Hot Beer: To Drink Or Not To Drink?

Drinking hot beer may sound like an unusual choice, but it was once a common practice. From the 1500s to the early 1800s, drinking beer hot was the fashion of the day. In fact, the preference for cold beer is a relatively new development, driven by the rise of German lagers, the advent of artificial refrigeration, and marketing by mega-brewers. Today, hot beer is making a small comeback, with some bars and breweries experimenting with hot beer options. While the idea of drinking hot beer may seem strange, it's worth considering the benefits, including enhanced flavour and potential health benefits.

Characteristics of Drinking Hot Beer

Hot beer was once popular

Hot beer, or heated ale, was once a popular beverage, especially during the colder months. From the 1500s to the early 1800s, it was common to find hot beer in taverns, and it was often consumed at home as well. The preference for cold beer is a relatively new phenomenon.

The history of hot beer is fascinating and deeply rooted in cultural and historical contexts. During the time when hot beer was popular, refrigeration was not yet available, and cold beer would have been considered unusual. In fact, drinking cold beer was thought to be unhealthy according to the beliefs of the time. The stomach was believed to be ruled by two "master-qualities" of heat and dryness, and consuming cold beverages was thought to upset this balance, leading to digestive issues and other ailments.

Hot beer was also seen as a nutritious and comforting drink. It provided warmth during chilly nights and was believed to aid digestion. The preparation of hot beer often involved adding spices, herbs, and even cream and beaten eggs, making it a hearty and flavourful beverage. The heat also facilitated a quicker absorption of alcohol, which may have contributed to its popularity.

The decline in the popularity of hot beer can be attributed to several factors. The introduction of lager beer, which is typically brewed to be consumed cold, and the advent of artificial refrigeration played a significant role in shifting drinking preferences. Additionally, the rise of German lagers and the impact of Prohibition in the United States further contributed to the decline of heated ales.

While hot beer may not be as common today, there is a growing appreciation for craft beers and a resurgence of interest in historical recipes. Some bars and breweries are experimenting with hot beer options, combining traditional techniques with modern tastes.

It was considered nutritious

Drinking hot beer may seem like a strange idea today, but it was once a staple of home and tavern life. In the days before refrigeration, warm beer was the norm and, for several centuries, hot beer was the drink of choice. From 1500 to the early 1800s, it was fashionable to drink "mulled" beer, which was heated and often infused with herbs, spices, sugar, and sometimes cream and beaten eggs. These drinks were seen as nutritious and were believed to aid healthy living and digestion.

The belief in the health benefits of hot beer was based on the idea that the stomach was ruled by two "master-qualities" of heat and dryness. Drinking cold beer was thought to upset this balance, leading to digestive issues and other problems. This theory of human physiology, though popular, was inaccurate and was eventually replaced by more empirical approaches. Nevertheless, the enjoyment of warm beer continued well into the 19th century.

Hot beer provided warmth on chilly nights and was seen as a nutritious drink when meals were scarce. Many hot beer concoctions supplemented alcohol with grains or dairy, blurring the line between food and drink. For example, "posset" was prepared by curdling milk or cream with hot wine or beer, and the warm liquid was drunk while the spongy curds were spooned from the surface. Another common drink was "Lambswool", which involved roasting apples until their skins burst, then blending them with heated strong, old ale, nutmeg, ginger, and sugar.

The preference for cold beer is a relatively recent development. The rise of German lagers, which are brewed to be consumed cold, and the advent of pasteurized bottling lines and refrigerated rail cars, allowed these beers to travel long distances and reach larger markets. Americans enthusiastically embraced light, crisp, ice-cold lagers, and heated ales gradually became outdated.

It's safe to drink beer at room temperature

It is safe to drink beer at room temperature. In fact, many full-bodied ales are best enjoyed at nearly room temperature. Since our ability to taste flavours varies by temperature, sweeter beers like barley wines and imperial stouts are better when served at a warmer temperature of around 60°F.

The serving temperature of beer depends on its style, and whether you want to highlight its sweet or bitter notes. Warmer temperatures make many chemical compounds more volatile, which are more easily perceived as aromas and flavours. On the other hand, colder temperatures mute our ability to taste certain flavours. For example, cold ice cream is perfectly balanced, but melted ice cream can become sickly sweet.

Our ability to taste different flavours does not change equally at different temperatures. Sweetness is the most affected by temperature, followed by bitterness, and then sourness. If you want to let the sweet malty aroma from barley wines, imperial stouts, and doppelbocks bloom over the bitter base notes, you might want to serve them just under room temperature. On the other hand, if you want to highlight the hoppy bitterness of an IPA or the carbonation from an American lager, it’s best to serve them at colder temperatures.

Generally, light-bodied, low-alcohol beers are best consumed cold, while heavier, darker drinks will taste more full and well-balanced at warmer temperatures.

Hot beer can taste good

The serving temperature of beer depends on its style and the desired taste profile. For example, sweeter beers like barleywines and imperial stouts are better when served at warmer temperatures, allowing their sweet malty aromas to bloom over the bitter base notes. On the other hand, hoppy, bitter beers like IPAs are better served cold to highlight their bitterness and carbonation.

Temperature does affect the flavour of beer, but it is the exposure to warm temperatures over prolonged periods that can cause issues. Keeping beer at room temperature can reduce its shelf life and affect its flavour within a couple of days. However, temperature cycling (warming and then cooling beer) has little to no effect on beer freshness. Beer flavour changes over time, and this process is accelerated at warmer temperatures, but there are no additional chemical reactions caused by temperature changes. So, while hot beer may not be to everyone's taste, it can certainly be enjoyable and safe to drink.

It's a myth that cycling temperatures skunks beer

It is a common misconception that cycling temperatures "skunk" beer. This is a worldwide myth. If warming and then cooling beer ruined its freshness, then all beer imported from Europe to other continents would be undrinkable by the time consumers bought it. However, this is not the case, as beer can be subjected to multiple temperature changes during its journey and still taste fine.

Temperature does affect beer to an extent. Beer is best preserved and maintained for longer when kept cold. Refrigeration helps maintain the beer's flavour as the brewer intended for a longer period. Keeping beer at room temperature can reduce its shelf life from nearly six months to only a few weeks, and exposing it to very warm temperatures can impact its flavour within a couple of days. However, these temperature changes do not "skunk" the beer.

The "skunky" taste in beer is caused by exposure to light, particularly UV rays. UV rays can break down alpha acids produced by yeast, creating a chemical called mercaptan, which is also found in skunk spray. Therefore, to prevent beer from becoming "skunky", it is crucial to store it in a dark place, away from sunlight or fluorescent light.

In summary, while temperature does play a role in preserving the freshness and flavour of beer, it is a myth that cycling temperatures will "skunk" it. The main factor contributing to "skunky" beer is exposure to light.

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