![]() ![]() Overly-chilled beer can also exhibit haziness in a usually-clear brew. The cold also enhances qualities like bitterness, dryness and carbonation, which can enhance the “quench” quality, but if paired with a “thin, tasteless” beer can make for a very unpleasant drinking experience with harsh texture. When these compounds are not released, it dramatically changes the apparent flavor and aroma of the beer, sometimes to the point where it may come across as thin and tasteless. The cold temperature slows the volatilization of aromatic compounds causing them to linger in the beer. The biggest issue with beer served too cold is the way the temperature masks many flavors and aromas. ![]() Sure, anything ice-cold is going to come across as refreshing on a hot day, but beer is to be enjoyed for its flavor, especially if you spent weeks making and managing homebrew! So what is the perfect beer serving temperature? Temperature’s Effect on Beerīefore jumping into temperature suggestions, it’s important to understand the effects that incorrect serving temperature can have on beer.Ĭhilling beer below ideal serving temperatures enhances some qualities of beer, while masking others. But wait! Don’t warm it up too much or you’ll end up with the unenjoyable task of choking down lukewarm beer. One of things we all love about beer is the massive variety that’s available from just a few ingredients, and this beer is a one-of-a-kind, perfect example of that.Drinking beer ice-cold may sound like the perfect thirst quencher, but you are potentially missing out on much of a beer’s nuances that make it so worthy of your palate in the first place. Ironically, though, it has a lot of the elements that remain extremely popular in the modern style of hazy IPA–lots of wheat, giving it a nice fluffy mouthfeel, expressive yeast that contributes elevated fruitiness, and high hopping rates using distinctive American-style hops. ![]() Today, you may not find this style in quite the abundance that you’ll see other specialty IPAs. The result was so popular that other brewers started testing, recreating, and fine-tuning similar beers across the country. When Pauwels and Sidor agreed on a recipe, including what spices they’d use, they each went back to their respective brewhouses and put their mark on the recipe. When you look at those two flavor profiles, mixing them doesn’t exactly sound like a slam dunk recipe, but it wasn’t the half-court heave as time runs out either. The result was a combination of two of the most popular beer styles in the world: Witbier, with its fruity yeast character, coriander and orange peel, and wheat backbone, and IPA, with its citrusy, fruity, piney hop profile. Pauwels, Belgian born, working at a brewery known for their farmhouse and Belgian-inspired beers on one side, and Sidor, whose brewery sits in the hop-centric Pacific Northwest (this does oversimplify these brewers, because both produce excellent beer from every region and background). These two masters of their craft brought an incredible amount of experience and creative energy to the proverbial table, but they also brought two very different backgrounds in brewing. When Steven Pauwels of Boulevard Brewing in Kansas City and Larry Sidor of Deschutes in Bend, Oregon came together for a collaboration in 2010, the result was bound to be good. The results aren’t always that special, but one collaboration in 2010 turned out such an interesting beer that it spawned an entirely new style: the White IPA. A few well-known brewers come together, and you get the best that each has to offer. A lot of folks really look for these beers, and that makes a lot of sense. The word is probably tossed around brewing circles more often than you’d hear Jack Donaghy whisper “synergy” on 30 Rock. Collaboration is a popular idea in a lot of places, but in the beer world it’s ubiquitous. ![]()
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