Pedantic, but most beers should be drank (according to the manufacturers and experts) at 7-13c depending on type of beer. Exceptions always exist to confirm the rule. Which is above fridge and around "cellar" temperatures.
Unless you drink Schultenbrau, which tastes worse cold than at room temperature (/s, kind of).
Do they? But why? Why would they? Are they simply accustomed to tasting it that way? I should say "not tasting it" because chilling a beverage basically kills its flavours, and they never make it to your tongue correctly.
I would say that many people would be surprised and amazed if they tasted such things as Pepsi without ice, and without coming right out of the fridge.
Unfortunately, any lack of refrigeration really messes up supply chains and will eat into anyone's bottom line, so it's not a realistic goal.
This stuff is panel-tested out of the wazoo. There's a reason bitterness, hoppiness, alcohol levels, differ market by market, even on brands of the same brand/line extension.
Beer also does not require refrigeration throughout the entire supply chain, they happily sit in a warm warehouse waiting to be picked up by an unrefrigerated truck, only to be cooled at the outlet or consumer.
There is so much more to enjoyment of consumption than just "taste".
Smell, touch, look, mouthfeel, nostalgia, temperature, color, other various human factors (ie I always eat this with my friends), sounds, cost
ALL of these affect your experience of consuming something.
Your insistence on ignoring the holistic experience because cold things don't react as well to produce taste sensations is misguided.
Never mind that plenty of things a DESIGNED to be consumed cold, and eating it room temp or warm would be contrary to the design. Beer and other soft drinks are often in this category as they intend to be "refreshing".
You don't drink your beer at 85 Celsius right? Why not? You will "taste" it more!
I've always theorized that, in prehistory, the only source of cold water would be recent snowmelt; streams that came fairly directly from a probably-clean source. Warm water could have all sorts of things growing in it. So our ancestors who found cool water to be particularly refreshing and sought it out might have suffered less from waterborne illness.
consp|10 months ago
Unless you drink Schultenbrau, which tastes worse cold than at room temperature (/s, kind of).
elric|10 months ago
The same goes for wine, by the way: cellar temperature is usually optimal.
AStonesThrow|10 months ago
Do they? But why? Why would they? Are they simply accustomed to tasting it that way? I should say "not tasting it" because chilling a beverage basically kills its flavours, and they never make it to your tongue correctly.
I would say that many people would be surprised and amazed if they tasted such things as Pepsi without ice, and without coming right out of the fridge.
Unfortunately, any lack of refrigeration really messes up supply chains and will eat into anyone's bottom line, so it's not a realistic goal.
nuthje|10 months ago
Beer also does not require refrigeration throughout the entire supply chain, they happily sit in a warm warehouse waiting to be picked up by an unrefrigerated truck, only to be cooled at the outlet or consumer.
mrguyorama|10 months ago
Smell, touch, look, mouthfeel, nostalgia, temperature, color, other various human factors (ie I always eat this with my friends), sounds, cost
ALL of these affect your experience of consuming something.
Your insistence on ignoring the holistic experience because cold things don't react as well to produce taste sensations is misguided.
Never mind that plenty of things a DESIGNED to be consumed cold, and eating it room temp or warm would be contrary to the design. Beer and other soft drinks are often in this category as they intend to be "refreshing".
You don't drink your beer at 85 Celsius right? Why not? You will "taste" it more!
myself248|10 months ago