MYTH #1: Beer is best served as cold as possible
FACT: Flavor emerges with a bit of warmth
We’ve been duped by the Big Beer’s ad campaigns. Consider the ice-frosted mugs, ubiquitous use of the phrase “ice cold,” or—perhaps most obnoxious—Coors Light’s “cold-activated” bottles and cans. (When the beer is cold enough, the mountains on the label “activate” by morphing from white to blue.) Fellas, this is ruining otherwise good beer.
“You lose aromatics when you serve beer too cold,” says Dave Engbers, co-owner of Founders Brewing Co., adding that beer is best consumed between 46 and 50°F.
“Typically beer is dispensed from the draft line between 38 and 42 degrees,” he says. “So just cup the glass for a couple minutes with your hands and you’ll warm it to the right temperature.”
Then you’ll actually taste beer—not the taste-bud numbing effect of near-frozen liquid.
Click on the image to get the break down on more beer myths!