Warm Beer: What Brews Taste Best Unchilled?

Drinking warm beer might sound unappealing to some, but there are actually a number of beers that are best enjoyed at warmer temperatures. In fact, until the 20th century, it was common to drink beer warm, and it was believed to be good for your health. While modern beer culture in America centres around ice-cold beers, craft beer enthusiasts and homebrewers have led to a push to embrace a wider variety of contemporary and historical recipes, many of which are served at warmer temperatures. So, which beers can you drink warm?

Europeans prefer beer at cellar temperature, not warm

Europeans prefer their beer at cellar temperature, which is a little colder than room temperature. This is because serving beer at this temperature allows for the richness and flavour of the beer to come forward. Europeans believe that a good glass of beer should be enjoyed at a temperature that allows for the release of all the goods in the beverage.

The myth that Europeans drink warm beer likely occurred during World War II when American soldiers stationed in Britain were surprised to find that their beer was not frosty cold. Instead, they were served real ale, which was not as chilly as they expected. This myth has since been perpetuated and has become common knowledge among Americans.

However, it is important to note that the term "warm" is relative when it comes to beer temperature. What Americans consider cold and warm beer temperatures may not be the same for Europeans. In Europe, an ale typically has a recommended serving temperature of 50-55 degrees Fahrenheit, which is considered cool and refreshing by European standards. Lager is served at a slightly colder temperature, between 45-50 degrees Fahrenheit, to allow the citrus flavours and aromas to peak.

The difference in beer-drinking cultures between Americans and Europeans can also be attributed to varying attitudes towards beer. In most European countries, beer is commonly consumed and can replace a soda or water. Europeans are passionate about their beer and want to enjoy every flavour, aroma, and scent, which is why they prefer to drink it at cellar or room temperature. On the other hand, Americans typically view beer as a refreshing drink to enjoy after a long day of work or on a sunny day, and thus prefer it to be ice-cold.

Drinking warm beer aids digestion

Drinking warm beer is said to aid digestion. In fact, warm beer was once a common ingredient in recipes for warm porridges and flip, a mixture of dark ale, rum, and sugar. However, this notion has been largely debunked, as alcohol is known to impede gastric emptying and affect the nerves responsible for transporting food in the abdomen.

Despite this, the idea that warm beer aids digestion persists, and it is worth examining the reasons behind this belief. One reason may be that drinking a warm beverage can provide a soothing and relaxing effect, which can indirectly help with digestion. Warm liquids can also help to break down and dissolve fats and oils, which can aid in the digestion of fatty foods. Additionally, the bitter substances found in beer, such as hops, can stimulate the release of digestive enzymes and aid in digestion.

Another reason why warm beer was historically believed to aid digestion is that it was often consumed as part of a meal. In the past, beer was a staple drink and was consumed with every meal, including breakfast. Beer was also often used in cooking, adding flavour and moisture to dishes. By including beer as part of a meal, it was thought to aid in the digestion of other foods.

Furthermore, the carbonation present in beer can also contribute to the perception that it aids digestion. Carbonation can help to stimulate the digestive process and provide a feeling of relief, particularly after a heavy meal. The bubbles in carbonated beverages can also help to break down food particles, making them easier to digest.

While the belief that drinking warm beer aids digestion may not be scientifically supported, it is important to note that beer, when consumed in moderation, can have some positive effects on digestion. Beer contains fibre, which can promote a healthy gut and regular bowel movements. Additionally, the hops in beer contain polyphenols, which have been linked to gut health and the reduction of inflammation in the digestive tract.

Warm beer was once considered healthy

The preference for drinking cold beer is largely a result of modern marketing by mega-brewers, who promote their products as ice-cold to mask the poor taste of their watery lagers. Drinking cold beer suppresses the flavour and increases carbonation, giving a pleasant tingle that can hide the true taste of the drink.

However, drinking warm beer has its advantages. Warmer temperatures make chemical compounds more volatile, enhancing the aroma and flavour of the beer. This is why hot coffee has a stronger smell than coffee beans. Warmer temperatures also allow the drinker to appreciate the full flavour of the beer, especially with craft beers.

In the past, warm beer was considered to aid digestion. Heated beer was also believed to be healthier than cold beer, based on classical theories of medicine that likened the stomach to a cauldron boiling and breaking down cooked food. Drinking cold liquids was thought to quench the digestive "fires", endangering the vital process of digestion.

In addition to its perceived health benefits, warm beer was a source of comfort and warmth during chilly winter months. It was also a way to make questionable home brews more palatable, as the warmth would mask off-flavours and the addition of spices and sugar would improve the taste.

While the belief that warm beer is healthy has fallen out of favour, there is a growing appreciation for craft beers and a willingness to experiment with different serving temperatures to enhance the drinking experience.

Ice-cold beer masks the poor taste of watery lagers

In fact, according to an article in Esquire, mega-brewers perpetuate a conspiracy to serve beer ice-cold to hide the poor taste of their watery lagers. The article quotes Mark Garrison, who writes that there is "practically no beer worth drinking that should be served under 40 degrees Fahrenheit." Tap beer, for reference, is usually served at a chilly 38 degrees Fahrenheit.

Serving beer ice-cold mutes the flavour, causing drinkers to miss out on the more complex flavours that would be present at warmer temperatures. This is particularly true for craft beers, where the low temperatures dampen the flavour.

When drinking good beer at home, it is recommended to ditch the ice and let the beer come to room temperature or warmer before opening. Wheat beers, pilsners, and other light beers are best served at 40-45 degrees Fahrenheit, while dark styles like cask ales and imperial stouts are ideal at 50-55 degrees Fahrenheit. Ambers and bocks fall somewhere in between.

Interestingly, the preference for ice-cold beer is a relatively recent development. In the 19th century, it was common to be served warmed ale during the cold winter months. However, with modern refrigeration and the advent of mass-produced beer, the preference for ice-cold beer has become ingrained in modern beer culture, especially in America.

Stronger and darker beers are fine at room temperature

Joshua Austin, a Certified Cicerone, Sommelier, and Specialist of Spirits, advises that hoppy, light beers and lagers can be "truly awful at warmer temps". He suggests that beers with more flavour, such as amber ales, scotch ales, and heavy stouts, are better suited to drinking warm. Joanna Postlethwaite, another Certified Cicerone, recommends a robust stout with fresh black coffee notes for drinking at room temperature. She says that the roasted malt backbone holds up well at warmer temperatures, and the beer releases yummy black coffee and dark chocolate aromas as it warms.

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The preference for drinking beer ice-cold is a recent development. In the days before refrigeration, beer was served at ambient temperature, or cellared to be barely cool. In fact, for several centuries, from 1500 to the early 1800s, hot beer was the fashion of the day. Known as "mulled" beer, it was infused with herbs and spices and often served with sugar, cream, and even beaten eggs.It was considered to be an aid to healthy living and good for digestion. This tradition was continued by settlers in colonial America, who would drink hot beer in the winter for warmth and comfort.

Even as late as the 19th century, Europeans preferred their beer at cellar temperature, which is slightly colder than room temperature. This is where the myth that Europeans drink warm beer comes from; during World War II, American soldiers stationed in Britain were surprised to find that their beer was not ice-cold as they were used to.

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