The perfect temperature for beer is an interesting subject for me to explore.  I just recently turned 21 and I'm starting to journey into bars and beer stores.  Usually I am clueless and feel very uneducated.  Last week at Electric Cowboy, I felt like a total goober while trying to order a beer.  The bartender got an attitude with me when I asked what kind of beer they served, so I made an executive decision just to get a Bud Light.  For the rest of the night I had a cold hand from holding the beer.  Is that right? (more after the jump)

From the little research I have conducted, not all beer has to be on the brink of freezing to enjoy.  Many beer connoisseurs  state "warmer temperatures reveal the range of flavors in a beer" but the colder beer is more refreshing.

Beer writer Michael Jackson came up with a five-level scale for serving temperatures:

  • well chilled (7 °C/45 °F) for "light" beers (pale lagers)
  • chilled (8 °C/46 °F) for Berliner Weisse and other wheat beers
  • lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers
  • cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialties
  • room temperature (15.5 °C/59.9 °F) for strong dark ales (especially trappist beer) and barley wine