Surely you, the reader, consider yourself a beer lover. A person who likes to sit down, take a good pitcher (or third, depending on the person) and enjoy it quietly. Well, know that the most normal thing is that you have drunk your beer badly most of the time, at a temperature that alters its basic properties.
With the arrival of high temperatures, one of the plans that most emerges among the Spanish public is to drink a beer as cold as possible with the desire to alleviate thirst and heat. An action that, however, harms this liquid, just like a temperature that is too hot, causing its nuances and aromas to be partially lost.
And it is that the widespread sentence that a beer should be consumed at a temperature below 3 degrees is false. More in the artisan ones, these can be left without intensity, smell and even flavor. For its part, the hotter it is, it loses the bitterness of its hops while the gas decreases.
Therefore, in the middle point is the key to be able to perfectly consume a beer. However, just as each teacher has his little book, each beer has its point and, for example, the more alcohol and the stronger it is, the hotter it should be, just as Lagers should be served colder than Ale.
Temperature according to each beer
But then, what are the sweet spots? Well, in general, a beer should not be drunk below 1 degree or above 12.5 degrees, but depending on the type, these are the established measures:
– Little graduation and fruit trees, between 3 and 7 degrees.
– Light lagers, between 1 and 4 degrees.
– Pilsner and Pale Lagers, between 3.5 and 7 degrees.
– Wheat, between 4 to 10 degrees.
– Ipa, American Pale Ale, Dark Lager and Amber, between 7 to 10 degrees.
– Porter and Stout, between 7 and 13 degrees.
– Belgian Strong, Mild, Brown Ale, between 8 and 12 degrees.
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