Room Temperature Beer: Safe To Drink?

Drinking beer at room temperature is a topic of much debate. While some people prefer their beer ice-cold, others argue that drinking beer at room temperature allows for more of its flavours and aromas to come to the forefront. However, as the beer approaches room temperature, the sensations from hop bitterness and carbonation can decrease, resulting in a flat-tasting experience.

It's worth noting that the ideal serving temperature for beer depends on the style, brewing process, and tradition. Lagers, for example, are typically served colder than ales, and stronger and darker beers are usually served warmer than lighter beers.

Is it okay to drink room temperature beer?

It is safe to drink beer at room temperature

Despite ingrained preferences for ice-cold beers, 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 warmer.

However, keeping beer at room temperature can reduce its shelf life from nearly six months to only a few weeks, and exposing the same beer to very warm temperatures can affect its flavour in a matter of days.

Historically, it was quite common to be served warmed ale during the cold winter months of the 19th century. Our preference for cold beer is actually a recent development.

The ideal temperature for serving beer is subjective and depends on the type of beer

While some people enjoy their beer ice-cold, others prefer it at room temperature. Serving temperature can affect the taste of the beer, and certain types of beer are best served at specific temperatures to bring out their unique flavours and aromas.

For instance, full-bodied ales are best enjoyed at nearly room temperature, as the higher temperature enhances the sweet malty aroma from barleywines, imperial stouts, and doppelbocks. Warmer temperatures also allow the flavours and aromas of darker, heavier beers to come to the forefront. On the other hand, hoppy, bitter beers, such as IPAs, and light-bodied, low-alcohol beers are better served at colder temperatures to highlight their hoppy bitterness and carbonation.

It is worth noting that while temperature affects the taste of beer, it does not impact its safety. Additionally, temperature cycling (warming and cooling) does not affect the quality of the beer. However, keeping beer at room temperature can reduce its shelf life and prolonged exposure to very warm temperatures can affect its flavour.

Warmer beers are said to have more flavour

Drinking beer at room temperature is perfectly safe. However, the ideal serving temperature depends on the style of beer and the brewing process.

Beer served too cold can mask many flavours and aromas. The cold temperature slows the volatilization of aromatic compounds, causing them to linger in the beer. This can dramatically change the apparent flavour and aroma of the beer, sometimes making it taste thin and tasteless. The cold also enhances qualities like bitterness, dryness and carbonation, which can make for a very unpleasant drinking experience with a harsh texture.

On the other hand, warmer beers are said to have more flavour. Warmer temperatures make many chemical compounds more volatile, and volatile compounds are more easily perceived as aromas and flavours. This is why we can smell hot coffee much more powerfully than unground beans. Warmer beers allow for more of the flavours and aromas to come to the forefront. However, as beer approaches room temperature, the sensations from hop bitterness and carbonation can decrease, which can lead to an almost flat-tasting experience.

Generally, light-bodied, low-alcohol beers are best consumed cold, while heavier, darker drinks will taste more full and well-balanced at warmer temperatures. For example, sweeter beers like barleywines, imperial stouts and doppelbocks are better when served at warmer temperatures (around 60°F). This allows the sweet malty aroma to bloom over the bitter base notes. On the other hand, if you want to highlight the bitterness of an IPA or the carbonation of an American lager, it's best to serve them at colder temperatures.

Beer is best preserved when kept cold

The reason for this is that several factors can affect the longevity of beer, and these factors are accelerated at higher temperatures. For example, oxidation, which produces cardboard and sherry-like flavours, occurs faster at higher temperatures. Warmer temperatures also increase air pressure, which further increases the rate of oxidation.

UV exposure is another factor that can ruin beer. UV rays can break down alpha acids in beer, causing it to develop a "skunky" flavour. Therefore, if storing beer at room temperature, it is important to keep it in a dark place.

Finally, bacteria can proliferate in room-temperature beer if it is unpasteurised or does not have a high enough alcohol content to kill off foreign bacteria.

The ideal serving temperature for beer depends on the style, brewing process, and tradition. Generally, light-bodied, low-alcohol beers are best served cold, while heavier, darker drinks are better served at warmer temperatures. Lagers are served colder than ales, stronger beers are served warmer than weaker beers, and darker beers are served warmer than lighter beers.

While it is recommended to keep beer cold to preserve its freshness, temperature cycling (warming and then cooling beer) does not seem to affect its flavour or quality. This is fortunate, as even during shipping, beer will likely be subjected to temperature changes.

Storing beer at room temperature can shorten its shelf life

An unopened bottle of beer stored at room temperature can last between 6-9 months. However, storing the same beer in the fridge can extend its shelf life to about two years. Beer is best preserved when kept cold. Exposure to warm temperatures can reduce its shelf life from nearly six months to only a few weeks.

Oxidation occurs faster at higher temperatures, and air pressure naturally increases as temperature rises. Storing beer in a hot place will therefore dramatically increase the rate of oxidation, leading to cardboard and sherry-like flavours. UV exposure is another concern. Beer stored in direct sunlight can develop "skunky" flavours due to the breakdown of alpha acids.

Bacteria is also a factor. Foreign yeasts and bacteria can proliferate in room-temperature beer if it is unpasteurised or does not have a high enough alcohol content to kill off foreign bacteria.

While temperature cycling (warming and then cooling beer) does not directly affect beer quality, it can increase the likelihood of exposure to sunlight or heat above room temperature, which can ruin the beer. Storing beer at warmer temperatures can also result in higher oxidation levels, which can lead to stale-tasting esters that persist even after the beer is returned to colder temperatures.

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