>Chilling to "ice cold" retards the release of aromas, and hides the taste.
>Now why would you do that?
Ed, you would do that if your beer was made with fermented cereals like rice
and cornflakes and where the list of preservatives is longer than the list of
the required ingredients for beer (water, malted barley or malted wheat, hops
and yeast). eg most of the popular American beers from Miller, Bud, Coors etc)
have to be chilled to make them palatable.
<much longer rant deleted>
Luckily today there is excellent beer available in the US from many
microbreweries but Americans have been pre-programmed to chill the heck out of
beer and by comparison English beer seems warm although I have observed that
over the years there is a lot more chilled lager consumed in the UK than I
remember from my misspent youth.
As you rightly point out, English beer, particularly the bitters, pale ales
and IPA's are typically consumed at around 55 degrees F with the stronger
beers like barley wines usually at room temp.
Yum.
Stan (Former Englishman and part time beer snob)
-----Original Message-----
From: Ed Bratt [mailto:bratt@sasktel.net]
Sent: Thursday, December 13, 2007 2:13 PM
To: Foster, Stan; John Macartney; spitfires@autox.team.net;
triumphs@autox.team.net; 6-Pack
Subject: Re: [6pack] A living testament :)
>Lucas lore like why the English drink warm beer etc.
I have only visited Britain once, but never had a "warm beer".
Just a couple of facts about British beer temperatures:
First, the myth that the British serve their beer at "room temperature"
is false. Yet there is an exception: Some of the fuller flavoured beers,
dark ales and stouts are actually preferred to be served at or near room
temperature. This is done so you can taste them to their fullest.
The British standard temperature for serving beer in most British pubs is
between 50 and 55 degrees F. and is referred to as "cellar temperature".
All British beers have various flavours, and differing aromas which become
lost at lower temperatures. Historically, British beers were taken as a
meal, as a "workman's lunch", so beer is still, to some degree, looked upon
as a food.
Chilling to "ice cold" retards the release of aromas, and hides the taste.
Now why would you do that?
Ed Bratt
Regina Saskatchewan
1976 TR6
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