Warm Beer: To Drink Or Not?

Drinking warm beer is a topic that has been widely discussed, with some people expressing their dislike for it, while others believe that drinking beer at a warmer temperature allows for more of the flavours and aromas to come to the forefront. Ultimately, the perfect beer serving temperature depends on the beer style, brewing process, and tradition.

Ales and lagers have different serving temperatures due to their distinct fermentation processes

Drinking warm beer may sound unappealing to many, but serving temperature can affect the taste of a beer, and some beers are best served warmer than others. Ales and lagers have different optimal serving temperatures due to their distinct fermentation processes. Ales are fermented with Saccharomyces cerevisiae, or ale yeast, and tend to be served at warmer temperatures, generally in the range of 60°F to 75°F (16–26°C), but sometimes going as high as 100°F. Lager yeasts, on the other hand, are referred to as "bottom-fermenting" yeasts and tend to ferment at colder temperatures, typically in the range of 45°F to 55°F (9–14°C).

The warmer temperature used in the fermentation of ales increases the rate of fermentation and the production of carbon dioxide, which contributes to the yeast rising to the top of the beer during fermentation. This process can lend complex esters and phenols to the beer, adding interesting complexity and creating the hallmarks of many Belgian, French, and some German styles. The peppery finish in a French saison or the notes of banana and bubblegum in a German wheat beer are results of this yeast activity and can be manipulated based on the fermentation temperature.

Lager yeasts, by contrast, are slower-acting and produce less foam. The colder fermentation temperature also means that yeast-derived flavours like esters and phenols are rarely present in lagers. The cold temperature slows the volatilization of aromatic compounds, causing them to linger in the beer and dramatically changing the apparent flavour and aroma. This is why lagers are known for their crisp, clean taste, which allows the malt and hops to be more noticeable. Ales, on the other hand, tend to have strong fruity and spicy flavours that balance out the malt and hops.

While drinking temperature ultimately comes down to personal preference, serving temperature can unlock hidden nuances in flavour and aroma, enhancing your overall enjoyment and appreciation of the beer.

Ales are best served at room temperature, while lagers are served chilled

Drinking beer is a personal preference, and there is no one-size-fits-all temperature. Ales are best served at room temperature, while lagers are served chilled. Ales, such as IPAs, Belgian ales, and bocks, are best served at a temperature of 10°C to 13°C. This temperature range allows the intricate interplay of yeast, hops, and malt to shine, enhancing the drinking experience.

Lagers, on the other hand, are brewed to be crisp, clean, and refreshing. They are best served chilled, preferably within a temperature range of 3°C to 7°C. This ensures the beer remains crisp and refreshing, bringing out lively flavours. Serving lagers too cold can mask the flavours and aromas, resulting in a thin and almost tasteless drink.

The ideal drinking temperature for any beer depends on various factors, including the type of beer, brewing process, and tradition. For example, stronger and darker beers are generally served warmer than lighter beers. Additionally, mass-produced lagers are often served ice-cold, while craft ales and lagers may be served at slightly warmer temperatures to bring out their unique flavours.

Temperature significantly impacts the taste of beer. Warmth usually enhances flavour, while cold temperatures tend to suppress it. This is because temperature affects the activation and suppression of chemical compounds responsible for the aromas and flavours in beer. For instance, an ice-cold stout may taste harshly bitter, while a slightly warmer sample may offer a better balance between malt sweetness and roast bitterness.

Ultimately, the way you choose to drink your beer is a matter of personal preference. Experimenting with different serving temperatures can help you discover the nuances of each beer style and find the perfect balance for your taste.

Ales are fermented with Saccharomyces cerevisiae yeast, which works at high temperatures

The ability of Saccharomyces cerevisiae to work at high temperatures is due to its high energetic efficiency. When grown at sub-optimal or supra-optimal temperatures, this yeast accumulates either glycogen or trehalose as a reserve carbohydrate. At lower temperatures, glycogen is the primary reserve, while at higher temperatures, trehalose takes on this role.

The accumulation of trehalose and glycogen in Saccharomyces cerevisiae is related to the duration of the G1 phase of cell division. These reserve carbohydrates serve as energy and carbon reserves during starvation and can be mobilised to facilitate an increase in ATP flux for cell cycle progression.

The use of Saccharomyces cerevisiae in ale fermentation allows for the development of unique flavours and aromas that would otherwise be masked by colder serving temperatures. However, serving beer too warm can lead to an unpleasant drinking experience, as the sensations from hop bitterness and carbonation decrease as the beer approaches room temperature.

Therefore, while ales can be fermented with Saccharomyces cerevisiae yeast at high temperatures, the ideal serving temperature for beer is between 38°F and 55°F (3.3°C and 12.8°C).

Lagers are fermented with Saccharomyces pastorianus yeast, which works at low temperatures

Saccharomyces pastorianus is a lager brewing yeast that can be used to improve growth under hyperosmotic conditions and enhance fermentation performance. It is a stable yeast that can be stored frozen as a pure culture for decades. This yeast is particularly suited for brewing lager beer, which is fermented at low temperatures, typically between 7 and 15°C. Lager beer has gained popularity due to its "clean" flavour profile, characterised by the lack of an ester-derived fruity or floral aroma.

The lager brewing process involves pitching yeast into wort, which is a sugar solution derived from starch sources such as barley malt and wheat. The yeast ferments the wort, converting sugars into alcohol and producing carbon dioxide as a by-product. The optimal temperature for this fermentation process depends on the type of yeast used. While lagers are fermented at low temperatures, ales are typically fermented at higher temperatures, around 18-25°C.

It is worth noting that beer drinking culture varies across different countries. For example, British people are often associated with drinking beer at room temperature, while Americans are known for preferring their beer ice-cold. However, the ideal serving temperature for beer depends on the specific style, and it is generally recommended to serve lagers colder than ales.

Ales are served warm to enhance their flavour profile

Serving ales at this temperature allows for more of the flavours and aromas to come to the forefront. Ales are also brewed with ingredients that taste better at higher temperatures. Ales served at room temperature are not "warm" in the traditional sense, but rather are served at a temperature that brings out their best qualities.

While some may prefer their beer ice-cold, particularly on a hot day, drinking beer at colder temperatures can mask the flavours and aromas. Ales, in particular, can lose their flavour when chilled. Ales are best served slightly chilled to enhance their flavour profile, while lagers are served colder.

Ultimately, the perfect beer serving temperature depends on the beer style, brewing process, and tradition. However, ales are typically served warmer than lagers, and this is done to enhance the flavour profile of the ale.

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