Recommended Serving Temperatures for Beer by Style

Recommended Serving Temperatures for Beer by Style
The following is a generalized table of recommended serving temperatures for beer, according to style. (Styles used are those classified by the American Homebrewers Association.) This can be used as a rough guide, but is not all-encompassing, because personal preference also plays an important role in the pleasurable enjoyment of beer. Spiced Cherry Beers, such as Unibroue Quelque Chose or Liefmans Gl├╝hkriek , for instance, are best enjoyed warm, approximately 158 degrees Fahrenheit (70 degrees Celcius), and are not noted in this guide.

Lite American Lager40-45 F/ 4-7 C
Standard American Lager40-45 F/ 4-7 C
Premium American Lager40-45 F/ 4-7 C
Munich Helles45-48 F/ 7-9 C
DortmunderExport45-48 F/ 7-9 C
German Pilsner (Pils)46-48 F / 8-9 C
Bohemian Pilsener46-48 F / 8-9 C
Classic American Pilsner46-48 F / 8-9 C
Vienna Lager46-48 F / 8-9 C
Oktoberfest/Marzen46-48 F / 8-9 C
Dark American Lager48 F/ 9 C
Munich Dunkel48 F/ 9 C
Schwarzbier (Black Beer)48 F/ 9 C
Maibock/Helles Bock48 F/ 9 C
Traditional Bock48 F/ 9 C
Doppelbock48 F/ 9 C
Eisbock48 F/ 9 C
Cream Ale48-50 F/ 9-10 C
Blonde Ale48-50 F/ 9-10 C
Kolsch46-48 F / 8-9 C
American Wheat or Rye Beer48-50 F/ 9-10 C
Northern German Altbier46-48 F / 8-9 C
California Common Beer46-48 F / 8-9 C
Dusseldorf Altbier46-48 F / 8-9 C
Standard/Ordinary Bitter50-55 F/ 10-13 C
Special/Best/Premium Bitter50-55 F/ 10-13 C
Extra Special/Strong Bitter50-55 F/ 10-13 C
(English Pale Ale)
Scottish Light 60/-50-55 F/ 10-13 C
Scottish Heavy 70/-50-55 F/ 10-13 C
Scottish Export 80/50-55 F/ 10-13 C
Irish Red Ale50-55 F/ 10-13 C
Strong Scotch Ale50-55 F/ 10-13 C
American Pale Ale46-48 F / 8-9 C
American Amber Ale46-48 F / 8-9 C
American Brown Ale46-48 F / 8-9 C
Mild48-50 F/ 9-10 C
Southern English Brown48-50 F/ 9-10 C
Northern English Brown Ale48-50 F/ 9-10 C
Brown Porter55 F / 13 C
Robust Porter55 F / 13 C
Baltic Porter55 F / 13 C
Dry Stout50-55 F/ 10-13 C
Sweet Stout50-55 F/ 10-13 C
Oatmeal Stout50-55 F/ 10-13 C
Foreign Extra Stout50-55 F/ 10-13 C
American Stout50-55 F/ 10-13 C
Russian Imperial Stout50-55 F/ 10-13 C
English IPA46-50 F/ 8-10 C
American IPA46-50 F/ 8-10 C
Imperial IPA46-50 F/ 8-10 C
Weizen/ Weissbier48-54 F/ 9-12 C
Dunkelweizen48-54 F/ 9-12 C
Weizenbock48-54 F/ 9-12 C
Roggenbier (German Rye Beer)48-54 F/ 9-12 C
Witbier48-50 F/ 9-10 C
Belgian Pale Ale48-50 F/ 9-10 C
Saison48-50 F/ 9-10 C
Biere de Garde48-50 F/ 9-10 C
Belgian Specialty Ale48-52 F/ 9-11 C
Berliner Weisse48-54 F/ 9-12 C
Flanders Red Ale48-55 F/ 9-13 C
Flanders Brown Ale/Oud Bruin46-48 F / 8-9 C
Sraight (Unblended) Lambic46-48 F / 8-9 C
Gueuze46-48 F / 8-9 C
Fruit Lambic46-48 F / 8-9 C
Belgian Blond Ale48-50 F/ 9-10 C
Belgian Dubbel48-50 F/ 9-10 C
Belgian Tripel48-50 F/ 9-10 C
Belgian Golden Strong Ale50 F/ 10 C
Belgian Dark Strong Ale50 F/ 10 C
OldAle50-55 F/ 10-13 C
English Barleywine55-64 F/ 13-17 C
American Barleywine55-64 F/ 13-17 C
Fruit Beer50 F/ 10 C
Spice, Herb or Vegetable Beer46-55 F/ 8-13 C
Christmas / Winter Specialty50-55 F/ 10-13 C
(Spiced Beer)
Classic Rauchbier50-55 F/ 10-13 C
Other Smoked Beer50-55 F/ 10-13 C
Wood-Aged Beer50-55 F/ 10-13 C
Specialty Beer- 46-55 F/ 8-13 C
(Gluten Free/Other)
Dry Mead55-64 F/ 13-17 C
Semi-Sweet Mead55-64 F/ 13-17 C
Sweet Mead55-64 F/ 13-17 C
Cyser (Apple Melomel)55-64 F/ 13-17 C
Pyment (Grape Melomel)55-64 F/ 13-17 C
Other Fruit Melomel55-64 F/ 13-17 C
Metheglin55-64 F/ 13-17 C
Braggot55-64 F/ 13-17 C
Open Category Mead55-64 F/ 13-17 C
Common Cider50-55 F/ 10-13 C
English Cider50-55 F/ 10-13 C
French Cider50-55 F/ 10-13 C
Common Perry50-55 F/ 10-13 C
Traditional Perry50-55 F/ 10-13 C
New England Cider50-55 F/ 10-13 C
Fruit Cider50-55 F/ 10-13 C
Apple Wine50-55 F/ 10-13 C
Other Specialty Cider/Perry50-55 F/ 10-13 C

You Should Also Read:
Guide to Beer Bottle - Keg - Barrel Capacities
What are IBU's ?
What are SRM Numbers ?

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