Should You Be Drinking Warm Beer?

Cold beer is an American tradition, but why?

Many American beer companies pride themselves on their product being served cold—Coors’ beer has cans whose mountains turn blue when left in fridges or placed in ice. But the rise of microbrews—both domestic and imported—alongside the increasingly diverse beer scene has led some people into rethinking the temperature of their beer. Why do people drink beer warm or cold? Why is there such a big rift between European and American beers, and beer temperatures?

A History of Warm Beer

First, there aren’t any beers really served “warm”—with the possible exception of mulled beers—they are instead served up to room temperature. In places where warm beer is the normal, such as Germany, beer is served at “cellar temperature” or somewhere between 50 and 60 degrees. This harkens back to a time before refrigeration, when beer was poured directly from the cask at the bar, and you didn’t have any temperature options. So engrained is this in many European countries that warm beer is the norm, or even the only option.

From Cellar to Refrigerator

For a long time beer temperatures were the same in America—you didn’t have an option until commercial refrigerators in the mid 1800s. While iceboxes came along earlier—literally an insulated box with a chunk of ice—they only had room for raw meat and other easy-to-spoil foods. Cellars didn’t stop seeing food-use (including beer) until well into the early 20^th century with the rise of the residential refrigerator. America, always quick to fully use new technology, started putting beer along with its other drinks in the fridge, while more traditional countries kept them in their basements.

Why Drink Warm (Or at Least Warmer) Beer

Many microbrew enthusiasts point out one major reason to drink your beer warmer: the flavor. Even if you don’t serve at room or “cellar” temperatures, just a fewer degrees warmer than then average chilled tap (38 degrees) can unlock a wider range of flavor. As beers unthaw, many of the aromatic components previously locked up release, giving the beer more character and flavor. This can start at temperatures just above 40 degrees to all the way to room/cellar temperatures.

So Why Do We Chill Beer?

Many microbrewers and warm beer enthusiasts point to the so-called “macrobrews” for continuing the “ice cold” beer trend. Unlike with the higher alcohol and flavor content of microbrews and many European beers, many traditional American beers are improved by these cold temperatures. Those who drink microbrews are quick to point out that the higher carbonation and less flavor of low temperatures beers helps mask what they think of as the inferior flavor of macrobrews.

So next time you’re thinking about enjoying a cold one, maybe make it a not-so-cold one. Even just taking your beer out of the fridge 10 to 15 minutes before opening it can open up a new range of flavor. If you enjoyed your 45-50 degree beer, try leaving a pack out in your basement or kitchen for a cellar or room temperature beer. Not all beers benefit from this, but a generally rule of thumb is the higher the alcohol content, the warmer the beer should be. If you’d like help picking out the perfect beer to try this with, or more advice for trying beer, get ahold of us at Julio’s Liquors and we’ll warm you up to the idea.