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It’s often difficult to know what temperature works best for your beer. Pulling ice cold brews straight from the cooler has been celebrated for years and is, certainly, not without its merits. When enjoying an American Adjunct Lager, we chill our brews to the bone.
But let’s talk nuance. When beer is served at that icy temperature, it lacks dimension. The flavor is flat and without depth, and even the texture loses richness, appearing thinner. As beer reaches forty degrees, it begins to open. And the beer climate is changing— many people prefer their brews, especially bigger, maltier ones, at cellar temp (50-55˚ F), and above.
A colder beer will appear more hop forward, with more piercing bitterness. As the beer warms, sweet, complex, malt and yeast flavors open. In Apollo, banana and vanilla show more prominence. In Righteous you get more spicy rye. With Resin the beer smooths, the potent, powerful hops becoming more approachable. Sweet Action… well that brew remains a delicious mystery no matter the temperature.
In our opinion, the classic experience of a craft brew is to drink a full pour, savoring the nuances of the beer as it warms, changes and opens. Paying attention to the slight differences that occur at different temperatures is another exciting part of enjoying a handcrafted brew.
Ultimately, personal preference dictates how you should serve your beer. It is beneficial to be mindful of the differences at varying temperatures, but let your own experimentation guide you. Cheers to Craft Beer, however you enjoy it.