Why It’s Not Okay To Serve Beer In A Frozen Mug

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Chilled glasses are great to serve draft beer in. However, bartenders should avoid freezing glassware. Here’s why:

  • Aroma. 

Using a frozen glass promotes the storage of carbonation in beer and reduces its aroma. Additionally, when it’s stored in a freezer, the aroma from other items (usually frozen liquors such as Goldschlager or Jagermeister) will seep into the ice crystals that are formed on a frozen glass and confuse the taste of freshly poured beer.

  • Foam

Depending on the style of beer, a frozen glass will produce more foam due to its freezing temperature. This means that more beer is headed down the drain and this leads to smaller profit margins.

  • Taste. 

As soon as beer hits the ice-laced glass, condensation will occur and dilute the beer. When the beer is extra cold, the flavor will be masked instead of enhanced and the beer will taste bland. Finally, a customer’s taste buds will become dull and impair their sense of taste.

The right approach is to store craft beer at 40-55℉ and serve in a room-temperature glass. The beer will be cold, and the glass will help release aroma. Some glasses can even be slightly warmed — but not too much. Other beers, like a macro lager, can be served at even colder temperatures since they don’t have much flavor. 

How To Properly Store And Serve Beer

The taste of beer is impacted by both heat and light. If beer is going to be stored for an extended period of time, it’s best to keep it at a lower than usual temperature so that it doesn’t age prematurely. Light can cause even more damage than heat, resulting in off-flavors. 

The serving temperature of beer will vary depending on the type of beer. Light-bodied beers, such as lagers and light ales, should be served at a temperature range of 38-42℉ to help maintain carbonation and crispness.

Slightly heavier beers, such as dark lagers and ales, taste best when served at 42-46℉, while heavy beer styles, like stouts and strong ales, can be served at 48℉.

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