Wine and Beer Enthusiasts

[it wasnt me]

True, and some beers (especially darker ones) have a much deeper flavour when held in my warm hands for a while.

 

[decafjava]

Same with white wine and rosé. Very nice chilled outside on a terrace in the late spring or summer. Chilled NOT ice cold.

 

[rhett7660]

I think this is something overlooked especially with te domination of "soda-pop" beers the mass produced ones that are served almost freezing I do like a cold lager on a hot day but even then not just above freezing and especially for the amber, dark, IPAs etc.! You lose the flavour (he wrote preaching to the choir).

A good stout or porter that is served just above room temperature and then is allowed to warm up, in some cases really brings out the flavors of the beer.

Lagers, IPA's, and the like, I like them cold, and depending on which one, I like them really cold. There are only a hand full of IPA's that I have found that if served chilled, taste really good, but most of your mass produced ones, start to taste really bad as they warm up. Same for the mass produced lagers.

 

[Scepticalscribe]

I think this is something overlooked especially with te domination of "soda-pop" beers the mass produced ones that are served almost freezing I do like a cold lager on a hot day but even then not just above freezing and especially for the amber, dark, IPAs etc.! You lose the flavour (he wrote preaching to the choir).

Agree completely.

I used to think that I liked cold beers, but now realise that to serve a beer too cold is to destroy almost all the flavour.

Nowadays, I prefer dark beers at room temperature, and, other than on a very hot day, - when a cold lager is welcome - in general, these days, I prefer my beers cool, rather than cold.

 

[Scepticalscribe]

Same with white wine and rosé. Very nice chilled outside on a terrace in the late spring or summer. Chilled NOT ice cold.

Agree re rosé - that is a wine best reserved for a warm summer's day, and best served quite cool.

And there are some white wines - those summer Savignon Blanc styles - which work very well when served cool.

However, in general, I find that I prefer white wines with more body (a good white Burgundy, a Viognier, etc) to be served cool, - perhaps approaching room temperature - rather than cold.

A good stout or porter that is served just above room temperature and then is allowed to warm up, in some cases really brings out the flavors of the beer.

Agree completely.

Lagers, IPA's, and the like, I like them cold, and depending on which one, I like them really cold. There are only a hand full of IPA's that I have found that if served chilled, taste really good, but most of your mass produced ones, start to taste really bad as they warm up. Same for the mass produced lagers.

And again, yes, I am broadly in agreement with you.