What’s the Perfect Temperature for Beer?

The simple answer is the more you want to ‘taste’ the beer, the warmer it should be served, within reason.  Most beer is served too cold in the opinion of many craft beer drinkers.  One would attribute this cold temperature to the fact that over 85% of the beer market is Budweiser, Miller, and Coors and these lagers are all served ice cold.

As a general rule of thumb, the proper temperature for Lagers should be served between 40-50F and Ales slightly warmer at 54-60F.

Although, beyond waiting until the beer becomes warmer, one normally does not have much of a choice at a restaurant or bar, and if the beer is keep in a bucket filled with ice, the 32F beer might not warm up until it’s time to leave!

Aromatic beers that are brewed with more ingredients – Pale Ales for example --should be served around 40 F to 42 F, while beers with big flavor, such as Belgian ales, will not even release their aromas until they hit about 50 F.  Temperature will certainly influence the drinker’s experience. A difference of even 10F could yield an enormous difference.

I include some material from Michael Jackson-

He proposed a five-level scale for serving temperatures: well chilled (7 °C/45 °F) for "light" beers (pale lagers); chilled (8 °C/46 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialties; and room temperature (15.5 °C/59.9 °F) for strong dark ales (especially trappist beer) and barley wine.

Ratebeer documented the following

Very cold (0-4C/32-39F): Any beer you don’t actually want to taste. Pale Lager, Malt Liquor, Canadian-style Golden Ale and Cream Ale, Low Alcohol, Canadian, American or Scandinavian-style Cider.

Cold (4-7C/39-45F): Hefeweizen, Kristalweizen, Kölsch, Premium Lager, Pilsner, Classic German Pilsner, Fruit Beer, brewpub-style Golden Ale, European Strong Lager, Berliner Weisse, Belgian White, American Dark Lager, sweetened Fruit Lambics and Gueuzes, Duvel-types

Cool (8-12C/45-54F): American Pale Ale, Amber Ale, California Common, Dunkelweizen, Sweet Stout, Stout, Dry Stout, Porter, English-style Golden Ale, unsweetened Fruit Lambics and Gueuzes, Faro, Belgian Ale, Bohemian Pilsner, Dunkel, Dortmunder/Helles, Vienna, Schwarzbier, Smoked, Altbier, Tripel, Irish Ale, French or Spanish-style Cider

Cellar (12-14C/54-57F): Bitter, Premium Bitter, Brown Ale, India Pale Ale, English Pale Ale, English Strong Ale, Old Ale, Saison, Unblended Lambic, Flemish Sour Ale, Bière de Garde, Baltic Porter, Abbey Dubbel, Belgian Strong Ale, Weizen Bock, Bock, Foreign Stout, Zwickel/Keller/Landbier, Scottish Ale, Scotch Ale, American Strong Ale, Mild, English-style Cider

Warm (14-16C/57-61F): Barley Wine, Abt/Quadrupel, Imperial Stout, Imperial/Double IPA, Doppelbock, Eisbock, Mead

Hot (70C/158F): Quelque Chose, Liefmans Glühkriek, dark, spiced winter ales like Daleside Morocco Ale.