Guinness, room temperature or cold?

[Clockwork John]

No beer is meant to be served at room temperature (70 degrees). But many English-style ales are meant to be served at cellar temperature, which is 50-55 degrees. This might seem warm to Americans who are used to drinking their beer ice cold (30-40 degrees). Cold beer is an American invention to mask the fact that American macros have no flavour! When you serve beer that cold it numbs your taste buds, and you can't taste anything. Do yourself a favour and drink your ales at cellar temperature. You might be amazed at what you're missing!

Andrew.

I have to agree. Guinness draught is best cool. Not cold. Take it out of the fridge a few minutes before you pour it.

[ChromeScholar]

Do yourself a favor and look for anything from these folks. (I especially recommend The Czar imperial stout, Collaboration not Litigation ale, and the IPA) Drink their beer for a month or so, then go back and try a Guinness.

[TheKiltedWonder]

Cold beer is an American invention to mask the fact that American macros have no flavour!

Actually I think it's more a result of German beer-makers using bottom-fermenting yeasts which meant that the temperatures of the beers had to be quite low. Beers were brewed in the winter months because that's when it was cold enough for the style. Lager (from "lagern" "to store") refers to it having been stored in these cooled locations. Lager caught on in the Germanic/Czech town of Plzn (Pilsen) in today's Budvar (Budweiss) Region where an especially clear and crisp beer was created: the Pilsner. When German's emigrated to the U.S. they brewed equally light and cold beers (not equal in taste-at least not now) and A. Busch even named it after that region--hence, Budweiser. So that urban legend about Americans inventing col beer has been taken down.

Ales are top-fermenting and don't need the same cold temperatures, hence the UK predilication for warmer beer. I believe stout's and porter's have a top-fermenting yeast as well, so feel free to drink it at a cellared temperature. It's not a pilsener after all.

[Casper]

Guinness Draught (cans or bottles) = Cold
Guinness Stout/Extra Stout = barely chilled

I've had several arguements with people over this. The 'purists' will always say that it needs to be served warm, like in Ireland. Most don't know that there are actually several varieties of Guinness.

The above statements on 'cellared temperature' also hold true to wine. Whites are to be chilled, and reds are to be served at 'room temperature'. Well, when those rules were made, 'room' temperature was 10-12c, not the 20-22c that it is now.

[canawler]

Do yourself a favor and look for anything from these folks. (I especially recommend The Czar imperial stout, Collaboration not Litigation ale, and the IPA) Drink their beer for a month or so, then go back and try a Guinness.

I've not had the pleasure of trying anything from Avery but in general, most craft brewing establishments (thankfully Pennsylvania is littered with them) produce beer that is worlds better than any of the mass marketed products out there. This may be heresy to many, but after drinking many good stouts and porters, I've always found Guinness to be kind of like water. Now don't get me wrong, I will sometimes drink Guinness but usually only when the restaurant doesn't have anything better.

[Yaish]

I like to wait a bit before the first sip, just enough to let it warm up a bit. Once it's just below room temp quaff it quick, and finish before it gets all the way to room temp.

Besides, it lets you watch the nice cascade...

[Big Homestead]

Guinness? Served Cold.

As a Canadian, I cannot talk about beer without voicing what I consider #1 from the tap....and shockingly it is not a Canadian made bevy.

Hoegaarden. Click here to learn more.

[OFCJAX]

What, no PBR fans?

JK

I prefer it cold but not frosty. First Guiness I ever had was in France of all places, while deployed overseas with the Marine Corps. Luckily we pulled into port a few places with some Brits and the Scots aboard made good drinking buddies!

[PiobBear]

Draft Guinness: 42.8 F/6 C
Guinness Cans: 38.3 F/3.5 C

[macwilkin]

I've not had the pleasure of trying anything from Avery but in general, most craft brewing establishments (thankfully Pennsylvania is littered with them) produce beer that is worlds better than any of the mass marketed products out there. This may be heresy to many, but after drinking many good stouts and porters, I've always found Guinness to be kind of like water. Now don't get me wrong, I will sometimes drink Guinness but usually only when the restaurant doesn't have anything better.

Amen. Think global, drink local. Support your local microbrewery.

Regards,

Todd