"Dark Ales and stronger alcohol beers tend to taste better warmer, and by warm we are talking in the range of 50 to 55 degrees Fahrenheit. Cellar temperatures. These beers were traditionally held in a cellar and hand pumped at the bar in the days before refrigeration."
"If they are served colder, you lose some of the fruity esters that these beers are known for. This may have come as a surprise to American soldiers serving overseas during World War II who thought English pubs served 'warm' beer."
"The lighter the beer, the colder you can serve it. Lagers should be chilled to between 36 and 38 degrees Fahrenheit, pilsners to between 38 and 45 degrees Fahrenheit... Meanwhile, traditional cask ale is typically served at 55 degrees Fahrenheit."
"Just a few degrees can make all the difference in accentuating flavors the brewer wanted to bring out. At warmer temperatures, more of a beer's volatile compounds are released, along with their unique aromas."
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