Following some research i did on CO2 volumes (BJCP recommended) and serving temperatures(primarily ratebeer.com) I came up with the graph below. This is extremely subjective information and i did find differing information but i tried to sort it out best I could. Comments welcome. The raw data is attached in the pdf doc.
Please note that this information is geared toward taste/beer experience and may differ significantly from the restaurant / equipment manufacturer recommendations (which seem primarily motivated in maximizing revenue). For example Micromatic recommends 38F, any warmer and the retailer loses out on the beer foam inside the keg, and any colder the retailer overfills glasses and customers buy less.
Colors in the graph mean nothing and serve only to differentiate styles. Some style names were too long for filled in colors, only the colored area is accurate.
Last edited by outside92129; 05-07-2012 at 04:37 PM.
Reason: Moved raw data to pdf for easier reading
And attached are the files for the charts. I had to convert them to pdf (.xls can't be uploaded to HBT) but the data can be cut'n'pasted out to excel, etc.
Temperature vs CO2 Volumes for Serving Beer
Linear Mode
