Australia loves its beer icy cold. Our hot temperatures and long summers call for a cold, refreshing drink, and many turn to “a big cold beer”.
But not all beers are equal, or rather, not all beers taste their best at the same temperature. Depending on the type of beer and where it’s from, there are varying temperatures that are suggested to allow the beer to taste its best.
Temperature has a big effect on your taste buds, so beers that are full bodied and complex in flavour often get muted when they are served too cold.
When in doubt follow this rule of thumb: light body and low alcohol beer tastes better cold, while full body and high alcohol beers are better warmer.
If you’re storing lots of different varieties of beer together, it might make it quite difficult to cater to all requirements. The best thing to do in this situation is to take out your warmer beers from refrigeration early and allow them to reach their best temperature.
There’s a reason most people like their red wine at room temperature and their white wine cold, the flavours are at their best in these temperatures.
So instead of chucking a bag of ice over your Belgian ale or chilling your stouts near to freezing, here’s a guide to storing different beers at their best serving temperatures.
- 2–4°C: Mass market light lagers, like Australian beers Victoria Bitter and XXXX Gold.
- 4–7°C: Czech and German Pilsners, Munich Helles, wheat beers, and Kölsch
- 7–10°C: IPAs, American pale ales, porters, and most stouts
- 10–13°C: Belgian ales, sour ales, Bocks, English bitters and milds, Scottish ales
- 13–16°C: Barleywines, imperial stouts, Belgian strong ales, and Doppelbocks
But remember, these temperatures are just suggested, if you still like your Guinness icy cold, no one’s going to stop you.