Commercial serving temperature

[Rwilts]

'is it me?'

Went to a local Tap room (owned by a local brewery) , found their stout nice but far to cold. So I asked if they had anything at a Warner serving temperature, only to be told that ALL draft are on same system and are at same temperature!!

Went back a few weeks later , now the lager wasn't cold enough and the IPA was slightly warmer but still too cold. Worse of both worlds.

On Wednesday went to a new (to me) tap room in Cardiff and had a pint of red ale. Was again far too cold, none of the aroma or fruity taste was present until.i had held it in my hands for ten minutes.

So, is it me? I would expect so called craft beer bars to be able to understand that different styles need different treatment but based on a sample size of two they seem to serve everything the same!

 

[hoppyscotty]

They also have to balance the difficulties of pouring beer and not foam and will tend to chill the beer more than ideal to enable a decent pour without too much foam.



Basically if you want to get a nice pour its easier to do colder, so pour the beer cold and wait for it to warm up before drinking. I guess bars that have more financial capacity might be able to invest in more equipment to segregate different lines so that carbonation levels and temperature might be able to be customised to beer styles...but alot of smaller and independent bars that specialise in craft beers might not have that luxury and have to set all taps to the same pressure and temperature.

I guess it boils down to convenience in alot of cases. but yes, in an ideal world you'd have each tap customised to the style of beer they're serving.

But then again my beer fridge at home is set to about 7 degrees C and I tend to pull a can out a good 5 mins before drinking to give it a chance to warm up a bit, unless its a lager.