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The Mans Cave was a concept originated long before my time. The men in my family have always had their place of solitude where men could be men and there was no questioning. I now live the city life which means the man cave has been greatly reduced in size. That brought me to create an internet based man cave where all men can join in. Whether geek, gamer, jock, fitness, brewer, BBQ-er, or just looking for a place to read about manly news, you will find a home in the Man Cave

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Wednesday, April 27, 2011

Serving Your Beer at the Right Temperature

Straight out of the Ice Bucket (32-39F---0-4C): When drinks are very cold, they actually prevent you from tasting what their actual flavor is.  The typical macrobrewery style beer should be drunk when it is icy.  Thus the common reference to how cold and refreshing these beers are. Pale Lager, Malt Liquor, Canadian-style Golden Ale, Canadian Cream Ale, Low Alcohol Cider.

Set it on the Counter While You Grab Your Glass from the Cabinet (39-45F---
4-7C): You want this group of beers to just lose a little bit of that chill they get from hanging out in the fridge.  5-10 minutes on the counter is enough to do the trick.  Hefeweizen, Kölsch, Premium Lager, Pilsner, Classic German Pilsner, Fruit Beer, European Strong Lager, Berliner Weisse, Belgian White, American Dark Lager, sweetened Fruit Lambics and Gueuzes, Duvel-types

Take it Out of the Fridge and Find a Snack First (45-54F--
8-12C): The flavors and aromas in these styles need a little bit more time to really develop to their full potential.  10-20 minutes is the perfect amount of time.  American Pale Ale, Amber Ale, California Common, Dunkelweizen, Bohemian Pilsner, Dunkel, Dortmunder/Helles, Vienna, Schwarzbier, Smoked, Altbier, Tripel, Irish Ale, Sweet Stout, Stout, Dry Stout, Porter, English-style Golden Ale, unsweetened Fruit Lambics and Gueuzes, Faro, Belgian Ale, French or Spanish-style Cider

Set it on the Counter and Go Start the Charcoal for Your Grill (54-57F---
12-14C): There are seriously complex flavors in these brews, and they really need to warm up to develop.  Set them out and then go get everything else ready, or watch the previews for your movie.  20-30 minutes will really open them up.  Bitter, Premium Bitter, Brown Ale, India Pale Ale, English Pale Ale, English Strong Ale, Old Ale, Saison, Unblended Lambic, Flemish Sour Ale, Bière de Garde, Baltic Porter, Abbey Dubbel, Belgian Strong Ale, Weizen Bock, Bock, Foreign Stout, Scottish Ale, Scotch Ale, American Strong Ale, Mild, English-style Cider

Take it Out of the Fridge and Forget About It (57-61F---
14-16C): These styles are so rich and complex that they need to really warm up or all you will taste is alcohol in your glass.  I like to pour it after about 30-40 minutes of being out of the fridge, and then let it continue to warm in my hand while I drink it.  Barley Wine, Abt/Quadrupel, Imperial Stout, Imperial/Double IPA, Doppelbock, Eisbock, Mead
Cheers and Happy Brewing

2 comments:

alex G said...

So basically, drink your worst beer ice cold :P. Next time I drink XXXX I'll remember that.

clint mullins said...

I hate when beer is too warm. Though I am really more of a vodka man than anything.

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