American Beer In Great Brittain: A Cultural Comparison

The British do not drink American beer warm. In fact, they don't drink any beer warm. The confusion arises from the fact that the British drink cask ale, also known as real ale, which is served at a slightly warmer temperature than what is common in America. Cask ale is brewed and served from a cask, allowing the yeast to do its work naturally within the container, resulting in a stronger flavour profile. The hops in cask ale also taste less familiar to Americans, as British brewers often use hops with a different flavour profile and character.

Differences in temperature: British beer is served at room temperature, while American beer is served cold

While there is no single ideal temperature for serving beer, and the "right" temperature depends on the style of beer, the drinking method, and the room temperature, there are notable differences in the serving temperatures of British and American beer.

British Beer Serving Temperature

British beer, including cask beer (also called real ale), is typically served at cellar temperature, between 10°C and 14°C (50°F and 57°F). This temperature range is said to bring out the subtle flavours of British beer, which would be overwhelmed if served colder. Cask beer is unfiltered and unpasteurised, giving it a limited shelf life, and it is served with only natural carbonation.

American Beer Serving Temperature

American beer, on the other hand, is often served colder, with some sources recommending a range of 38°F to 55°F (3°C to 13°C) for all beers. Lagers, including American Macro Lagers and Light Lagers, are typically served colder, while ales and stouts are served at warmer temperatures within this range.

Effects of Temperature on Beer

The temperature at which beer is served can significantly impact its flavour and aroma. Serving beer too warm can result in a flat-tasting beer, while serving it too cold can mask its flavours and aromas. Colder temperatures can enhance bitterness, dryness, and carbonation, resulting in a crisp, refreshing feel. However, it can also suppress the release of aromatic compounds, leading to a thin and tasteless beer. Warmer temperatures allow more flavours and aromas to come through but can reduce the sensations of bitterness and carbonation, resulting in a flatter-tasting beer.

Alcohol content: British beer is weaker than American beer, with an ABV of below 5%

British beer typically has a lower alcohol content than American beer. While the average American beer has an ABV of around 5%, British beers tend to fall below this percentage. For example, a Newcastle Brown Ale has an ABV of 4.7%, and a pint of bitter, a popular English beer style, typically has an ABV of between 3.5% and 4.1%.

The difference in alcohol content between British and American beers is likely due to a combination of historical and cultural factors. In the UK, beer has been brewed for thousands of years, and during this time, the country has developed a strong tradition of cask ale, or "real ale," which is typically served unpressurised, unfiltered, and unpasteurised. Cask ale has a shorter shelf life than beer served under pressure and is meant to be consumed within a few days of delivery to the pub. Because of this, cask ales are usually lower in alcohol content than beers that have been filtered or pasteurised, which have a longer shelf life.

In addition to the tradition of cask ale, the UK also has a history of imposing taxes on beer based on its strength. In the 18th century, a system of progressive taxation was introduced, which was based on the cost of ingredients used in brewing. This system led to three distinct gradations of beer: "table," "small," and "strong." The tax on stronger beers was higher, which may have contributed to the prevalence of lower-ABV beers in the UK today.

While British beers tend to have a lower alcohol content than American beers, it's worth noting that the ABV of beer can vary widely in both countries, and there are examples of beers with high alcohol content in both the UK and the US. For instance, the popular American beer Steel Reserve 211 has an ABV of 8.1%, while the English beer Sarah Hughes Ruby, a strong mild ale, has an ABV of around 6%.

Despite the differences in alcohol content between British and American beers, both countries have a rich and diverse beer culture, with a wide range of styles and flavours available for drinkers to enjoy.

Carbonation: British beer has less carbonation than American beer

Carbonation is a key differentiator between British and American beer. British beer has less carbonation than American beer. This is because, traditionally, the only carbonation in British beer came from the carbon dioxide produced during fermentation in open tanks. In contrast, German brewers would "spunde" their fermentations, capturing the carbon dioxide and naturally carbonating their beers to much higher levels.

