Similar to wine, craft beer has an ideal temperature at which it should be drank. The general rule of thumb is the darker/higher ABV% the warmer the beer should be served. The lighter in color and lower alcohol content the colder it should be served. The light beers are meant to be refreshing and do not taste very good warm. But as far as the darker beers, they are meant to be served a bit warmer somewhere around 55 degrees F. This is mainly because of the complex ingredients of the beer come out more when served warmer.


Very Cold: 35-40 degrees

  • American Adjunct Lagers- “Macros”
  • Malt Liquors
  • Light or low alcohol beers

Cold: 40-45 degrees

  • Pilsner
  • Light-bodied lagers
  • Kolsch
  • Belgian Wit
  • Hefeweizen
  • Berliner weisse
  • American Wheat

Cool: 45-50 degrees

  • American Pale Ales
  • Medium-bodied lagers
  • India Pale Ale (IPA)
  • Porters
  • Alt
  • Irish Stouts
  • Sweet Stout

Cellar Temp: 50-55 degrees

  • Sour Ales
  • Lambic/Gueuze
  • English Bitter
  • Strong Ales
  • Baltic Porters
  • Bocks
  • Scotch Ales
  • Belgian Ales
  • Trappist Ales

Warm: 55-60 degrees

  • Imperial Stouts
  • Belgian Quads
  • Belgian Strong Ales
  • Barley Wines
  • Old Ales
  • Dopplebock
  • Eisbock