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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 Glühkriek , 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
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Content copyright © 2015 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.


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