I usually like to have my beer a bit colder than cellar temp (around 55 degrees) because I like to enjoy each flavor that comes through as the beer warms.
65 degrees seems awfully warm for cellar temp.Practically all the beer I drink is drawn from the cellar and it's in the low to mid 50s , just how I like it.
Mine usually start at around 50 then warm up. Unless it's a lager then, I pop it into the freezer for 20-30 minutes before drinking.
For most beers it's between 50 and 55 degrees. I just think most beer tastes better at around those temps, but of course stuff like Pilsners and Lagers are better colder.
As said before, cellar temp should actually be closer to 54°, so taking that into consideration I tend to like my beers at or around cellar temp. Some beers (lagers, pilseners, ipa's, wheat beers, bocks, basically beers for the most part you don't actually want to cellar) I prefer bellow 54° (maybe close to 45°), otherwise the beers I do cellar or even most other styles/lower abv beers I like to be between 54°- 60°. I find that you get more of the flavor both out of the nose and the taste at those temps (again not in every case, but pretty consistently).
Most is in the beer fridge (it isn't set super cold) which I usually drink slowly to let warm up to recommended temp.
Comes out of the fridge very cold, then depending on style I usually leave it out 10-20min to "warm".
Two years ago, I gave my wife a Cuisinart counter-top wine fridge. http://www.amazon.com/Cuisinart-CWC-800-8-Bottle-Private-Stainless/dp/B001NGO28G/ref=sr_1_1?ie=UTF8&qid=1357737942&sr=8-1&keywords=cuisinart wine cooler Well, she stopped using it because she "went paleo" and isn't really drinking at the moment - so I pulled out all the shelves and started using it as a staging area for beer, in between my "cellar" and the glass. I have it set to 60°F and it works pretty well for that.
Most times I will get it out of the fridge and let it sit for around 15 minutes and then before pouring I will run the glass under hot water to clean it out and also to warm the glass up a little. I like to see the difference in flavor from the fridge as it warms as well.
Usually between 45-50 degrees for most beers. Barley wines a little warmer, lagers 37 degrees straight out of the fridge.
I generally like DIPA's right out of the fridge. Stouts I like at almost room temp, although Imperial stouts I like right out of the fridge. Pilsners/Kolshes/Pale ales I like at cellar temp. American Strong Ales - Right out of fridge then let warm up. Porter - Right out of fridge Rauchbier - Cellar temp. Bud light at boiling temp. : ) Edit: My gf totally loves cider at room temp too.
If it's in the upstairs fridge then the cap gets popped at 40 degrees and I probably finish it by the time the beer gets to 60. If it's a sipping beer then it's likely going to be stored in the cellar fridge which is set at 50 degrees, and the cap gets popped at 50, but I'll drink it slowly to allow it to warm up as I drink it. Often the glass of beer will last an hour or so and will be at room temp well before I finish it.
I like to pour my imperial stouts into ice-cube trays, put them in the freezer, then after a couple of hours suck on the cubes.
This. When I open one beer, I take my next one to drink out of the fridge. RIS or Barleywines I'll have warmer than a smaller beer. If its AAL I drink that shit code blue cold.
It depends for me too. Lagers,IPAs,lighter color beers I enjoy Fridge cold. Stouts/porters I like a bit warmer but not room temp.
Just busted out my infrared thermometer the other day to test this. Turns out about 55 degrees is the sweet spot for big beers for me. My cellar is currently 50 degrees, which works out well for that. I haven't tested it yet, but I'd guess around 45-50 would be my preference for everything else.
Definitely depends on style... IPA - 45 to 50 Hefe - 45 Big stout - 55 Milk Stout - 47 to 50 Lambics/Sours - 55 to 60 I'm not picky...but that's where I enjoy them the most.
I have no idea what the temperature is in the fridge, but it is cold in there. If I want my beer a little warmer I put the glass between my legs for 15-20 minutes. Of course, I need to stand still to keep from spilling the beer.
Different temperatures for different beers. But for the most part... IPAs, IIPAs, Saisons, Wheats: 40-45 Stouts, Imperial Stouts, Porters, Lambic, Wilds: 50-55
53.23 degrees. I take sporadic temp readings as I'm drinking it and if drops below 53.20 degrees I throw it in the freezer for a minute. Either that or I just wait until the mountains turn blue.
All start in the fridge @ approx. 38 degrees. All are poured at room temp @ approx 71 degrees I start to drink slowly as they warm from 40 to 71 degrees, usually finishing before the 71 degrees. This allows me to experience the nuances and flavor subtleties across a range of temps. All end up at 98.6 degrees (body temp inside).
