Beer Serving Temperature
Not all beer is meant to be served very cold. Different beer styles are best enjoyed at the temperatures most appropriate for their unique profiles.
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Instructions
Temperature ranges for serving beer universally recommended in the craft beer industry.
Notes
VERY COLD 34–40°F (1–4°C)
Mass produced, flavor-deprived light lagers
malt liquor
bottom-shelf beers
COLD 41–45°F (4–7°C)
Czech and German Pilsners, Munich Helles
wheat beers (such as Hefeweizen, Witbier, Gose, Berliner Weisse)
Kölsch ale
American craft lagers
COOL 45–50°F (7–10°C)
IPAs, American pale ales, porters, and most stouts
Munich or Franconian dunkel lagers, amber lagers (Märzen or Vienna)
CELLAR TEMPERATURE 50–55°F (10–13°C)
Most Belgian ales, including saisons, sour ales
German bock and maibock lagers
English bitter, English mild, Scottish ales
Baltic porter
WARM 55–60°F (13–16°C)
Strong, rich ales such as barley wine, double IPA, imperial stout, Belgian strong
Strong lagers such as German doppelbock and eisbock
