Pubs Have Been Serving Beer Wrong For Years And We Had No Idea
The thought of a nice long cold beer on Friday arvo helps a lot of us get through every week at the office.
Many pubs will chill their glasses in the fridge or freezer to make the beer colder. Aussies tend to have a “more is more” culture when it comes to beer, the colder the better. But comprehensive testing, tasting and experimentation has shown that we may be consuming the golden fluid colder than we should.
According to craft brewer, Richard Easterby, beer isn’t supposed to be served at freezing temperatures. He reckons frozen glasses ruin around 80% of the beer’s carbonation as soon as the beer is ejaculated in from the tap. Why is that an issue? Because carbonation is what carries the acidity and flavour of the beer. We should probably listen to this dude. He’s had more beers in his time than we’ve had hot dinners!
Easterby reckons the flavour in different beers changes completely at different temperatures. For example, an IPA should be enjoyed at around 9 degrees for maximum flavour, whilst stouts and darker beers should be a little warmer. It’s true that as your beer gets warmer, it tastes more ‘beery’. You know your mate who’s been sitting on a pot for the better part of an hour? He can tell you!
If you’re a beer connoisseur at a house party or barbecue, the same goes for grabbing a tin of craft beer out of the Esky. It’s best practice to let them warm up a tad before cracking them open. Maybe even do away with the stubby holder until you’re satisfied they’re getting to an enjoyable temperature.
So next time the barman reaches for a frosted beer glass, politely decline. Get those glasses a bit warmer before filling them with the glorious amber liquid.
H/T: The Chive