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 Glühkriek , for instance, are best enjoyed warm, approximately 158 degrees Fahrenheit (70 degrees Celcius), and are not noted in this guide.

Lite American Lager	40-45 F/ 4-7 C
Standard American Lager	40-45 F/ 4-7 C
Premium American Lager	40-45 F/ 4-7 C
Munich Helles	45-48 F/ 7-9 C
DortmunderExport	45-48 F/ 7-9 C
German Pilsner (Pils)	46-48 F / 8-9 C
Bohemian Pilsener	46-48 F / 8-9 C
Classic American Pilsner	46-48 F / 8-9 C
Vienna Lager	46-48 F / 8-9 C
Oktoberfest/Marzen	46-48 F / 8-9 C
Dark American Lager	48 F/ 9 C
Munich Dunkel	48 F/ 9 C
Schwarzbier (Black Beer)	48 F/ 9 C
Maibock/Helles Bock	48 F/ 9 C
Traditional Bock	48 F/ 9 C
Doppelbock	48 F/ 9 C
Eisbock	48 F/ 9 C
Cream Ale	48-50 F/ 9-10 C
Blonde Ale	48-50 F/ 9-10 C
Kolsch	46-48 F / 8-9 C
American Wheat or Rye Beer	48-50 F/ 9-10 C
Northern German Altbier	46-48 F / 8-9 C
California Common Beer	46-48 F / 8-9 C
Dusseldorf Altbier	46-48 F / 8-9 C
Standard/Ordinary Bitter	50-55 F/ 10-13 C
Special/Best/Premium Bitter	50-55 F/ 10-13 C
Extra Special/Strong Bitter	50-55 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 Ale	50-55 F/ 10-13 C
Strong Scotch Ale	50-55 F/ 10-13 C
American Pale Ale	46-48 F / 8-9 C
American Amber Ale	46-48 F / 8-9 C
American Brown Ale	46-48 F / 8-9 C
Mild	48-50 F/ 9-10 C
Southern English Brown	48-50 F/ 9-10 C
Northern English Brown Ale	48-50 F/ 9-10 C
Brown Porter	55 F / 13 C
Robust Porter	55 F / 13 C
Baltic Porter	55 F / 13 C
Dry Stout	50-55 F/ 10-13 C
Sweet Stout	50-55 F/ 10-13 C
Oatmeal Stout	50-55 F/ 10-13 C
Foreign Extra Stout	50-55 F/ 10-13 C
American Stout	50-55 F/ 10-13 C
Russian Imperial Stout	50-55 F/ 10-13 C
English IPA	46-50 F/ 8-10 C
American IPA	46-50 F/ 8-10 C
Imperial IPA	46-50 F/ 8-10 C
Weizen/ Weissbier	48-54 F/ 9-12 C
Dunkelweizen	48-54 F/ 9-12 C
Weizenbock	48-54 F/ 9-12 C
Roggenbier (German Rye Beer)	48-54 F/ 9-12 C
Witbier	48-50 F/ 9-10 C
Belgian Pale Ale	48-50 F/ 9-10 C
Saison	48-50 F/ 9-10 C
Biere de Garde	48-50 F/ 9-10 C
Belgian Specialty Ale	48-52 F/ 9-11 C
Berliner Weisse	48-54 F/ 9-12 C
Flanders Red Ale	48-55 F/ 9-13 C
Flanders Brown Ale/Oud Bruin	46-48 F / 8-9 C
Sraight (Unblended) Lambic	46-48 F / 8-9 C
Gueuze	46-48 F / 8-9 C
Fruit Lambic	46-48 F / 8-9 C
Belgian Blond Ale	48-50 F/ 9-10 C
Belgian Dubbel	48-50 F/ 9-10 C
Belgian Tripel	48-50 F/ 9-10 C
Belgian Golden Strong Ale	50 F/ 10 C
Belgian Dark Strong Ale	50 F/ 10 C
OldAle	50-55 F/ 10-13 C
English Barleywine	55-64 F/ 13-17 C
American Barleywine	55-64 F/ 13-17 C
Fruit Beer	50 F/ 10 C
Spice, Herb or Vegetable Beer	46-55 F/ 8-13 C
Christmas / Winter Specialty	50-55 F/ 10-13 C
(Spiced Beer)
Classic Rauchbier	50-55 F/ 10-13 C
Other Smoked Beer	50-55 F/ 10-13 C
Wood-Aged Beer	50-55 F/ 10-13 C
Specialty Beer-	46-55 F/ 8-13 C
(Gluten Free/Other)
Dry Mead	55-64 F/ 13-17 C
Semi-Sweet Mead	55-64 F/ 13-17 C
Sweet Mead	55-64 F/ 13-17 C
Cyser (Apple Melomel)	55-64 F/ 13-17 C
Pyment (Grape Melomel)	55-64 F/ 13-17 C
Other Fruit Melomel	55-64 F/ 13-17 C
Metheglin	55-64 F/ 13-17 C
Braggot	55-64 F/ 13-17 C
Open Category Mead	55-64 F/ 13-17 C
Common Cider	50-55 F/ 10-13 C
English Cider	50-55 F/ 10-13 C
French Cider	50-55 F/ 10-13 C
Common Perry	50-55 F/ 10-13 C
Traditional Perry	50-55 F/ 10-13 C
New England Cider	50-55 F/ 10-13 C
Fruit Cider	50-55 F/ 10-13 C
Apple Wine	50-55 F/ 10-13 C
Other Specialty Cider/Perry	50-55 F/ 10-13 C