounds to show up to the party. Generally, you want the temperature to be higher than refrigerator temperature, which, as we said, is about 38 degrees. IPAs have such a variable range of flavors and sub-styles, trying to pin down one temperature is futile. This is because English-style pale ales, or extra special bitter (ESB)-style ales, are richer in flavor, fuller in body, and fruitier, thanks to yeast choices. An English-style pale ale, however, can be pushed to 50 to 55 degrees. An American pale ale is best imbibed at at least 45 degrees, topping out as high as 50 degrees. Pale ale is the style where things tend to get more flavorful, with fruity, citrusy notes playing a major role in hop character, bitterness and body reaching medium levels, and bolder malt choices, like caramel malt, starting to make appearances. Blonde Ale / Cream Aleĭue to their light body, mouthfeel, and grain bill, blonde ales and cream ales are best enjoyed in that pilsner range of 40 to 45. Stronger lagers, like a dunkel or doppelbock, would do well at 50. “But for really hoppy American styles or IPLs, the same holds true for those - you definitely get more expression with the hops as the beer warms up.” Amber / Marzen / Oktoberfest Lagersįor darker lagers, like Vienna-style, Oktoberfest or Marzen-style lagers, and amber lagers, you’ll want to go slightly warmer, in the 45 to 50 range. “ are more traditionally 38 degrees, and are probably best suited there,” Bachli says. Anywhere up to the low-to-mid 40s is fair game. Pale Lagers / Pilsnersįor most lagers and pilsners, 38 degrees is ideally your low point. Your sweet spot is really between 36 and 38 degrees, which is the temperature of most draft beer systems. This is around your average refrigerator temperature, with 33 degrees, near freezing, on the low end. Go cold - anywhere in the 33- to 40-degree range is suitable for macro lagers. For example, Bachli continues, “If it’s stored in warehouse for weeks at warm temperatures, that’s not ideal.” Once you’re ready to store or pour, following these simple guidelines can help you get the best possible sip. As you go into the low 40s and low 50s, it really opens up and you get more of the fruit expression, not just in flavor, but in aromatics as well.”Ī lot of beer’s flavor depends on how it’s handled before it’s in your hand, too, from the brewery to the truck to the retail shop or barroom. If you serve it at 38 degrees and let it warm up, you have a more interesting experience. I think the sweet spot is 44 degrees minimum, up to 54, in that range. “If you serve it below that, you really diminish and lose out on the flavor potential for that beer. “The worst thing that can happen to a New England IPA is to serve it anywhere below 38 degrees, which is a common serving temperature,” says Eric Bachli, chief product officer at Sixpoint Brewery, previously at the helm as head brewer at Trillium. ![]()
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