This is a riddle to me, but maybe some really smart beer science person can explain why I have three different professional beers in 12oz cans that taste like they were held at significantly different storage temperatures based on the subjective temperature analysis of the first few sips.
My beer fridge is held at 34F. Some beers taste like they were stored at that temp. Others taste like they were stored at 40F and others taste like they were stored at 46F. This set of observations is based on many mixed sessions that share the common theme of three different 12oz canned beers hitting the cooler at the same time.
Is there an explanation for this?
My beer fridge is held at 34F. Some beers taste like they were stored at that temp. Others taste like they were stored at 40F and others taste like they were stored at 46F. This set of observations is based on many mixed sessions that share the common theme of three different 12oz canned beers hitting the cooler at the same time.
Is there an explanation for this?