The Misunderstood Journey from Chilled to Room Temperature: Why Your Craft Beer Is Still A-Okay
The Misunderstood Journey from Chilled to Room Temperature: Why Your Craft Beer Is Still A-Okay
Craft beer being sold in a ‘to go’ store fridge display.
In the ever-evolving world of craft beer, myths and misconceptions can sometimes cloud our judgment and rob us of simple pleasures. One such fallacy is the staunch belief that once a beer leaves the cool sanctuary of the fridge, it must never return under penalty of ruining its intricate flavors. But, dear readers, it’s high time we dispel this myth and embrace the fluidity of our beloved brews’ temperatures. Let’s delve into why transitioning from cold to room temperature—and yes, back again—is perfectly fine for your craft beer.
The Fear of Flavor Loss: A Misguided Concern
The Troegs General Store. Beer sold in the fridge in the back, and beer sold on the floor at room temperature.
The heart of the issue lies in a common misconception: that beer, once warmed, undergoes some irreversible change, leading to a loss of flavor or, worse, spoilage. This belief likely stems from a partial truth—beer does change as it warms up, but not in the way many fear.
Craft beers, especially those rich in complexity and depth, often reveal different facets of their flavor profiles at varying temperatures. A stout, for example, might offer a bold coffee note when chilled, which then gives way to subtle dark chocolate undertones as it warms. This isn’t a degradation of quality; it’s a journey through the sensory experiences that the brewer intended.
As you can see from the image here – Troegs Brewing, like most breweries and most beverage distributions / warehouses – sell their beer both at fridge temperatures as well as room temperatures. All of their beer comes from their back “main cooler” before either going to their sales room floor (for sale at room temperature) or goes to their “small cooler” (the fridge pictured in the back of the image). So this means that at one time all of their beer was cold and chilled to cooler temperatures before being sold at the current room temperature.
Beer itself is created cold and then gets warmed up in transportations to various places as well as for sales. Even the kegs you see in bars and breweries, and used for on site consumption, at some point has likely gone to “room temperature” in their travel from the original brewing location to their bar room destination.
Flash pasteurization is the biggest reason why this isn’t an issue for beer and craft beer.
The biggest issues for craft beer are light (UV rays) as well as time (how old a beer is). This is particularly true with high hoppy content beers (ie. New England IPAs, West Coast IPAs, IPAs in general, pale ales, and other high IBU products). The light is particularly an issue for beers that come in clear (think Corona) or light green (think Heineken or Yuengling) bottles, or if they are stored in direct light where even the dark brown or “near black” bottle glass will still allow some of the light to penetrate.
The Real Culprits: Light and Time
A display of Troegs beer at room temperature in their General Store.
If there are villains in this story, they are not the shifts in temperature but rather exposure to light and the passage of time. Light-struck beer can result in unpleasant skunky flavors, a fate far worse than any temperature fluctuation could cause. Similarly, while craft beers can and do age, there’s a delicate balance. Over time, even in ideal storage conditions, a beer might lose its vibrant hop character or develop off-flavors.
Proper Storage: The Key to Longevity
Understanding that temperature flexibility isn’t the end of the world doesn’t mean we advocate for carelessness. Proper storage is still crucial for maintaining your beer’s integrity over time. Keeping your beers away from direct light and at a stable temperature—yes, even if that means taking them out of the fridge for a period—is advisable. Extreme temperature fluctuations, especially heat, can accelerate aging and not in a graceful way.
The Taste Test: Trust Your Palate
Ultimately, the proof, as they say, is in the pudding—or, in this case, the pint. Conduct your experiment by sampling a beer at various temperatures. Many craft beer enthusiasts find that allowing a beer to sit for a few minutes out of the fridge enhances its character, making for a more enjoyable drinking experience. Trust your taste buds; they’re your best guide on this flavorful voyage.
Flash Pasteurization
Craft Beer For Sale
Embracing Flexibility: A Toast to Temperature Tolerance
The takeaway from our exploration? While respecting the craft and properly storing your beers, don’t let the temperature police dampen your spirits. Beer is resilient, and its journey from the fridge to room temperature and back again is not only okay but can also be a path to deeper appreciation.
So, the next time you accidentally leave that bottle out a bit too long, remember: It’s not a misstep; it’s an opportunity. Here’s to the nuanced, ever-surprising world of craft beer—may we never stop exploring its depths, no matter the temperature. Cheers!
Update: Pints and Panels
A recent Pints and Panels piece about the urban myth.
Recently Pints and Panels – https://www.pintsandpanels.com/ – posted about the “Urban Myth” of not letting beer go from cold to room temperature. Her quick summation is a good take away of how people have allowed this urban myth to fully germinate – particularly in America.
More Beer Education Series Articles
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- What is the Difference Between Bock and Lager Beer? Unraveling the Brews: The Distinctive Worlds of Lager and Bock
- Information on Milko Pours
- The Rise of Craft Lagers in Pennsylvania Brewing
- Brewing Prosperity: The Economic Impact of Craft Beer
- The Rise Of Hazy IPAs: Exploring The Juicy Trend In Craft Beer
- Hops, History, and Innovation: The Fascinating Tale of the IPA
- 14 Great High Grade Octane IPAs You Should Be Trying
- The Lifespan of an IPA: Navigating the Freshness of Your Favorite Craft Beers
- East Coast vs. West Coast IPAs: New England Hazy IPAs and How They Differ From West Coast Bitter IPAs
- Embracing the Dark Side: A Guide to Stouts
- Five Extremely High ABV Beers
- Philosophy and Craft Beer
- Urban Myth: Beer Can’t Go From Cold to Room Temperature
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