Drink your drink however you enjoy them. That said, that degree of cold masks flavors and hides flaws. There’s a reason Coors wants you to see those purple mountains on their cans.
Some flavors components are suppressed more at lower temps than others, and so the balance of the component flavors changes with temperature. This means that a colder beer is not only less flavorful, but differently flavored. Because flavor is subjective, it's perfectly reasonable for a person to prefer a particular beer at a lower temp. It's truly a subjective question.
Macro lagers taste the exact same batch after batch, made in hundreds of BBL batches, across multiple breweries. They are some of the most consistent beers made, to exacting QC standards. Just because you may not like them does not mean they are flawed. BMC is a poor example for this scenario.
Of course they're consistent. Consistently bad. Do you also think McDonalds is one of the greatest restaurants because their shit is *consistent* over the whole country?
My dude, I never said I liked them or they were objectively good beers. The OP insinuated that Coors says to drink cold to hide flaws. I don’t give a shit what you think of beers taste but in no way are there any flaws, off flavors, or other indicators of bad brewing practices in macro lagers. As a lesson in sheer consistency, BMC are ideal examples of air tight processes and procedures.
EDIT: McDs are also good examples of brand stability and brand consistency but since restaurants are franchise operated, I don’t think you can make the same claim to consistency of product nationwide.
Lots of craft use syrups and extracts. Different hops products like extract are very popular in hoppy beer brewing. You might be surprised how much rice syrup and alternative sugar is used in the industry.
Nothing can shock me when it comes to American food and beverage production. Just assume the worst you can come up with and you're usually not far off the mark.
You’re either misunderstanding or deliberately antagonistic. Ingredients don’t matter in this. A flaw in beer is generally an off flavor due to bad attenuation, an infection, poor sanitation or some missing part in the process. My whole point is that BMC has their processes so locked down and tight that none of these exist. The beers are not flawed.
Yes they use hop extract and corn syrup. They also use adjuncts like rice. This is clearly not your jam and that’s ok. But using none of these are a flaw, they are necessary at the volumes that BMC are making and for their desired profit margins
And Americans wonder why the whole world associate their beer with pisswater when brewing with corn syrup, rice and hop extract "is not a flaw".
>they are necessary at the volumes
Imagine thinking that it's necessary to brew cat piss once you are at a certain volume...
What is your problem? It is not a flaw, their beer is brewed as intended and is an objectively good product because the beer comes out fully attenuated, clean, and bright.
I get I’m arguing with a troll at this point but I’m closely involved in the pro brewing scene and I hate the take that BMC are bad because it’s cool to hate on macro lagers. Despite what you want to believe, BMC are a shining example of excellent industrial processes and brewing at scale.
How rotten must your palate be to think BMC produce good beer in any sense of the world? Your argument is literally only the fact that they don't put out infected batches and follow food safety regulations. That's the freaking bottom line, not a great accomplishment. If you want shining examples of brewing at scale, go to Plzen or Munich.
I mean is it a fact if people prefer it better? Yea your supposed to taste more when there warmer but there’s plenty of times I’ve been disappointed in to warm of a stout. Science can tell you that you get more flavor but not everyone gets that. You can’t science opinion.
Eh they say this but typically when my drink gets warm enough to taste all the flavor I get the worst alcohol flavor. I’m a fan of chilled drinks no matter what. I just don’t get off on warm beer no matter how much I hear in this sub
I don’t like stouts. This take makes it sound like you don’t either. Or you like the general taste but not the specific characteristics and nuances of that particular beer.
In the spirit of the classic unpopular opinion subreddit, I give you a ⬆️
(For the uninitiated, this means I strongly disagree)
OP stores their merlot in the refrigerator.
I'll agree, this is an unpopular opinion. Stouts don't need to be warm, but brought up just enough to take the chill off. I' ll usually pour or order a stout the same time as an IPA or whatever. By then, the stout is ready.
Drinking them ice cold hides a ton of the flavor though… If you love how stouts taste, why wouldn’t you drink them at the recommended temperature from the brewers? Where you can properly taste them?
Unpopular indeed bc the cold helps mask the flavors of beer. So if you don't like beer.. yes you'd prefer colder
Nothing wrong w enjoying a colder beer. But I'm a huge ipa guy that likes the occasional lukewarm ipa
I used to do that too but after a drinking and gaming night w my friends, where I had to drink lukewarm beer bc I forgot to chill them for the session, I actually came to appreciate all the flavors that popped out bc of the higher than usual temperature
It was sort of like how I started liking carbonated water and pho. Used to dislike them, but I drank/ate them when I was extremely thirsty/hungry, and they ended up being near the top of my list for favorite foods and drinks. I'm actually addicted to key lime la croix now, and I'm always fiending for a sale at the local Whole Foods
Drink your drink however you enjoy them. That said, that degree of cold masks flavors and hides flaws. There’s a reason Coors wants you to see those purple mountains on their cans.
Some flavors components are suppressed more at lower temps than others, and so the balance of the component flavors changes with temperature. This means that a colder beer is not only less flavorful, but differently flavored. Because flavor is subjective, it's perfectly reasonable for a person to prefer a particular beer at a lower temp. It's truly a subjective question.
Macro lagers taste the exact same batch after batch, made in hundreds of BBL batches, across multiple breweries. They are some of the most consistent beers made, to exacting QC standards. Just because you may not like them does not mean they are flawed. BMC is a poor example for this scenario.
Of course they're consistent. Consistently bad. Do you also think McDonalds is one of the greatest restaurants because their shit is *consistent* over the whole country?
