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.
View attachment BeerStylesData.pdf
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.
View attachment BeerStylesData.pdf