British beer, specifically traditional English ales served from casks, have very low levels of carbon dioxide, usually around 1.8 volumes. In comparison, most beers in the United States contain between 2.5 and 2.6 volumes of carbon dioxide. This difference in carbonation levels is noticeable when tasting the beers, with British beers having a more subtle fizz.

The BJCP Guidelines (Beer Judge Certification Program) provide suggested carbonation levels for different beer styles. For example, a Belgian Tripel is on the high side of carbonation (2.4–3.0 vols), complementing the unique phenolic flavours of this style. On the other hand, an English Barleywine (1.6–2.5 vols) has lower carbonation, allowing the maltiness of the beer to shine through.

While bottled British ales tend to have higher carbonation levels than cask ales, they still have less carbonation than most lagers. The carbonation level can also vary depending on whether the beer is bottled or served on draft, with bottled beers typically having higher carbonation.

The difference in carbonation levels between British and American beers is not just a matter of tradition but also has an impact on the flavour and mouthfeel of the beer. Beers with complex palates usually have lower carbonation levels, allowing the true identity of the beer to shine through. On the other hand, beers with less complex palates that are meant to be served ice-cold typically have higher carbonation levels.

In conclusion, British beer, especially traditional cask ales, has less carbonation than American beer due to historical brewing practices. This difference in carbonation levels affects the taste and mouthfeel of the beer, with British beers offering a more subtle fizziness that highlights the complex flavours of the brew.

Taste: British beer has a richer taste than American beer

British beer has a richer taste than American beer. While American beer is served cold, British beer is served at room temperature, allowing its taste to develop fully.

British beer is brewed at room temperature, so its flavour is at its best at that temperature. In contrast, American beer is brewed in cool cellars, so it is served cold.

British beer also has a stronger flavour profile due to the natural carbonation process. The yeast stays within the container, and the beer is served slightly warmer, allowing all the flavours to come out.

Additionally, British hops often have a different flavour profile to American hops. British hops tend to be earthy, woody, and floral, while American hops have more citrus, pine, and resin notes.

The serving temperature and flavour profile of British beer make it a unique drinking experience compared to American beer.

Brewing process: British beer is brewed at room temperature, while American beer is brewed in cool cellars

The brewing process for British and American beer differs in terms of the temperature at which the beer is brewed and served. British beer is brewed and served at room temperature or "cellar temperature", typically ranging from 10-14°C, while American beer is brewed and served chilled, ideally between 38-55°F.

British Beer

British beer, specifically cask beer, has a long history in England, dating back thousands of years. Cask beer, also known as real ale, is characterised by its maturation process, which takes place in the cellar of the pub rather than at the brewery. It is traditionally served at "cellar temperature", which falls between 10-14°C, although stouts are typically served slightly warmer, around 14-15°C. This temperature range is believed to bring out the richness and complexity of the beer, providing a refreshing and thirst-quenching drinking experience.

American Beer

On the other hand, American beer is often associated with ice-cold temperatures, and advertisements often promote the idea that beer should be served chilled. However, serving beer at extremely low temperatures can mask its flavours and aromas, resulting in a thin and tasteless drinking experience. The ideal temperature range for serving American beer is between 38-55°F, which is slightly colder than the range for British beer.

Factors Affecting Beer Temperature

Several factors influence the recommended serving temperatures for different types of beer. Lagers are typically served colder than ales, and stronger beers are generally served warmer than weaker beers. Additionally, darker beers are usually served at warmer temperatures than lighter beers.

Optimising Flavour

Ultimately, the brewing and serving temperatures for both British and American beer are chosen to optimise the flavour and aroma profiles of the beer. By serving beer at the recommended temperatures, drinkers can fully appreciate the nuances of the brewing process and enjoy a well-rounded sensory experience.

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