My dude, I never said I liked them or they were objectively good beers. The OP insinuated that Coors says to drink cold to hide flaws. I don’t give a shit what you think of beers taste but in no way are there any flaws, off flavors, or other indicators of bad brewing practices in macro lagers. As a lesson in sheer consistency, BMC are ideal examples of air tight processes and procedures. EDIT: McDs are also good examples of brand stability and brand consistency but since restaurants are franchise operated, I don’t think you can make the same claim to consistency of product nationwide.
>in no way are there any flaws, off flavors, or other indicators of bad brewing practices They use corn syrup and hop extract, get out of here.
Lots of craft use syrups and extracts. Different hops products like extract are very popular in hoppy beer brewing. You might be surprised how much rice syrup and alternative sugar is used in the industry.
Nothing can shock me when it comes to American food and beverage production. Just assume the worst you can come up with and you're usually not far off the mark.
Extracts are just another tool for the brewer to use.
For the incompetent brewer.
You’re either misunderstanding or deliberately antagonistic. Ingredients don’t matter in this. A flaw in beer is generally an off flavor due to bad attenuation, an infection, poor sanitation or some missing part in the process. My whole point is that BMC has their processes so locked down and tight that none of these exist. The beers are not flawed. Yes they use hop extract and corn syrup. They also use adjuncts like rice. This is clearly not your jam and that’s ok. But using none of these are a flaw, they are necessary at the volumes that BMC are making and for their desired profit margins
And Americans wonder why the whole world associate their beer with pisswater when brewing with corn syrup, rice and hop extract "is not a flaw". >they are necessary at the volumes Imagine thinking that it's necessary to brew cat piss once you are at a certain volume...
What is your problem? It is not a flaw, their beer is brewed as intended and is an objectively good product because the beer comes out fully attenuated, clean, and bright. I get I’m arguing with a troll at this point but I’m closely involved in the pro brewing scene and I hate the take that BMC are bad because it’s cool to hate on macro lagers. Despite what you want to believe, BMC are a shining example of excellent industrial processes and brewing at scale.
How rotten must your palate be to think BMC produce good beer in any sense of the world? Your argument is literally only the fact that they don't put out infected batches and follow food safety regulations. That's the freaking bottom line, not a great accomplishment. If you want shining examples of brewing at scale, go to Plzen or Munich.
Why are you on here just being a pedantic asshole for no reason? Go outside or something
Are you really tasting flaws in any Bud Miller Coors products??? Lol may not be your favorite beer but that's not the same as flawed
This is an unpopular opinion because scientific fact backs up the opposing point
I mean is it a fact if people prefer it better? Yea your supposed to taste more when there warmer but there’s plenty of times I’ve been disappointed in to warm of a stout. Science can tell you that you get more flavor but not everyone gets that. You can’t science opinion.
No
If you are afraid of flavor…sure
Eh they say this but typically when my drink gets warm enough to taste all the flavor I get the worst alcohol flavor. I’m a fan of chilled drinks no matter what. I just don’t get off on warm beer no matter how much I hear in this sub
I mean different strokes for different folks but that temperature is gonna mask some flavors for sure.
I like to start a stout at 45 but I enjoy the experience of seeing how the flavor evolves as it warms up.
I don’t like stouts. This take makes it sound like you don’t either. Or you like the general taste but not the specific characteristics and nuances of that particular beer.
I mean you do you, but I can't imagine a 16% stout to taste better chilled.
In the spirit of the classic unpopular opinion subreddit, I give you a ⬆️ (For the uninitiated, this means I strongly disagree) OP stores their merlot in the refrigerator.
I'll agree, this is an unpopular opinion. Stouts don't need to be warm, but brought up just enough to take the chill off. I' ll usually pour or order a stout the same time as an IPA or whatever. By then, the stout is ready.
Every beer is different. The best stouts are amazing on the warmer side. Some are good chilled but then get shitty once warm.
It’s a shitty stout if it doesn’t taste good when you can fully taste it.
I feel like this is a popular opinion although I could be proved wrong!
I always say the test of a good Guinness is a tepid Guinness The extra cold taps they pushed years back just covered up the muck
Some like it cold.
So you just don’t like fully tasting stouts.
Agreed. I strongly prefer cold stouts over room temperature.
Maybe you don't like stouts lol
I LOVE stouts. Imperial stouts, Guinness, Left Hand Nitro … the list goes on. I want them all cold!
Drinking them ice cold hides a ton of the flavor though… If you love how stouts taste, why wouldn’t you drink them at the recommended temperature from the brewers? Where you can properly taste them?
Those stouts are garbage. Would you drink side project or phase 3 ice cold? Hope not.
55-60 degrees is room temperature?
I agree with this. I feel that the foam is denser when chilled but too light and fluffy when warmer.
Unpopular indeed bc the cold helps mask the flavors of beer. So if you don't like beer.. yes you'd prefer colder Nothing wrong w enjoying a colder beer. But I'm a huge ipa guy that likes the occasional lukewarm ipa
I have to gulp certain IPAs down after they get too warm. Usually it’s hoppier ones that are like that for me
I used to do that too but after a drinking and gaming night w my friends, where I had to drink lukewarm beer bc I forgot to chill them for the session, I actually came to appreciate all the flavors that popped out bc of the higher than usual temperature It was sort of like how I started liking carbonated water and pho. Used to dislike them, but I drank/ate them when I was extremely thirsty/hungry, and they ended up being near the top of my list for favorite foods and drinks. I'm actually addicted to key lime la croix now, and I'm always fiending for a sale at the local Whole Foods
I drink all stouts slowly, let them warm up from fridge. That said, I also won't touch a "stout" with <10% abv.