twd000
Well-Known Member
I have noticed with many "finer" beers that serving them slightly warmer than fridge temp (say 45 - 50 F) tends to "open up" a lot of more complex flavors. Especially on heavily hopped IPAs like Sierra Nevada Torpedo, for instance. I have seen several official-looking references insisting that beer be shipped and served at 38 degrees. I can understand storing and shipping colder for preservation, but isn't that too cold for enjoying the full flavors when serving?